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+ servings
peach bbq sauce in a bowl with bbq brush just dipped in and fresh peaches around

Peach BBQ Sauce Recipe; Canning

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 or 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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Canning
Cuisine American
Servings 4 pints
Calories 6 kcal


  • 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

  • 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.
  • 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.
  • 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.
  • 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.


  • For sweet fruit and the best flavor profile, use fresh ripe peaches when in season. 
  • Adjust the heat level to your liking by increasing or decreasing the jalapenos.
  • Blend using an immersion blender, regular blender, or food processor.
  • Use yellow peaches for the best color!


Serving: 1tablespoonCalories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 37mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 65IUVitamin C: 2mgCalcium: 1mgIron: 1mg
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