Zesty Peach BBQ sauce with canning instructions! How to make mayo! AND how to use a steam canner!

Zesty Peach BBQ sauce

6 cups finely chopped pitted peeled peaches
1 cup finely chopped seeded red bell pepper
1 cup finely chopped onion
3 Tbsp finely chopped garlic
1-1/4 cups honey
3/4 cup cider vinegar (at least 5% acidity)
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt

Add all ingredients to stockpot and cook til soft. Approximately 25 min. Blend
Ladle into clean jars, add lid and band and process in steam canner or a water bath canner for 15 min

(Don’t use white flesh peaches)

Homemade mayo

1 fresh egg
1/4 tsp salt
1 tsp white wine vinegar
1 tsp lemon juice
1 cup avocado oil or olive oil, bacon grease or desired oil
Mix with immersion blender til thick.

Steam canner

Immersion blender

Redmond real salt

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Sourdough starter to buy

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Heritage Acres Homestead
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P.O. Box 1315
Trenton, GA 30752

[MamaHoffman]

I only recently realized steam canning was tested and approved for use. I like the lower power use! (We are completely off grid these days). Now add a teaspoon of buttermilk, whey, or yogurt to your mayo and leave it out on the counter over night to ferment. This doesn't change the flavor at all but does extend the life of your mayo to months rather than days. And if you've not made a Cajun mayo (check Nourishing Traditions for a recipe), you're missing out!

[rir]

Love your peach blouse with the peaches.
Love your videos.

[rir]

The things you say about the food reminds me of Ron Rosedale M.D. He put out info on the food we eat years back. amazing info.

[Minnehaha]

Your peach BBQ sauce sounds fabulous! I made apple BBQ sauce last year because I had 2 huge limbs of my apple tree buckle under the weight of apples! But I'll keep your recipe, because we just planted a peach tree this year. I got a steam canner this year, using your link, and I love it for the same reasons! I always dreaded carrying that heavy water bath canner over to the sink! And this is the year that I finally decided to make my own mayo. I also use avocado oil. My husband uses it almost exclusively. I don't use it much, and why not make homemade? He really likes it!

[kiminmt.]

For what it is worth I steam can using my pressure canner. A gal from Out the Back Door introduced me to it and although it is a rebel idea I feel confident in it and have had success. I could not afford another piece of equipment nor did I have the space. I can also double stack when I have a lot of pint jars, 20 to be exact. You put your 3qts. of water in heat up add jars put your lid on and wait for the steady stream of steam from the vent. Once you have that you start timing. You are not adding the weight to pressure can but I think there is still a small amount of pressure that developes. When time is up you remove from heat, wait 5 min, remove lid and voila. THIS IS NOT AN FDA APPROVED METHOD.

[Ourfarmyardtales]

@heritageacreshomestead how long do you find this lasts in your fridge? Thank you for sharing!!! I’ve tried making it with olive oil🤐 I’ll be trying your recipe!

[stacievaughan]

How long will your homemade mayo las? In refrigerator?:)