Peach BBQ Sauce Canning Recipe12. July 2021
Our friend and guest blogger Chez LaRae worked up this zesty Peach BBQ Sauce canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.
Searching for a delicious and unique way to can fragrant, summer peaches? Try our zesty Peach BBQ Sauce. Peaches are an ideal base to make a sweet and zesty homemade condiment. When shopping for peaches, choose fruit with a pleasant and sweet aroma and that has an exterior that “gives” when you lightly press on it. Ripe peaches not only taste good, but their skins also slip off much easier when blanched in hot water.
Peach BBQ Sauce can be brushed on chicken, pork, tofu, or grilled vegetables. Toss in cold pasta dishes, serve with cheese platters or spread on Dagwood sandwiches. The possibilities are truly endless.
Tip: We use one fresh habanero pepper to give this sauce a little heat, but feel free to use a half pepper for a milder kick.
You will have enough Peach BBQ Sauce for several barbecues, pantry storage, and a few extra jars to share. After your jars cool, affix pretty Custom Apothecary Peach labels by CanningCrafts. Shop for matching canning labels in the Apothecary Canning Label Collection.
Peach BBQ Sauce Canning Recipe
This recipe has been modified from a Ball Canning recipe.
Preservation method: Water bath canning
Difficulty level: Easy to moderate
Yield: Makes eight 8-ounce jars
You will need clean jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, wooden skewer, and a fine sieve.
- 6 cups ripe peaches, skins and pits removed*, roughly chopped
- One half or whole habanero pepper, depending on level of desired spiciness
- 1 red bell pepper, seeded and chopped
- 1 small white onion, chopped
- 3 cloves garlic, chopped
- 1 ½ cups honey
- ¾ cup cider vinegar
- ¼ cup bottled lemon juice
- 1 tbsp Worcestershire sauce
- 2 tsp dry mustard powder
- 1 tsp brown mustard seeds
- 1 tsp celery seeds
- 2 tsp salt
* To remove peach skins, blanch peaches in a boiling water bath for about 40 seconds. Then with a slotted spoon, immediately transfer peaches to a pot of ice water to cool. The peach skins should easily slip off. As an added bonus, you can use organic peach skins and pits to make peach scrap jelly or peach syrup.
Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.
Wearing rubber gloves, remove stems from habanero pepper, cut open, remove seeds.
In a large Dutch oven, combine all ingredients. Bring to a boil on medium-high heat. Reduce heat and boil gently, stirring frequently, until peaches, onions, and red peppers are softened. Blend with an immersion blender or standard blender until consistency of a commercial BBQ sauce. If sauce is too thin, cook down until desired consistency.
Ladle immediately into prepared jars, filling to within 1/2″ of tops. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.
Place jars onto rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off heat and let jars sit in the canner for an additional 5 minutes.
Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature 24 hours. Store unopened jam in a cool, dry place for up to 1 year.
Shop our Apothecary Canning Label Collection
Decorate your home canned goods with our rustic Apothecary Canning Label Collection. These custom kraft labels are available for a variety of fruit and vegetables. Customize with a food name, short saying, ingredients, date, or weight. These old-fashioned labels are perfect for farmer’s market sales, pantry storage, and can also be used for bath & body products like sugar scrubs and candles.