Peach Chili Sauce
TOTAL TIME: Prep: 2-3/4 hours Process: 20 min.
YIELD: 5 pints.
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
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5 pounds tomatoes (about 15 medium)
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3 medium peaches (about 1-1/2 pounds)
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3 large sweet onions, chopped (about 6 cups)
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3 medium pears, peeled and chopped (about 3 cups)
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2 medium green peppers, chopped (about 1-1/2 cups)
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2 celery ribs, chopped
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2 jalapeno peppers, seeded and cut into matchsticks
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3 cups sugar
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2 cups white vinegar
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3 teaspoons salt
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1 teaspoon mixed pickling spices
Directions
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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.
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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.
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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.
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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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