Zesty Peach Barbecue Sauce to Can

Recipe courtesy of Tiffany

Zesty Peach Barbecue Sauce
12 C. Pitted, peeled & chopped Peaches
2 C. Red bell pepper chopped
2 C. Onion chopped
6 T. Garlic chopped
2 1/2 C. Honey
1 1/2 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
4 tsp. Hot pepper flakes (you may add more or less depending on hotness)
4 tsp. Dry Mustard
4 tsp. Salt
3/4 C. Ultra gel (add more if you want it thicker)

Combine everything in small stockpot and bring to a boil.
Simmer for 25 minutes stirring frequently.
Ladle into jars, hot water bath or steam can for 15 minutes.
Makes 10 pints. Enjoy!!!

For both these recipes I used my food processor to chop up everything. It's very quick.

Peach Salsa to Can

This recipe comes from Tiffany

Peach Salsa
6 lrg. Onions chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)

Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
(You may also eat this fresh)

Check out Tiff's canning madness here.