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Canning Peach BBQ Sauce is a southern flavored sweet and spicy sauce that is the perfect condiment slathered on your grilled chicken, fish, and shrimp in addition it can be a topping sauce on your crackers and cheese. It’s naturally sweet with no high fructose corn syrup and loaded with fruit, vegetables, and natural seasonings.
What can I make with lots of peaches?
This year when the farmers market is full of peaches and you are trying to find a new way to preserve them, try canning up a batch of peach bbq sauce. Truly, you don’t need a pressure canner since this is a water bath sealing recipe. You will enjoy the sweet and spicy flavor throughout the year on grilled chicken, salmon, or shrimp.
How To Peel Peaches
Time needed: 10 minutes.
How To Peel Peaches
- Boiling Water Bath
Place peaches in a large pot of boiling water for 20-30 seconds or until you see the the skins start to split off
- Ice Bath
Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process.
Rub peach in your hand and loosen skin and peel. It’s also helpful to use a paring knife to peel the skin, which should easily peel off. If stubborn areas of skin won’t peel off, just return fruit to the boiling water for a few more seconds.
Cut the peach in half, cutting around the pit. Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove pit. Slice in desired size.
What is in Peach BBQ Sauce?
Peach BBQ Sauce is an all natural, no added high fructose corn syrup packed with sweet peaches, chopped pepper, onions, vinegar, a touch of honey and seasonings. All these great ingredents make it:
Canning Supplies Guide
If you are new to canning be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.
Canning Peach BBQ Sauce
- Add apple cider vinegar to a large stock pan
- Add chopped, peeled peaches and cook over medium-high heat
- Chop onions into small pieces
- Finely chop jalapeno peppers using gloves, do not rub your eyes!
- Chop green pepper
- Use immersion blender to blend peaches
- Add chopped cilantro, honey garlic, cumin, salt and cayenne pepper along with all the vegetables
- Bring to a boil over medium-high heat, stirring constantly. Next, reduce heat and boil gently, stirring frequently, until slightly thickened about 10 minutes. Remove from heat.
- Follow instructions for water bath canning to preserve or put in the refrigerator for up to 4 days.
To learn more about canning visit Fresh Preserving
How to serve peach bbq sauce
- Wings and grilled chicken
- grilled fish and shrimp
- topped on cheese and crackers
- stirred in with fried rice and some oyster sauce
- blended with oil and vinegar to make salad dressing
- tossed with fresh sliced peaches for a dessert
Try These Great Grilling Sauce Recipes and Seasoning Rubs
Finally, if you enjoy this peach bbq sauce then you might like to try some of these recipes. You’re going to be the grilling sauce king!
Be sure to pin for later!
Peach BBQ Sauce
- 1/2 cup apple cider vinegar
- 6 cups peaches chopped pitted peeled
- 1 1/4 cups onion
- 4 jalapeno peppers seeded and finely chopped
- 1 red bell pepper seeded and finely chopped
- 1/2 cilantro loosely packed finely chopped cilantro
- 3 tablespoons honey
- 1 clove garlic finely chopped
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon cayenne pepper 1 more teaspoon if you like it spicy
- Prepare canner, jars and lids
- In a large stainless steel saucepan, combine vinegar and peaches. Cook on medium high heat for 10 minutes.
- Using an immersion blender, blend the cooked peaches until a small chunky consistency.
- Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Remove from heat.
- Follow instructions for water bath canning below
Water Bath Canning
- 1. Fill water bath canner at least half-full with water. Cover and maintain a simmer (180°F) until jars are filled and placed in canner.
- 2. Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims, or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well.
- 3. Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.
- 4. Use a Jar Lifter to remove the pre-heated jar. Fill jars one at a time with prepared food using a Jar Funnel, leaving headspace recommended in recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Headspace Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times. For successful sealing, you need to leave the correct amount of space between the food and the rim of the jar.
- Wipe the rims and threads of the jars using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure water covers jars by 1-2 inches.
- Place lid on water bath canner and bring water back to a rolling boil. Begin processing time.
- Process in the boiling water for 15 minutes. When complete, shut off heat and remove the lid. Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature.
- Move jars from canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT retighten bands as this may interfere with the sealing process.
- Inspect lids for seals. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up to for up 18 months.