That is a good thing for so many reasons:
- Quality control- you can control what ingredients go into your homemade product.
- Commercial BBQ sauces contain large amounts of high fructose corn syrup.
- Most homemade BBQ Sauce recipes call for ketchup as their base and it's loaded with high fructose corn syrup (HFCS) also. After reading labels we have found Hunts Ketchup does not contain HFCS.
WHAT YOU NEED TO KNOW: HEALTH-DAMAGING EFFECTS OF EXCESS DIETARY FRUCTOSE
For the full 2 page article click on the link below.Full article
Before beginning your journey in home canning consider purchasing a reputable cookbook to keep on hand so you have an understanding of the basics. When done properly canning can be very rewarding.Ball publishes a canning and preserving book annually. Ball has been publishing reliable guides to home canning, freezing and dehydration for many generations and, is certainly a great place to learn. Each cookbook comes with detailed photos and even an 800- number for any preserving questions you might have.
ZESTY PEACH BARBEQUE SAUCE - Makes aproximately eight 8-ounce jars.
Ingredient amounts with the proper acid content taken from Ball Book of Home Food Preserving, however, I've found this sauce has a better texture if run through a blender or food processor, which eliminates the need for finely chopping all your ingredients.
6 cups pitted peeled chopped peaches1 cup seeded chopped red bell pepper1 cup chopped onion3 tablespoons chopped garlic1 1/4 cups liquid honey- Spray your measuring cup with cooking oil so it slides out.3/4 cup cider vinegar1 tablespoon Worcestershire sauce2 teaspoons hot pepper flakes (I used 1 teaspoon of pepper flakes. You can always add more later.)2 teaspoons dry mustard2 teaspoons salt
- Combine all the ingredients, bring to a boil over medium-high heat.
- Reduce heat and boil gently for about 25 minutes, stirring frequently, until about the consistency of a thin commercial barbeque sauce.
- Prepare your hot water bath. Add a tablespoon of white vinegar to water.
- Wash canning jars in hot water and place in hot water bath to sterilize and keep jars hot.
- Pour hot sauce carefully into blender in 3 batches and blend on purée.
- I poured my sauce into a large sauce pan so it would be easier to ladle into hot jars and brought it back to a simmer before filling hot jars.
- Fill hot jars, leaving 1/2-inch headspace. Remove air bubbles.
- Wipe off jar rim with a clean cloth.
- Add lid and ring and process in a hot water bath for 15 minutes.
- Remove jars and cool on towel out of drafts.
- Check to make sure all your jars properly sealed and refrigerate any that didn't seal.
So, why take all the time and effort to make "Peach" BBQ Sauce?
- No high fructose corn syrup
- The peachy flavor is retained but intensified as it cooks down.
- It took 1st place in our Independence Day celebration, taste tests!
- Fresh picked peaches are at the peak of perfection.
- No preservatives or added chemicals.
- Extend peach season through canning.
- A truly gourmet product, homemade . . . from your kitchen!
I slow cooked these baby backed ribs in the oven while this season's Zesty Peach Barbeque Sauce was simmering away on the stove.
So thankful we still had 1 jar left from last year's batch to slather on our ribs during their last half hour of cooking. It smells amazing . . . Over at Julie's!!!