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Peach Chili Sauce

1 review
Total Time
Prep: 2-3/4 hours Process: 20 min.

By Taste Of Home Editorial Team

Recipe by Barb Batten

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 24, 2023

I've been eating and serving this tasty chili sauce since my childhood—it's always been a favorite. —Barb Townsend-Batten, Blenheim, Ontario

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Peach Chili Sauce

Contest Winner
1 review
Prep Time 2 hours 45 min
Cook Time 20 min
Yield 5 pints

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

2 tablespoons: 40 calories, 0 fat (0 saturated fat), 0 cholesterol, 82mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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