🍑 Peach BBQ Sauce
Sweet, Smoky, and Shelf-Stable!
📌 In This Article
📦 Ingredients
🍑 For the Sauce (Makes 8 Half-Pint Jars)
- 🍑 6 cups chopped peaches – About 5 lbs or 9 medium peaches [citation:5]
- 🫑 1 cup chopped red bell pepper – 1 large [citation:5]
- 🧅 1 cup chopped onion – 1 large [citation:5]
- 🧄 3 tbsp chopped garlic – About 14 cloves [citation:5]
- 🌶️ 1-2 jalapeños – Seeded and chopped (optional) [citation:12]
- 🍯 1 ¼ cups honey – Or brown sugar [citation:2][citation:5]
- 🍋 ¾ cup apple cider vinegar – 5% acidity [citation:5]
- 🌿 1 tbsp Worcestershire sauce [citation:5]
- 🌶️ 2 tsp red pepper flakes – Adjust to taste [citation:5]
- 🌿 2 tsp dry mustard [citation:5]
- 🧂 2 tsp salt [citation:5]
- 🔥 2 tsp smoked paprika [citation:3][citation:12]
- 🍅 ½ cup tomato paste – For thickness [citation:12]
- 🍯 ¼ cup molasses – Optional, for depth [citation:12]
💡 Pro tip: "Use ripe peaches for the best flavor. Frozen peaches work too if thawed completely." [citation:3]
📝 Step-by-Step Instructions
Step 1 – Prepare the Peaches
- Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice bath.
- Peel the skins off (they should slip right off).
- Remove pits and chop peaches into small pieces [citation:2].
- Measure 6 cups of chopped peaches.
💡 Pro tip: "Blanching makes peeling peaches quick and easy!"
Step 2 – Chop the Vegetables
- Finely chop the red bell pepper, onion, and garlic [citation:2].
- If using jalapeños, remove seeds and chop finely [citation:7].
⚠️ Important: "Wear gloves when handling hot peppers to avoid burning your skin."
Step 3 – Cook the Sauce
- In a large, heavy-bottomed pot, combine all ingredients [citation:5].
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally, until thickened [citation:5][citation:12].
- The sauce should reach the consistency of a thin commercial barbecue sauce [citation:5].
💡 Pro tip: "Stir frequently to prevent scorching on the bottom of the pot." [citation:10]
Step 4 – Blend the Sauce
- Use an immersion blender to puree the sauce directly in the pot [citation:2].
- Alternatively, carefully transfer to a food processor or blender in batches [citation:5].
- Blend until smooth.
⚠️ Important: "When blending hot liquids, remove the center piece of the lid and cover with a towel to allow steam to escape." [citation:6]
Step 5 – Prepare for Canning
- While the sauce simmers, prepare your water bath canner [citation:2].
- Sterilize half-pint jars by submerging in simmering water (180°F/82°C) [citation:2].
- Keep jars hot until ready to fill.
- Wash lids in hot, soapy water and set aside [citation:2].
💡 Pro tip: "Bernardin recommends NOT pre-heating lids — the sealing compound performs better at room temperature." [citation:2]
🥫 Canning Instructions
Step 6 – Fill the Jars
- Ladle hot sauce into hot jars.
- Leave ½ inch headspace [citation:2][citation:5].
- Remove air bubbles with a non-metallic utensil [citation:2].
- Wipe rims clean with a damp cloth.
- Center lid on jar and apply band finger-tight [citation:5].
⚠️ Important: "Wipe those rims clean! Any residue can prevent a good seal."
Step 7 – Process in Water Bath
- Place jars in the water bath canner [citation:2].
- Ensure jars are covered by at least 1 inch of water [citation:2].
- Bring water to a full rolling boil.
- Process half-pint jars for 15 minutes (adjust for altitude) [citation:2][citation:5].
💡 Pro tip: "At altitudes up to 1000 ft, process for 15 minutes. Above 1000 ft, add 5 minutes." [citation:2]
Step 8 – Cool and Store
- When processing time is complete, turn off heat and remove canner lid [citation:2].
- Wait 5 minutes before removing jars [citation:2].
- Remove jars without tilting and place upright on a protected work surface [citation:2].
- Cool undisturbed for 24 hours — DO NOT retighten bands [citation:2].
- Check seals — lids should curve downward and not move when pressed [citation:2].
- Remove screw bands, wipe dry, and store jars in a cool, dark place [citation:2].
💡 Pro tip: "For best quality, use home canned foods within one year." [citation:2]
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place [citation:2][citation:10]
- 🧊 Refrigerator after opening: Use within 2 weeks
- 🔥 Best on: Chicken, pork, ribs, burgers, and pulled pork [citation:10]
💡 Pro tip: "Label jars with the date so you know when they were canned."
💡 Pro Tips
- 🍑 Use ripe peaches: The flavor is best when peaches are at their peak [citation:3].
- 🔥 Adjust heat: Add more jalapeños or red pepper flakes for a spicier sauce [citation:7][citation:12].
- 🍯 Sweetness: You can substitute brown sugar for honey [citation:5].
- 🫙 Acidity matters: Use vinegar with at least 5% acidity for safe canning [citation:10][citation:12].
- 🌡️ Altitude adjustments: Above 1,000 feet, increase processing time [citation:2].
- 🧊 Thickening: The sauce will thicken as it cools [citation:3][citation:10].
- 🏷️ Label everything: Date and contents on every jar.
🍽️ How to Use Peach BBQ Sauce
- 🍗 Grilled Chicken: Brush on during the last few minutes of grilling [citation:10]
- 🥩 Pork Ribs: A perfect glaze for baby back ribs [citation:6]
- 🍔 Burgers: Spread on burgers for a sweet and smoky kick [citation:10]
- 🍖 Pulled Pork: Toss with pulled pork sandwiches [citation:10]
- 🍕 Pizza: Use as a BBQ chicken pizza sauce
- 🥓 Dipping Sauce: Perfect for fries or onion rings
❓ Frequently Asked Questions
❓ Can I use frozen peaches?
Yes, thaw them completely before using [citation:3][citation:12].
❓ Can I water bath can this sauce?
Yes! This recipe is designed for water bath canning [citation:2][citation:5][citation:10].
❓ How long does canned peach BBQ sauce last?
Up to 1 year when properly canned and stored [citation:2].
❓ Can I reduce the sugar?
Yes, but it may affect the flavor and texture.
❓ What if my sauce is too thin?
Simmer longer to reduce and thicken [citation:3][citation:10].
❓ Can I use white peaches?
The recipe is designed for yellow peaches — white peaches are not recommended [citation:5].
❓ How spicy is this sauce?
Adjust the heat with jalapeños or red pepper flakes [citation:7][citation:12].
❓ Can I add bourbon?
Yes, it adds great flavor — add it when simmering [citation:13].
❓ Why is my sauce grainy?
Blend it longer for a smoother texture.
❓ Is this better than store-bought?
YES! Fresh peaches and no preservatives make all the difference.
📄 Printable Recipe Card
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║ PEACH BBQ SAUCE ║
║ Sweet, Smoky, and Shelf-Stable! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 8 half-pint jars | TIME: ~1.5 hours | PROCESS: 15 min
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INGREDIENTS
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- 6 cups chopped peaches (5 lbs / 9 medium)
- 1 cup chopped red bell pepper (1 large)
- 1 cup chopped onion (1 large)
- 3 tbsp chopped garlic (14 cloves)
- 1-2 jalapeños, seeded and chopped (optional)
- 1 ¼ cups honey (or brown sugar)
- ¾ cup apple cider vinegar (5% acidity)
- 1 tbsp Worcestershire sauce
- 2 tsp red pepper flakes
- 2 tsp dry mustard
- 2 tsp salt
- 2 tsp smoked paprika
- ½ cup tomato paste
- ¼ cup molasses (optional)
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INSTRUCTIONS
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1. Blanch peaches to remove skins. Pit and chop. Measure 6 cups.
2. Finely chop bell pepper, onion, garlic, and jalapeños.
3. In a large pot, combine all ingredients. Bring to a boil.
4. Reduce heat and simmer 25-30 minutes until thickened.
5. Blend until smooth using an immersion blender.
6. Prepare water bath canner and sterilize jars.
7. Ladle hot sauce into hot jars, leaving ½" headspace.
8. Remove air bubbles, wipe rims, add lids and rings.
9. Process in boiling water bath for 15 minutes (adjust for altitude).
10. Cool 24 hours, check seals, and store.
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HOW TO USE
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✓ Grilled chicken, pork, and ribs
✓ Burgers and pulled pork
✓ BBQ chicken pizza
✓ Dipping sauce for fries
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SUMMER IN A JAR! 🍑
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"Sweet, smoky, and tangy peach BBQ sauce —
perfect for grilling all year long!" ❤️
© CanningRebels — Peach BBQ Sauce
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