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The Best Homemade Zesty Peach Barbeque Sauce Recipe

0 Comments 06 July 2011

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I love my Hostesses!!! We’ve got another Martha Stewart on our hands!!!  
Thank you Lynn Ann for sharing your best homemade barbeque sauce recipe with us!!
I have to be honest and reveal a huge secret to all of my Jewish Hostesses. 
I have never canned any kind of fruit before. I have pickled cauliflower and peppers, but never officially gone through the whole canning process. When you think about it, it really is a huge accomplishment to be able to preserve a whole batch of seasonal fruits and vegetables for  family and friends to enjoy.
I therefore have done a little bit of research and posted a video above for all of us who want to take on a new project in the kitchen. You can also buy canning accessories HERE.
I do want to share a tidbit of info with you, though. 
As some of you know, I am involved with a project that documents the history of the Syrian community.
One of our 350 interviewees, was an escapee from Syria  when she was just a teenager in the 1970’s.
In her interview, I was fascinated to hear how in Aleppo, Syria, the seasonal fruits and vegetables were gathered at different times during the year to be preserved under lock and key in the cold basement. She laughed as she told us that there werent any cans of tomato sauce  or jars of grape leaves lining the grocery store shelves.
 Grape leaves, individually  picked from trees  were softened in brine  for the rolling of yebrat, pounds of tomatoes were dried and baked on the rooftop in the hot sun and  canned as tomato paste, eggplants were scooped and dried for later stuffing, gallons of  milk were transformed into yogurt and cheese, and the list went on…. 
I later realized that this must have been the daily routine for my grandmother who dwelled in Aleppo 100 years before. I was grateful that I was possibly able to snatch a bit of  my grandma Frieda’s life  before she was married at 15 (!!!!)  and sent with her new husband on a steamship to live in the tenements on Ellis Island in New York City.
So now, dear hostesses,  I have come full circle. Though  I’m not able to ask my grandmother how she may have preserved her delicate ripened fruits, but perhaps with a couple of clicks, I can explore the world of canning, and rekindle some of her essence that still flickers within me.
 Enjoy! Marlene :)

photo by Lynn Anne Cutler
  Hi Marlene! Good Morning!
I’ve attached a couple of pics of the final product…sometimes I take while I’m making, but I didn’t this time — too bad, the ingredients were so colorful!! I followed this recipe from the Ball Canning site (link below) with only two exceptions – I added about 1/2t extra of the pepper flakes, and I used a combination of orange and red sweet peppers to make the cup of red bell pepper, since that’s what I had in the house.
I had picked up the peaches this weekend at a local farmers’ market, thinking I was just going to can some of them, but when I went searching for a recipe and found the BBQ sauce I couldn’t resist! My husband is grilling with one of these jars tonight!!
I am very new to canning – the only other thing I’ve canned so far was a batch of strawberry jam..I snuck a couple of my little jars of that into one of the pics ;) (The strawberries were pick-your-own from a local farm, which my children worked very hard to procure :) )  Very proud Mama! :
Lynn Anne Cutler
Zesty Peach Barbeque Sauce:

You will need:

  • 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
  • 1 cup finely chopped seeded red bell pepper (about 1 large)
  • 1 cup finely chopped onion (about 1 large)
  • 3 Tbsp finely chopped garlic (about 14 cloves)
  • 1-1/4 cups honey
  • 3/4 cup cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp hot pepper flakes
  • 2 tsp dry mustard
  • 2 tsp salt
  • 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Lynn Anne Cutler
Live Barefoot!
recipe source:://www.freshpreserving.com/recipe.aspx?r=58

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