• Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.
• Heat bands and lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
  
• Mix vinegar, bourbon, brown sugar, and spices in a large saucepan.
  2 cups cider vinegar, 1 cup brown sugar, 1/4 cup Wild Turkey Honey, 2 tablespoons Worchestershire sauce, 1 tablespoons dry adobo seasoning, 2 teaspoons dry mustard, 1 teaspoon Salt
• Wash, peel and cut peaches into chunks. They don’t have to be uniform. (Blanch them for 1 minute if you have a variety that is hard to peel). Add to vinegar mixture as you go so that they don’t brown.
  12 cups peaches, peeled and chopped
• Rough chop vegetables and garlic.
  2 cups chopped bell peppers, any color, 2 cups chopped Onion, 1/4 cup garlic, chopped
• Add to the pot with the peaches and vinegar.
• Bring pot to a boil then reduce heat to a high simmer. Simmer for at least 2 hours to thicken and develop flavors.
• Use an immersion blender to make the sauce smooth. (If you don’t have an immersion blender, place batches in a stand blender or food processor. Be careful not to burn yourself!) If it is not quite thick enough to your liking, reduce heat to low and cook it down to desired consistency.

To can sauce

• Fill hot jars leaving a half inch of head space. Wipe rims with a damp paper towel. Cover with hot lids and tighten bands fingertip tight.
• Process the jars of sauce in a hot water bath canner, for 15 minutes (adjust for altitude, see below). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated and used first.