One of the reasons I used to be scared of canning is that I assumed it was a requirement to have four hundred pounds of something or other and 10-12 hours of kitchen-trashing labor which resulted in 207 jars to put away in closet space I didn’t have. This Spicy Peach BBQ Sauce recipe happens to be one of those quick and easy ones, so it’s perfect for beginners! If you’re not interested in canning, don’t tune out just yet! Because this recipe is so small (you’ll only get 3-4 jars out of it), you can certainly still make it and just keep it in the fridge or freeze for later.
I saw this recipe for Peach BBQ Sauce and I could tell by the ingredient list that I would love it. Plus it seemed perfect seeing that peaches are all over the place right now. It’s actually nothing like a traditional BBQ sauce, as you can probably tell by the pictures, so keep that in mind. I don’t want the name to be misleading. The consistency and flavor is more like a chutney or even a sweet and sour sauce. If you’re like me and love a sweet and savory combo (with a little kick) they you’ll love this. I think it would be really good on a turkey burger, a pulled pork sandwich, ribs, and definitely spooned over grilled chicken or fish. I can’t wait to use it as a dipping sauce for our Crispy Coconut Chicken– I think the flavor profile is perfect. Scroll to the end of this post to see how we ate it at our house; my hubby and I loved it.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Fresh peaches
- Red bell pepper
- Onion
- Fresh garlic cloves
- Honey
- Cider vinegar
- Worcestershire sauce
- Red pepper flakes
- Dry mustard
- Salt
Equipment
- Canning jars with lids and bands – This recipe makes 4 (8-ounce) jars of BBQ sauce. If you’re new to canning, read our Introduction to Home Canning and Preserving post first!
- Water bath canner – This is the simplest canning method and it’s great for beginners! The water bath method involves placing jars of prepared food into simmering water for a specified amount of time. It’s basically just a big pot. Since this recipe is small, I actually just used my stock pot. As long as the jars can be fully submerged, you’re good.
- Optional but helpful supplies – A canning funnel makes filling those jars mess-free. Jar tongs are made specifically to lift hot jars out of the canner. A magnet stick helps lift lids out of the boiling water. And finally, a head space measuring stick can help you determine if you’ve filled the jars to the appropriate level. You can often buy these items together in a bundle.
How to Make Spicy Peach BBQ Sauce
- You’ll start by chopping all of your fresh ingredients into bite-sized pieces. I definitely recommend running your garlic through a garlic press. If you just chop it, it might not soften as much as desired during the cooking process.
- All of that goes into a pot with some honey and a few other pantry staples. You’ll simmer that down until it’ starts to get’s nice and jammy.
- During that simmer time, you’ll fill your water bath canner and get a small pot of water boiling. You’ll toss your jar lids in there and let them hang out until you’re ready to fill your jars.
- When your sauce is done simmering you’ll fill and lid your jars and pop them into the canner to process. When they’re done in there, simply let them cool at room temperature undisturbed
Storing and Serving
- Once processed, sealed jars should be used within 12- 18 months. Store in a cool, dry place.
- Once opened, store salsa in the refrigerator and enjoy within about 2-4 weeks for best results.
- If you decide not to can, store in an airtight container in the refrigerator and enjoy within 1-2 weeks or freeze for up to 6-12 months.
- My favorite way to enjoy this salsa is over grilled chicken and rice! I use the spice blend from our Spicy Honey Chicken and just leave off the glaze. After it comes off the grill, smother it with Spicy Peach BBQ sauce.
Important Food Safety Notes
- Canning recipes are designed with very specific ingredients, ratios, and instructions to ensure food safety. As written, this recipe is safe for canning, so follow it exactly for a shelf-stable BBQ sauce.
- This recipe made just over 3 cans of BBQ sauce for me. If you are not able to fill a jar to the recommended head space, simply save those leftovers in the fridge to eat fresh. Do not can a partially filled jar.
- Before opening a new jar that has been stored, always check the following:
- Lid is still concave and tightly sealed
- No leaking, bulging, or rust damage
- No mold, off odors, or fermentation when opened
Frequently Asked Questions
This sauce has just enough red pepper to give it a little kick, but it’s not the kind of spice that leaves your mouth and throat burning after you swallow it! I’d say it’s “mildly spicy.”
Nope! Feel free to scale it down and eat it fresh, or freeze what you won’t use right away.
See the recipe card below for adjusted processing times based on altitude!
I only have processing instructions for 8-ounce jars. That said, it’s generally considered safe to follow the same instructions for smaller jars, following the recommended head space and processing time. I would not to do larger jars, as I can’t promise the processing time would be sufficient.
Spicy Peach BBQ Sauce
Ingredients
- 3 cups finely chopped pitted peeled peaches (about 1 ½ pounds or 5 medium peaches)
- ½ cup finely chopped seeded red bell pepper about ½ large pepper
- ½ cup finely chopped onion about ½ large onion
- 1 ½ tablespoons finely chopped garlic about 7 cloves
- ⅔ cup honey
- ⅓ cup cider vinegar
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon hot pepper flakes
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 3-4 8 oz half pint glass preserving jars with lids and bands
Instructions
- Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.
- Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug).
- Process in boiling water for 15 minutes, adjusting for altitude* if necessary. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Serve over chicken, fish, or pork, or as a spread on turkey or chicken burgers or a dip for Crispy Coconut Chicken Fingers.
Notes
- If you’re new to canning, make sure to read our “Introduction to Home Canning and Preserving post, found by clicking here.
- Recipe as written is for altitudes 0-1000 ft above sea level. Increase processing time for amount given for each altitude: For 1,001-3,000 ft: add 5 minutes. 3,001-6,000: add 10 minutes. 6,001-8,000: add 15 minutes. 8,001-10,000: add 20 minutes.
- Once processed, sealed jars should be used within 12- 18 months. Store in a cool, dry place.
- Once opened, store salsa in the refrigerator and enjoy within about 2-4 weeks for best results.
- If you decide not to can, store in an airtight container in the refrigerator and enjoy within 1-2 weeks or freeze for up to 6-12 months.
Questions & Reviews
I have made this four times this summer. It is so good, one of my favorite recipes on this site. Almost a sort of chutney. We like it best with pork, but also good with chicken, or corn chips as a dip.
I followed the recipe but mine has an overwhelming garlic taste. I’m wondering if it is because I used fresh from the farm garlic? It is really overpowering and I’m afraid the sauce isn’t usable, unless it mellows somehow after it is canned? Any suggestions?
Newbie to canning here – I have pint jars instead of half pint jars…does that work or will siz of jar affect cooking time?! Do I need to go get half pints?
You could probably do the half-pints, and I *think* they take the same time, but I’m not an expert either! You might want to consult google, haha.