Peach Recipe: Canning Peach Sauce, Great with Chicken, Pork, Shrimp, Scallops and More
It has taken me a while to get to this last post about the big box of peaches that the husband bought me in Missoula. I had a lot of fun making all kinds of things with them from a peach and blackberry pie, roasted peach bundt cake, a regular peach pie and even an ahi recipe with a delicious salsa. A good peach recipe is something to keep so when I came up with one for low sugar peach blackberry jam I knew it would be something I would make every year if I had both fruits available. I had about a third of them left so I made a batch of low sugar peach jam – nothing special or extraordinary about it, but full of fresh peach flavor. The bulk of the rest of them went into a variation of a recipe adapted from the Ball Book of Preserving I have made before using other fruits.
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Peach Sauce
makes 5 – 6 half pints
- 2 cups lightly packed brown sugar
- 1 cup granulated sugar
- 1 cup cider vinegar
- 3/4 cup finely finely chopped onion
- 2 TBSP mustard seeds
- 1 TBSP salt
- 2 cloves garlic, finely chopped
- 1 TBSP finely grated gingerroot
- 10 cups roughly chopped peaches
- In a large stainless steel stockpot combine brown sugar, granulated sugar, onion, mustard seeds, salt, garlic and gingerroot.
- Add the cider vinegar. Cook over med-high heat. Let the mixture come to a boil.
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- Add the peaches and return to a boil.
- Lower the heat and let the mixture cook until it thickens and becomes syrupy. Cook for about 2 – 2 1/2 hours. I just let it simmer until it’s to a consistency I like.
- While the mixture is cooking get your canner and jars ready. The jars need to be hot when the peach sauce is poured into them.
- Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Remove air bubbles and adjust headspace. Wipe rim and center lid on jar. Screw on band to fingertip tight.
- Place jars in canner making sure they are covered with at least 2″ of water. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.) Remove from heat, wait 5 minutes and remove jars from canner.
How is the Peach Recipe?
I haven’t cracked any of the jars that I canned but I was able to taste the finished product by licking the spoon and it’s really tasty. The first thing I am going to use this on is going to be scallops I think because I know that pairing is going to be amazing. Or maybe even Chilean sea bass – now I am getting all kinds of ideas.
The other two variations I have made are Plum Sauce and Apricot Sauce.
