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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

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

* 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