Island Simmer Sauce

Another fabulous recipe from my favorite canning cookbook.  The Food Lover's Guide to Canning, by Chris Rich and Lucy Clark Crawford.

I thought this one would be great to post now so that folks could get it ready for the barbecue season, which is upon us.  A good point for this recipe is that it can be made with things straight from the store, without having to wait on things to ripen in your garden.

Ingredients:
53 ounces drained, chopped, canned peaches
30 ounces crushed pineapple, in juice
1 cup chopped, pickled jalapeno peppers
4 cups cider vinegar
4 1/2 TBS salt
1 1/2 cups dried, chopped onions
2 TBS ginger
1 TBS garlic
4 cups granulated sugar
1 1/2 cups water
1/4 cup soy sauce
1 cup seeded, chopped red bell pepper
6-8 pint jars, and two-piece lids
boiling water bath canning supplies

Combine all the ingredients in a large stockpot and bring to a boil.  Lower the heat and simmer until thick.  Ladle into hot, sterilized jars, leaving 1 inch headspace.  Process for 20 minutes in a boiling water bath.