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 can’t fangirl enough over this website and your recipes! This is another one I have got to try. Oh, I tried the eggplant dip from last week. Loved it!!! I’m not typically domestic, but I have been known to can chicken and strawberry jam. It’s labor intensive, but so worth it!
Okay, you have me convinced to give this a try. I’m headed out after work today to get the mini-kit, since I’m a newbie. We get peaches by the bushel this time of year at an orchard near our home, so I’m always looking for ways to use them all.
Thank you so much for doing these informational posts. My grandmother canned, but unfortunately I was not interested in anything kitchen related when she was still alive. So those of you out there who still have the wonderful grandmother resource available to you–take full advantage!
This will be an awesome Christmas gift!
I made a similar recipe out of Bon Appetit last month and I actually pureed the sauce when I was done, to make a “sauce” but I think it would be great left chunky like this…
I’m with the above poster who mentioned the more back to basis cooking movement going on. We never had a garden growing up, my mother never canned anything etc. but I sure love my garden and love putting things up to enjoy the rest of the year!
I just canned Jalapeno Jelly this weekend and I am so going to do this. Little jars of heaven like these are fun to give for Christmas presents. People are always so impressed.
I really think this ‘Back to Basics’ cooking movement is a generational thing. I grew up in the 70s and 80s and my mom never made anything from scratch. It was all convenience food – Hamburger Helper, cake mixes, etc. Cooking and baking from scratch isn’t that hard and it is a lot of fun (not to mention delicious! I made the Mar-A-Lago Turkey burgers with homemade burger buns (from your cookbook). I don’t think my family will let me buy store bought again. Thank you Sara and Kate for inspiring me!
Quick question…. do you think frozen peaches could be used in this recipe? I just discovered at least 10 gallon sized bags of whole peaches in my freezer. Right now its basically a don’t ask situation… 🙂 Do you have any other peach recipes which would work with frozen peaches? (aside from peach smoothies….)
Peggy, I don’t see why not. I bet they would work great! I would probably thaw them first and let a little of the moisture drain off just so the sauce doesn’t end up super runny. Have you seen our Triple Berry Cobbler? That one is great with peaches too! Since peaches are so juicy, I recommend with that recipe skipping the bottom crust of dough and just putting it on top. You can just make half of the dough called for. Enjoy those peaches!
I have to admit I am loving your canning series! And the bubble popper/headspace measuring gadget makes me swoon!!! Yep you read that correctly, swoon! (I know who says swoon these days… ha ha!) I learned how to can early on in our marriage (21 years tomorrow!) as we were living away from home and I desperately wanted my grandma’s pickles…. it was all downhill from there. ha ha! Every specialty jam/preserve at the store was now an inspiration, canning/preserving books were checked out of the library ad nauseum, and jars were collected with fervor. The past two summers my canning has been at a minimum due to moving. But hopefully that will change as we empty the freezer…. 🙂
oh yum yum! that looks good! my mouth is watering!
Hey! Looks delicious, just wondering how long will this recipe last if you do not ‘can’ the chutney?
I’m not positive, but I’m guessing definitely a week or two.
The acid level should be low enough that it’ll last a good while, at least until your peaches start to ferment. 🙂 Which is what fruit should do sooner or later. If you stabilized the product with Clear Jel or Ultra Gel – brought up on the apple pie filling page – you could freeze this as well if you wanted a little more time on the sauce without canning it.
Thank you for sharing this. I have plenty of extra garlic this year from my garden and my husband loves peaches. I love chicken. So I’m going to have to try this. After I give myself a break from the 24 quarts of green beans I just picked, cleaned, cut, and canned. Love that ball blue book! I’m a beginning canner – 2nd year for pressure canning. It’s super fun and this simple recipe looks very do-able!