Step 1

Prepare a boiling water bath canner and enough jars to hold 4 pints of hot sauce (you can also can this in 8 half pint jars or 15 12-ounce jelly jars).

Step 2

Combine the peaches, vinegar, sugar, onion, peppers, garlic, lemon juice, and salt in a low, wide, non-reactive pan.

Step 3

Set over high heat and bring to a boil. Once the contents of the pan are bubbling, reduce the heat to medium and cook, stirring occasionally, until the peaches, peppers, and onions are tender.

Step 4

Remove the pot from the heat and puree using an immersion blender.

Step 5

Funnel into the prepared jars, leaving 1/2 inch headspace.

Step 6

Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.

Step 7

When the time is up, remove the lid from the pot and turn off the heat. Let the jars rest in the cooling water for five minutes. When that time is up, remove jars and set them on a folded kitchen towel to cool.

Step 8

When the resting time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars/bottles have cooled enough that you can comfortable handle them, check the seals. Sealed jars/bottles can be stored at room temperature for up to a year. Any unsealed jars/bottles should be refrigerated and used promptly.