Peach Barbecue Sauce

In a large stockpot, combine the peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon. Bring the mixture to a boil. (5 minutes)

Reduce heat to medium-low and cook, stirring frequently to prevent scorching, until the peaches and vegetables soften and begin to caramelize, about 1 hour.

Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.

Carefully transfer the mixture to a blender and purée until completely smooth. For an extra-silky texture, strain the purée through a fine-mesh sieve, pressing with a ladle to extract all the flavorful sauce. Discard any fibrous pulp that remains. (10 minutes)

Stir in tomato paste, return to blender and purée until smooth.

Prepare your canning jars by sterilizing them and their lids in boiling water for at least 5 minutes. (5 minutes)

Carefully ladle the hot barbecue sauce into the sterilized jars, leaving 1/4 inch of headspace at the top. Remove any air bubbles by running a knife or spatula around the inside of the jar. Wipe the rims clean with a damp paper towel. (15 minutes)

Seal the jars with sterilized lids and rings, tightening them until fingertip-tight.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.

Using a jar lifter, carefully remove the jars from the boiling water and place them on a heat-proof surface, spaced a few inches apart. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. (24 hours)

After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, the jar is properly sealed. Store sealed jars in a cool, dark place for up to one year.