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Ingredients
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7 large white peaches, peeled and pitted
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5 large tomatoes, stems removed
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1 large sweet onion, peeled
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3 bell peppers - halved, seeded, and stems removed
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10 cherry peppers - halved, seeded, and stems removed
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5 jalapeno peppers - halved, seeded, and stems removed
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4 cloves garlic, peeled
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2 cups white sugar
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1 cup apple cider vinegar
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2 tablespoons liquid smoke flavoring
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2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
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1 tablespoon mustard seeds
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1 tablespoon canning salt
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1 tablespoon cracked black pepper
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2 teaspoons celery seeds
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½ teaspoon ground ginger
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½ teaspoon ground cinnamon
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1 (6 ounce) can tomato paste
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6 1-pint canning jars with lids and rings
Directions
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Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
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Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
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Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
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Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Cook's Note:
It is not always necessary to add the tomato paste to this sauce. If the sauce is sufficiently reduced, this step is not needed.
Nutrition Facts (per serving)
62 | Calories |
1g | Fat |
14g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 62 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 207mg | 9% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 12g | |
Protein 1g | 2% |
Vitamin C 15mg | 17% |
Calcium 11mg | 1% |
Iron 0mg | 2% |
Potassium 158mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.