Name: Peach Chili Sauce
Prep time: 165 min
Cook time: 20 min
Total time: 185 min
Yield: 5 servings
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

Instructions

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.