clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


Units 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 1/4 cups honey
  • 3/4 cup apple cider vinegar (must be 5% acidity)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/2 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
  • Cook Time: 0 hours