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Re: Peach Chili Sauce
Peach Chili Sauce
5 lb peaches
¾ cup finely chopped red bell pepper
¼ - ½ cup finely chopped jalapeno (seeds left in if you wish)
1 cup finely chopped onion
3 tbsp finely chopped garlic
1 ¼ cups pasteurized honey
¾ cup apple cider vinegar
1 tbsp Worcestershire sauce
2 tsp dry mustard
2 tsp red pepper flakes
2 tsp sea salt
Instructions
Blanch, peel and pit peaches; finely chop in a food processor and measure 6 cups. Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.
• Ladle sauce into clean, hot jars to within 1/2 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rims removing any stickiness. Centre lids on jars; apply screw band until fingertip tight. Place jars in canner.
• Cover canner; bring water to a boil. At altitudes up to 1000 ft, process jars 15 minutes. Cool jars upright, undisturbed 24 hours. Do not retighten screw bands.
• After cooling, check jar seals. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
• Makes about 8 x 8 oz jars.
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hope this helps
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Peach Chili Sauce
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