Zesty Peach BBQ Sauce (Canned)

This is a canning recipe I use all the time.  I am so upset with myself if peach season passes and I don’t get around to making any!
This sauce is very versatile, I use it on grilled chicken, toss meatballs in it, you name it.
This sauce is a tangy BBQ sauce, and if you want it sweeter you can add brown sugar before using, or one of my favorite ways, which is to add some tomato based BBQ sauce to it.
I won’t be a broken record about canning safety, but please head to National Home for Food Preservation to brush up and make sure you are doing it correctly.  If you follow some super simple guidelines, canning is very safe and lots of fun.
And you have all the pretty little jars at the end to admire. 🙂
You could also just freeze this in freezer containers if you’d rather, as well.

ZESTY PEACH BBQ SAUCE
Makes about 8 half pint jars

6 cups pitted, peeled, and finely chopped peaches*
1 cup finely chopped seeded red bell pepper
1 cup finely chopped onion
3 T minced garlic
1 1/4 cups honey
3/4 cup cider vinegar
1 T Worcestershire
2 tsp dry mustard
2 tsp kosher salt

Put all ingredients in a large pot and bring to a boil over medium-high heat.
Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.
Ladle into 8 oz (half pint) jars leaving 1/2″ head space.
Process for 15 minutes in a boiling water bath canner.

(If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).

To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.

*To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won’t work so well.  Just use a paring knife o cut the peels off.
Recipe slightly adapted for The Ball Complete Book of Home Preserving 

Zesty Peach BBQ Sauce (Canned)

Yield: 8 half pints

Ingredients

  • 6 cups pitted, peeled, and finely chopped peaches*
  • 1 cup finely chopped seeded red bell pepper
  • 1 cup finely chopped onion
  • 3 T minced garlic
  • 1 1/4 cups honey
  • 3/4 cup cider vinegar
  • 1 T Worcestershire
  • 2 tsp dry mustard
  • 2 tsp kosher salt

Instructions

  • Put all ingredients in a large pot and bring to a boil over medium-high heat.
  • Reduce heat and boil gently for 25 minutes, stirring often. Consistency should be like a thin bbq sauce.
  • Ladle into 8 oz (half pint) jars leaving 1/2" head space.
  • Process for 15 minutes in a boiling water bath canner.
  • (If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).
  • To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.
  • *To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
  • Rinse under cold running water and peels should come off easily. If your peaches are a little green this won't work so well. Just use a paring knife o cut the peels off.
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