Peach Chili Sauce

Name: Peach Chili Sauce
Prep time: 2 h 45 min
Cook time: 20 min
Total time: 3 h 5 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

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

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

Directions

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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. 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.

Editor's Note

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

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.

Originally published as Hazel McCrackens Chili Sauce in Country Woman August/September 2014