- 5 pounds tomatoes (about 15 medium)
- 3 medium peaches (about 1-1/2 pounds)
- 3 large sweet onions, chopped (about 6 cups)
- 3 medium pears, peeled and chopped (about 3 cups)
- 2 medium green peppers, chopped (about 1-1/2 cups)
- 2 celery ribs, chopped
- 2 jalapeno peppers, seeded and cut into matchsticks
- 3 cups sugar
- 2 cups white vinegar
- 3 teaspoons salt
- 1 teaspoon mixed pickling spices
- Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins.
- Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag.
- Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 5 pints.
Originally published as Peach Chili Sauce in Country Woman August/September 2014
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