I did not do very much canning this summer, but the few things I did invest the effort in were just fabulous.
Hubby’s parents came to visit us at the beginning of September, and they came bearing goodies from the BC fruit trucks of Central Alberta. Fruit trucks here in Saskatchewan have nothing on their AB counterparts; here, the best you’ll get is a van with a couple cases each of peaches and plums; there, there are semi-truck-loads of Concorde grapes, bushel baskets of peaches, pears, plums, blackberries…yum!
I had been trying to figure out a novel pork marinade using the chipotle seasoning I got in the spring, and somehow the case of peaches inspired me. I googled “peach BBQ sauce”, and came up with a Ball recipe that I thought I could work with. Of course, it is modified all out of recognition, but the proportions are still fine for water-bath canning, as I actually reduced the total volume of low-acid vegetables. It tastes even better than I had hoped, and we are torn between hoarding the jars of sauce and drizzling it on everything from pork to rice to summer squash!
Maple-Chipotle Peach Barbeque Sauce
6 cups peaches, chopped and packed tightly
1 cup red bell peppers, chopped
1 cup onion, chopped
1 1/4 cup maple syrup (or honey, for honey BBQ sauce, but I like maple better)
3/4 cup apple cider vinegar
2 tsp kosher salt
1 tsp chipotle spice
Mix all ingredients in a pot, and bring to a boil. Reduce heat and boil/simmer, stirring frequently, for about 25 minutes to reduce the sauce and thicken it. Puree in a blender. Ladle into clean, hot jars, and process for 15 minutes (at sea level) for half-pints. Makes approximately 4 cups (4 half-pint jars) per batch. Use as a meat marinade, BBQ sauce, or condiment.