Blueberry BBQ Sauce

1. Roast peppers directly on gas flames of stove, in a high grill, or under the broiler until skins are very black. Remove to plastic bowl and cover with lid or plastic wrap until cool enough to handle. With a paper towel, slip off blackened skin.
2. Place all of the ingredients in a large pot. Stir well, heat to boiling.
3. Mash blueberries with a potato masher.
4. Reduce heat to quick simmer on medium-low heat. Simmer for 30 minutes to 45 minutes, stirring occasionally until desired thickness is achieved.
5. For a smooth sauce use an immersion blender or stand up blender or a food to blend it into a smooth sauce. Cover the food processor or blender with a kitchen towels to avoid burns. Process in batches. If you would like chunks, it's fine to leave the berries crushed too. Sauce can be frozen in freezer containers or water bath canned.
6. Sauce can be stored for about a week in the fridge or frozen in freezer containers. It also can be water bath canned. See below.

To can sauce

1. Fill hot jars with hot sauce, leaving a half inch of head space.
2. Wipe rims with a damp paper towel.
3. Cover with hot lids and tighten bands fingertip tight. Add to canning pot.
4. Process the jars of sauce for 20 minutes (adjust for altitude, see below). Allow them to sit in the canning pot for 5 additional minutes.
5. Remove jars and let them cool for 12-24 hours. 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.