Recipe by Chef Karen Calabro
"Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined."
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white peaches, peeled and pitted
tomatoes, stems removed
sweet onion, peeled
bell peppers - halved, seeded, and stems removed
cherry peppers - halved, seeded, and stems removed
jalapeno peppers - halved, seeded, and stems removed
apple cider vinegar
liquid smoke flavoring
herb seasoning (such as Bragg® Sprinkle Seasoning)
cracked black pepper
1 (6 ounce) can
1-pint canning jars with lids and rings
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Barbecue Sauce
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 62
** Calories from Fat: 7
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