Easy Homemade Peach Barbecue Sauce Canning Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies & disclaimers if you're interested. I will only link products I use and personally recommend. Thank you for your support, friends!
Peach seasons sneaks up on me every year! Every year, I overcommit and order 2 bushels of peaches from an Amish neighbor that brings them in from NC when that’s absolutely too much for me to handle, but I do it anyway because it’s a fabulous price, we eat them all, and they’re super delish :D A great way to preserve some peaches without having to peel them is to make a homemade peach barbecue sauce.
My peach barbecue sauce is the perfect combination that captures the sweetness of fresh peaches, with the savory flavors of garlic, onion, and peppers, along with a punch of spice to make for a well rounded sauce. I enjoy using this sauce over meatballs. as a dipping sauce for fried chicken, or slathered over a home grown pork tenderloin or pork chops and caramelized to perfection. Fruit based barbecue sauces are it. They’re unexpected and so flavorful and put a unique twist on a traditional barbecue sauce. You gotta try this simple recipe! Sweet, spicy, and sour… all the things I’m looking for in a vinegar based barbecue sauce. Skip the store-bought barbecue sauce and start makin’ your own.
Equipment You Will Need:
- stainless steel stock pot
- immersion blender
- steam canner or water bath canner
- canning jars (8oz jelly jars)
- lids and screw bands
- Jar funnel
- Jar lifter
Ingredients:
- 3 pounds ripe peaches, freestone preferred
- red bell pepper
- apple cider vinegar
- onion
- garlic
- sugar
- molasses
- worcestershire sauce
- red pepper flakes
- mustard powder
- salt
Let’s get to cannin’!
Step 1: Prep the Fruit & Veggies
Start by washing your peaches, peeling if desired (I skip this step), quartering, and removing the seed. I don’t worry about storing the chopped peaches in acidulated water to prevent browning. You’re going to cook them and add brown ingredients anyway. No point in wasting your time! Freestone varieties work best because it’s way easy to get the seed out. Not peeling peaches is considered rebel canning, but since we’re pureeing them, I’m not overly concerned about having a peel stick to the roof of my mouth. You’re not going to unalive from botulism because you don’t peel your peaches.
Chop up 1-2 red bell peppers, depending on size (if they’re small, use 2) and 1 large onion.
Step 2: Simmer the Ingredients
Add all ingredients, including the chopped veggies and fresh fruit, to a large stainless steel saucepan, cover, and bring to a simmer over medium heat, stirring occasionally. Simmer until all ingredients are softened.
Blend with an immersion blender or transfer to a standard blender, blending until smooth.
Bring sauce back to a simmer over medium-high heat, and simmer until it is thickened to your preference for barbecue sauce, stirring frequently or it will burn/stick to the bottom of your pan. Don’t ask me how I know that. This takes about 20 minutes for me.
After simmering, do a taste test and adjust the seasonings to your liking. If you want a less tangy flavor, add more sugar or molasses. If you want a more spicy bbq sauce, add more red pepper flakes, spicy peppers of your choice like habaneros, cayennes, or jalapenos, or even cayenne pepper. Adjust seasonings and sugar content as needed.
Step 3: Canning
Ladle homemade barbecue sauce into prepared 8oz jelly jars to 1/2″ headspace.
Wipe jar rims well with a vinegar soaked cloth. Get them nice and clean to have the best chance of sealing success. Any food or liquid left on the jar rim can affect the lid sealing to the jar and this is an easy step to prevent that.
Add clean lids and bands, and tighten to lid manufacturer’s instruction.
Place jars in a steam canner OR into a water bath canning pot deep enough to submerge your jars by 2 inches of water.
Bring steam canner to temperature OR water bath to a full rolling boil, then process for 15 minutes, adjust time for elevation if needed.
Pressure canning is not needed due to the contents being high acid (pH less than 4.6).
Step 4: Storing
After processing time, remove jars and allow to cool on a heat proof surface covered with a clean towel for 12-18 hours. After cooling time, remove bands, test seals, wash jars, and label. Store in a cool dark place away from direct sunlight.
Shelf life is til you eat it.
Current recommendations are to use within 2 years, most lids are guaranteed for 18 months. Best nutritional and flavor is peak at 2 years. Try and use and rotate your stock within this time but it will keep and store well past that.
Notes:
Substitute sugar with maple syrup or coconut sugar. I don’t recommend honey because I really don’t like it in barbecue sauces. If it’s your thing, by all means, do that! You can use WHATEVER sweetener that floats your boat and works with your dietary requirements and nutritional standards. You can also omit a sweetener entirely!
Simmer the barbecue sauce with a couple fresh sprigs of rosemary and then remove prior to canning. So good!
Subbing out some apple cider vinegar for balsamic vinegar, maybe 1/4 cup. Balsamic & peaches are a match made in heaven!
And there ya have it! Making your own bbq sauce is quite rewarding and so delicious. Feel free to make a double batch and have a bunch on the shelves! This slightly spicy peach bbq sauce is a hit; make it!
Enjoy!
Equipment
- stainless steel stock pot
- canning 8oz jelly jars
- Lids & Bands
- jar lifter
Ingredients
- 3 pounds peaches
- 1 large red bell pepper
- 1 large onion
- 3/4 cup apple cider vinegar
- 6 cloves garlic
- 1/2 cup sugar
- 1 Tbs molasses
- 1 Tbs worcestershire sauce
- 2 tsps red pepper flakes
- 2 tsps mustard powder
- 2 tsps salt
Instructions
- Start by washing your peaches, peeling if desired (I skip this step), quartering, and removing the seed. Chop up 1-2 red bell peppers, depending on size (if they're small, use 2) and 1 large onion.
- Add all ingredients, including the chopped veggies and fresh fruit, to a large stainless steel saucepan, cover, and bring to a simmer over medium heat, stirring occasionally. Simmer until all ingredients are softened.
- Blend with an immersion blender or transfer to a standard blender, blending until smooth.
- Bring sauce back to a simmer over medium-high heat, and simmer until it is thickened to your preference for barbecue sauce, stirring frequently.
- After simmering, do a taste test and adjust the seasonings to your liking.
- Ladle homemade barbecue sauce into prepared 8oz jelly jars to 1/2" headspace.
- Wipe jar rims well with a vinegar soaked cloth.
- Add clean lids and bands, and tighten to lid manufacturer's instruction.
- Place jars in a steam canner or a water bath canner and process for 15 minutes, adjusting for elevation in needed.
- After processing time, remove jars and allow to cool on a heat proof surface covered with a clean towel for 12-18 hours. After cooling time, remove bands, test seals, wash jars, and label. Store in a cool dark place away from direct sunlight.
Notes
- Substitute sugar with maple syrup or coconut sugar. I don’t recommend honey because I really don’t like it in barbecue sauces. If it’s your thing, by all means, do that! You can use WHATEVER sweetener that floats your boat and works with your dietary requirements and nutritional standards. You can also omit a sweetener entirely!
- Simmer the barbecue sauce with a couple fresh sprigs of rosemary and then remove prior to canning. So good!
- Subbing out some apple cider vinegar for balsamic vinegar, maybe 1/4 cup. Balsamic & peaches are a match made in heaven!
