More canning ideas…

Sweet and Tangy Pepper Sauce
by The Gourmet Farm Girl
12 cups assorted chopped peppers (hot and mild)

2 cups brown sugar
2 cups white sugar
½ cup Balsamic vinegar
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz)

Wash and stem peppers leaving some of the seeds; in the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar and sugars; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.
Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces. 

Note: discard any leftover juices when finished.

Yields: 12 half pints or 6 pints

Serve over cream cheese with crackers or pita chips, great with any mild cheese and crusty breads