Peach Barbeque Sauce

 
I made this barbecue sauce before and totally forgot to blog about it.  Over the winter I used it all.  It was a very delicious recipe.  I can tell you for sure that it is on the canning "to do" list to be sure.  Won't be long and peaches will be in full throttle and I will be canning this stuff to be sure! If you can, I highly recommend you do too.

Have you ever wondered about the spelling of barbeque, I mean barbecue?  You can read about it here, from The Grammarist.  I choose barbeque.  Deal!

By the way, the sauce does darken over time. If you make it and wonder why mine is darker- that's why.

Zesty Peach Barbeque Sauce
BALL Complete Book of Home Preserving 400 Delicious Recipes For Today; Robert Rose Publishers.

• 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
• 1 cup finely chopped seeded red bell pepper (about 1 large)
• 1 cup finely chopped onion (about 1 large)
• 3 Tbsp finely chopped garlic (about 14 cloves)
• 1-1/4 cups honey
• 3/4 cup cider vinegar
• 1 Tbsp Worcestershire sauce
• 2 tsp hot pepper flakes
• 2 tsp dry mustard
• 2 tsp salt
• 8 Ball® (8 oz) half pint glass preserving jars with lids and bands 

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.