Ingredients
6 Cups Finely Chopped, Pitted And Peeled Peaches – Approximately 14 Medium Sized Peaches
To Peel, Immerse Into Boiling Water For 30 Seconds And Immediately Rinse Under Cold Water, The Skins Will Slip Off Easily
Chop The Peaches By Hand Or In A Food Processor
1 Cup Finely Chopped And Seeded Red Bell Pepper
1 Cup Finely Chopped Onion
3 Tablespoon Finely Chopped Garlic
1¼ Cup Liquid Honey
¾ Cup Cider Vinegar
1 Tablespoon Worcestershire Sauce
1½ -2 Teaspoon Hot Dried Red Pepper Flakes (I Usually Use 1½ Teaspoon)
2 Teaspoon Dried Mustard (Keen’s)
2 Teaspoon Salt
Method
In A Large Stainless Steel Saucepan Combine Peaches, Red Pepper, Onion, Garlic, Honey, Vinegar, Worcestershire Sauce, Hot Pepper Flakes, Mustard and Salt
Bring To A Boil Over Medium To High Heat
Reduce Heat And Boil Gently, Stirring Frequently, Until The Mixture Is Thickened To The Consistency Of A Thin, Commercial BBQ Sauce For 25 Minutes
The Sauce Can Be Refridgerated For Up To 3 Weeks, This Recipe Will Yield 7 x 250 ml Jars And Is Scalable
Canning Products And Equipment
Canning Directions
Ladle Hot Sauce Into Hot Jars Leaving ½ Inch Space From The Rim
Remove Air Bubbles By Poking Gently Down The Sides Of Each Jar With The Handle Of A Wooden Spoon
Add More Sauce If Necessary
Wipe Rims And Centre A Lid On Each Jar
Screw Band Down Until Resistance Is Met, Then Increase To Fingertip Tight
Place Jars In Canner Ensuring That They Are Covered With Water
Bring To A Boil With Canning Lid On And Process For 15 Minutes
Remove Canning Lid And Turn Off Heat, Let Rest For 5 Minutes
Remove Jars To Counter
Let Cool Over Night
Check That The Lids Are Curved Downwards To Show They Have Sealed
Store In A Cool Dark Place For Up To 1 Year
