Peach BBQ Sauce for Canning or Freezing

Here where I live in the mountains of western North Carolina, our home is located just about 30 or so minutes away from the border of upstate South Carolina. And right now, SC peaches are in full swing. Freshly plucked from the tree, these peaches are sweet, juicy, and abundant, and I’ve been making sure to have my fill of fresh peaches while the season lasts. I’ve also been hard at work preserving enough of these beauties to get us through the winter. (Fun fact: South Carolina is the 2nd largest producer of peaches in the U.S., just behind California. True story.) And if you like canning recipes, check out my recipe for Blueberry Lemon Jam!

Homemade Peach BBQ Sauce for Canning or Freezing

When it comes to preserving peaches, I like to have quite a few jars of canned peaches to make cobbler and pie, to serve over ice cream, and as a topper for my lunchtime cottage cheese. And you just can’t go wrong with a few jars of some small-batch peach butter or a batch of dehydrated peaches stashed away in the pantry. But I also try and find some new and different ways to preserve peaches, too.

So recently, while searching websites and my preserving books for some new ways to preserve peaches, I came across a recipe for Peach BBQ Sauce. And because we have a great love of all things BBQ sauce here in our house, Peach Barbecue Sauce sounded like something I needed to try. And oh my, I was not disappointed! This sauce is seriously good. Sweet and a little smoky with a bright peach flavor. It’s just perfect for chicken or even as a glaze on pork chops or a pork loin.

Homemade Peach BBQ Sauce for Canning or Freezing

This recipe for Peach BBQ sauce is adapted from a Ball recipe. I’ve changed up the spices but have not altered the amount of vinegar and low-acid vegetables, so the recipe remains safe for water bath canning. And if you don’t want to can this sauce, just pop it in the freezer and thaw when needed (I like to use these reusable freezer containers when I freeze sauce or jam).

Note: The original recipe can be found on the Fresh Preserving website, and also in the Ball Complete Book of Home Preserving.

Cook’s Tips:

  • An easy way to peel peaches is to submerge them in a pot of boiling water for 30 seconds, or until the skins split, then immediately transfer to a bowl of ice water. The skins will then easily slip off using a paring knife.
  • This recipe contains onions, garlic, and peppers, which are all low-acid vegetables. In order to keep this recipe safe for water bath canning, do not alter the amount of produce or vinegar in the recipe. Also, be sure to use 5% acidity vinegar.
  • If you like a spicier BBQ sauce, substitute some or all of the bell pepper for an equal amount of jalapeno peppers or a spicier pepper. Be sure and keep the total amount of peppers the same as the original recipe.
  • Use only yellow peaches if you plan on canning your BBQ sauce. White-fleshed peaches are lower in acidity and aren’t safe for water bath canning.
  • If you are new to water bath canning, you can find step-by-step instructions here.
  • To find out more information about the hows and whys of safe canning, check out the National Center for Home Food Preservation website.

If you try this recipe, let me know in the comments. I hope you enjoy!

My Homemade Roots

*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*

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Homemade Peach BBQ Sauce for Canning or Freezing

Peach BBQ Sauce for Canning or Freezing

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 8 (8-ounce) half pints 1x


  • 6 cups finely chopped pitted and peeled yellow* peaches (about 3 pounds or 9 medium peaches)
  • 1 cup finely diced red bell pepper (about 1 large pepper)
  • 3 tablespoons finely chopped garlic
  • 1 cup finely diced onion (about 1 large)
  • 1 ¼ cups honey
  • ¾ cup apple cider vinegar (must be 5% acidity)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon hot pepper flakes
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)


  1. Combine ingredients in a large, heavy-bottomed pot. Bring to a boil. Reduce heat and simmer, stirring frequently. Simmer for 25 minutes, or until peaches begin to break down and mixture turns into a thin and chunky sauce.
  2. Allow sauce to cool for a few minutes until it is no longer bubbling. Carefully, blend with an electric blender or an immersion blender to desired consistency.
  3. If canning: ladle hot sauce into hot sanitized jars, leaving ½-inch headspace. Wipe jar rims and place lids on jars, fingertip-tight. Process in boiling water bath canner for 15 minutes, adjusting for altitude.
  4. If freezing: ladle into sanitized, freezer-safe containers, leaving an inch of headspace and freeze immediately.


* Use ONLY YELLOW peaches if you are canning this recipe. White-fleshed peaches are lower in acidity and not safe for canning.

  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours


  • Liz
    July 26, 2019 at 2:02 am

    Yum!!! This sounds amazing! Thank you for sharing on Homestead Blog Hop, we are featuring you this week!

  • Miz Helen
    July 31, 2019 at 12:07 am

    Congratulations, your awesome post was featured on Full Plate Thursday, 442! Thanks so much for sharing it with us and come back to see us real soon!
    Miz Helen

  • Lisa
    October 4, 2019 at 3:11 am

    Thank you for this great bbq recipe. I made it today it came out perfect. I have made jams before never bbq sauce before sew I was a little terminated. But it’s great thanks for sharing.

    • Melissa
      October 4, 2019 at 6:05 pm

      I am so glad you liked it! ♥️

  • Liz
    September 2, 2021 at 3:51 pm

    Thanks so much for this recipe. I just made it and it is delicious! I substituted 1 tsp chipotle powder for one of the mustard tsp and it gave it a lovely smoky flavour. It made 7 half pints for me. Looking forward to January peach bbq.

    • Melissa
      September 16, 2021 at 6:26 pm

      I love the chipotle powder idea – I’ll definitely be trying that!

  • Yvonne
    June 30, 2022 at 4:21 pm

    Thank you for sharing this recipe! I made a batch last summer and we enjoyed it very much through the winter… it has now made the “staple” list and will be made every year!

    • Melissa
      June 30, 2022 at 7:59 pm

      I am so happy to hear that you liked it! And it’s always nice to have a reminder of summer to enjoy during the winter.

  • Melanie
    July 8, 2022 at 4:03 am

    Could you use frozen peaches instead of fresh? If so would you thaw them fits?

    • Melissa
      July 8, 2022 at 3:55 pm

      Yes, you can definitely use frozen peaches. I would thaw them in the fridge overnight before. Hope this helps!

  • Toni
    July 10, 2022 at 4:44 pm

    Could I substitute brown sugar for the honey?

    • Melissa
      July 14, 2022 at 5:11 pm

      That’s a great question. I think you could substitute brown sugar for honey, but I haven’t tried it, so I can’t say for sure that it won’t affect the thickness or texture. Also, honey is quite a bit sweeter than sugar, so you will probably need to add more sugar than you would honey. The recipe calls for 1 1/4 cups honey, so I would probably go with at least 2 cups of brown sugar. If you try it, please let me know how it turns out.

  • Tiffany
    August 30, 2022 at 12:54 pm

    Hi sounds like a great alternative
    Was wondering if I could substitute regular vinegar instead of the apple cider? There is an allergy I apples. Do you think it would work?

    • Melissa
      August 30, 2022 at 7:13 pm

      You can absolutely substitute distilled white vinegar for the apple cider vinegar, as long as it says 5% acidity on the jug. In terms of flavor, it may have a slightly sharper taste but I think it will still be delicious.

  • Linda
    September 30, 2022 at 8:36 pm

    I am making this now but was wondering does the sauce thicken up it tastes good but really soupy

    • Melissa
      October 3, 2022 at 5:35 pm

      It’s hard to say. It’s a sauce, so it’s not meant to be as thick as a jelly. But it definitely shouldn’t be soupy. I often find that when my jams or jellies come out too runny that they will often thicken as they sit, over the course of a few days to a week. Let me know how it turns out!

  • […] I don’t think there is any meal that says summer quite like BBQ does. I mean, sure, you can eat BBQ any time of the year, but it just feels so right in the summer. Served alongside fresh-picked corn on the cob, and followed by a plate of juicy watermelon – for me, that’s what summer eating is all about! And this South Carolina Mustard BBQ Sauce is perfect for your next summer cookout (but don’t wait for summer – it’s good any time of the year! (And if you love a good BBQ Sauce, check out my recipe for Peach BBQ Sauce.) […]


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