Recipe is adapted from the Ball Canning and Recipes website.
Another great recipe where peaches are desired. There is never enough time to try all the great picach recipes. I love that it can be canned and kept year round. Enjoy
12 c. (about 6 lbs.) peaches, peeled, pits removed and chopped
2 c. (2 large) red bell peppers, chopped
2 c. (2 large) onions, chopped
6 TBS. (about 9 large cloves) garlic, chopped or pressed
2 ½ c. honey
1 ½ c. apple cider vinegar
2 TBS. Worcestershire
4 tsp. crushed red pepper
4 tsp. dry mustard
4 tsp. salt
Put all ingredients into a large pot and bring to a boil. After ingredients have softened, use an immersion blender to puree. Reduce heat and simmer for at least 25 minutes, longer if you prefer a thicker sauce.
Water bath for 15 minutes. This recipe makes about 12 half pints.