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Chicken covered with Peach Barbecue Sauce, with cooked potatoes and a cooked peach sitting on a white plate.
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Zesty Peach Barbecue Sauce

Recipe and water bath or steam canning instructions for Ball Canning's Zesty Peach Barbecue Sauce. This recipe is found in Ball Complete Book of Home Preserving on page 263.
Prep Time1 hour
Cook Time25 minutes
Water Bath or Steam Canning Time15 minutes
Total Time1 hour 40 minutes
Course: Condiment
Cuisine: American
Keyword: Barbecue Sauce, BBQ Sauce, Cider Vinegar, Garlic, Honey, Onion, Peach, Peppers, Worcestershire sauce
Servings: 8 1/2 pint Jars

Equipment

Ingredients

  • 6 Cups Finely Chopped Pitted Peeled Yellow Peaches About 9 medium yellow peaches. See instructions before chopping peaches to prevent browning.
  • 1 Cup Finely Chopped Seeded Red Bell Pepper
  • 1 Cup Finely Chopped Onion
  • 3 tbsp Finely Chopped Garlic
  • 1 1/4 Cups Liquid Honey
  • 3/4 Cup Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Hot Pepper Flakes
  • 2 tsp Dry Mustard
  • 2 tsp salt

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Add vinegar to a Large Stainless Steel Pot
  • To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin.
    Blanch Peaches:
    Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed.
    Chop Peaches:
    Remove the pit from your peaches with a knife. You can use your knife and cutting board to chop your peaches by hand or you can chop them in a food processor and place them into the vinegar in a Large Stainless Steel Pot. Mix to make sure all pieces of peach are coated with vinegar. This will prevent your peaches from browning.
  • Add prepared red pepper, onion, garlic, honey, Worcestershire sauce, hot pepper flakes, mustard, and salt to the peaches and vinegar.
  • Bring to a boil over medium-high heat.
  • Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 25 minutes.
  • If you do not want a chunky barbecue sauce you can use an immersion blender to blend the sauce in the pot until smooth.
  • Prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Once you have hot jars and hot barbecue sauce
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Using the ladle and funnel. Ladle hot sauce into hot jars, leaving 1/2 inch (1 cm) headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more barbecue sauce.
  • Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
  • Repeat until the remaining barbecue sauce is used.
  • Processing
    Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint for 15 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process 1/2 pint for 15 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe comes from the Ball Complete Book of Home Preserving on page 263 called Zesty Peach Barbecue Sauce.