Peach Barbeque Sauce II

Last winter we gobbled up all of the peach barbeque sauce that I canned two years ago.  This year I knew I had to can more and I did.  The recipe is here.  But I also wanted to try this recipe from Williams Sonoma.  The fact that it had a cup of Worcestershire Sauce was certainly intriguing.  Normally I would have doubled the recipe but I gave it a go with a single batch.  There was a bout a 1/4 cup leftover and it was gobbled up like "snap".

I am making it again today.  I had enough fully ripe peaches to do another single batch.  I think it may be a great present for Christmas and hostess gifts.  I think there may be a third batch in my near future.

This stuff is not too vinegary, ever so slightly sweet and flavored perfectly.  I can not get over how amazing this stuff is.  For the original recipe go here, to Williams Sonoma.  I changed it up just a bit and really went into a lot more detail.

First of all, I weighed the peaches after they were scalded, skinned and pitted.  I wanted to maximize this and the original recipe was not all together too clear on that point.

Peach Barbeque Sauce

Slightly adapted from Williams Sonoma 

4 pounds of peaches that have been scalded, pitted and peeled

1/4 cup lemon juice

1/2 cup avocado oil

1 large onion (about a cup and a 1/4)

1 1/2 cups dark brown sugar (the first time I used a combination of regular brown sugar and a tablespoon of molasses)

1 cup cider vinegar

1/2 cup bourbon

1 cup Worscestershire Sauce

1/4 cup tomato paste

2 tablespoons peeled and grated ginger

2 tablespoons chili powder

salt and pepper to taste (about a 1/2 of a tablespoon each)

1. Scald peaches for about one minute, submerged in boiling water.  The skin will peel away easily. Slice and discard pit.  Weigh all the peaches. Pour lemon juice over top.

2.  Sauté onions in oil until translucent.  Add garlic.  Cook one minute more.

3. Add peaches to the onions.  Add in cider vinegar, bourbon, and sugar.  Simmer the mixture uncovered for 30 minutes.

4.  Let cool to blend or you can be like me and power through.  Just fill the blender 3/4 full, no more and place a towel over top, holding the lid down firmly with your hand.  This will keep the hot liquid inside and not jumping out at you and everything else.

5.  Add in the Worcestershire sauce, ginger, chili powder and tomato paste.  I add it all to the blender when I blend the last batch.

6.  Cook 10 minutes more, especially if you had let it cool previously.  A gentle simmer.

7.  Pour into clean canning jars, place lids on top and screw down with jar bands.  Turn tightly.  Place in canner.  Bring to a boil.  Keep simmer for 15 minutes to seal everything in.  You can use a make shift canner like me, using a deep pot with a towel on the bottom or a round cooling rack.  Of course I have a regular canner but I was too lazy to deal with it.

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.