Peach BBQ Sauce Canning Recipe
Peach BBQ Sauce Canning Recipe combines fresh peaches, spices, vinegar, and peppers into a flavorful, tangy sauce. Simmered until thick and preserved in jars through water bath canning, it offers a sweet and smoky condiment perfect for grilling. This homemade sauce captures the taste of summer and stores well for year-round enjoyment.
Equipment
- Large stockpot or heavy-bottomed saucepan
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Canning jars with lids and rings (half-pint size recommended)
- Large canning pot or water bath canner
- Jar lifter and funnel for canning
Ingredients
- 12 cups fresh peaches peeled and chopped
- ¼ to ½ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 cup finely diced red bell pepper
- 1 cup finely diced onion
- 3 tablespoons minced garlic
- 2 teaspoons kosher salt
- 4 jalapeno peppers seeded and finely chopped
- ½ cup loosely packed cilantro finely chopped
- 2 teaspoons dry mustard powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Instructions
Get The Peaches Ready:
- Start by peeling the peaches and chopping them into small pieces. Set them aside for now.
Mix Everything Together:
- In a big pot, add the chopped peaches along with apple cider vinegar, brown sugar, honey, dry mustard powder, Worcestershire sauce, smoked paprika, diced red bell pepper, diced onion, minced garlic, kosher salt, chopped jalapenos, and chopped cilantro.
Cook The Sauce:
- Bring the pot up to a boil over medium-high heat. Once boiling, turn the heat down to medium-low and let it simmer. Stir it every now and then for about 45 to 60 minutes, until the sauce thickens and all the flavours come together.
Optional Step Blend It:
- If you prefer a smoother sauce, use an immersion blender right in the pot, or carefully transfer the sauce in batches to a blender. Blend it until it’s as smooth as you like.
Prepare Your Jars:
- Sterilise your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until you’re ready to fill them.
Fill The Jars:
- Using a funnel, carefully spoon the hot peach BBQ sauce into the jars, leaving about half an inch of space at the top.
Seal The Jars:
- Wipe the rims clean with a damp cloth, then place the lids on and screw on the rings until they’re just snug don’t over tighten.
Process In A Water Bath:
- Put the jars into a boiling water bath canner, making sure they’re fully covered with at least an inch of water on top. Let them process for 15 minutes (adjust if you’re at a higher altitude).
Cool And Store:
- Use a jar lifter to carefully remove the jars, then set them on a towel or cooling rack. Let them sit undisturbed for 12 to 24 hours. Check that the lids have sealed (they shouldn’t pop up and down when pressed). Store the sealed jars in a cool, dark place.
Notes
Canning safely is key I always follow reputable guidelines for water‑bath canning and check altitude adjustments where I live.
Better Homes & Gardens offers great guidance on increasing processing time at higher altitudes