One of the reasons I used to be scared of canning is that I assumed it was a requirement to have four hundred pounds of something or other and 10-12 hours of kitchen-trashing labor which resulted in 207 jars to put away in closet space I didn’t have. I couldn’t think of anything I needed 207 jars of (unless there’s a recipe for canned dark chocolate out there). Honestly, I have yet to can anything large scale yet, but what I’ve found is that it doesn’t have to be a huge project. There are plenty of recipes scaled down to just a few jars and if the actual recipe itself is fairly quick and easy to prepare, it’s a very doable and worthwhile project. (On the other hand, if the recipe really does take half a day, every dish in your kitchen, and your sanity, you’re going to want to make sure it results in 207 jars.) This happens to be one of those quick and easy ones so it’s perfect for beginners! If you’re not interested in canning, don’t tune out just yet! Because this recipe is so small, you can certainly still make it and just keep it in the fridge.
I saw this recipe for Peach BBQ Sauce and I could tell by the ingredient list that I would love it. Plus it seemed perfect seeing that peaches are all over the place right now. It’s actually nothing like a traditional BBQ sauce, as you can probably tell by the pictures, so keep that in mind. I don’t want the name to be misleading. The consistency and flavor is more like a chutney or even a sweet and sour sauce. If you’re like me and love a sweet and savory combo (with a little kick) they you’ll love this. I think it would be really good on a turkey burger, a pulled pork sandwich, ribs, and definitely spooned over grilled chicken or fish. I can’t wait to use it as a dipping sauce for our Crispy Coconut Chicken– I think the flavor profile is perfect. Scroll to the end of this post to see how we ate it at our house; my hubby and I loved it.
Also, I was excited to see this recipe scaled way down to just 3-4 little half pint jars. To you crazy canners out there, that’s probably even humorous, but it’s perfect for beginners and people like me who are in the mood to try something new before embarking on an all-day canning adventure. For the mini batch you just need a few peaches, a red pepper, an onion and some garlic.
Also, Worcestershire sauce, red pepper flakes, dry mustard, salt, honey, and apple cider vinegar.
The recipe calls for “finely chopped” everything. I figured everything would break down after simmering, but it didn’t break down as much as I thought, so definitely chop things up small unless you want a really chunky sauce.
In fact, I would definitely recommend pressing your garlic through a garlic press. I just chopped mine and it wasn’t as soft as I wanted it in the finished product. If you make a large batch (or even with this small batch) it might be helpful to pop things into a food processor as well- not to puree, but just to chop finely.
At this point you’re just going to add everything to your pot. I love the colors going on in here.
One of the main reasons I knew I would like this: honey. Mmm…
In goes the apple cider vinegar, red pepper flakes (this does have a nice little kick to it; not too spicy, but enough to notice) ground mustard and Worcestershire sauce.
You just need to bring it to a simmer and let it work for about 30 minutes. Everything will break down and you can gently smash things up with the back of a spoon if you need to. I even stuck a potato masher in there at the end to get the consistency I wanted.
You can see in the photos how it goes from looking like a salsa to a darker colored, thicker sauce.
**If you’re new to canning, read our “Introduction to Home Canning” post.
While your sauce is simmering, fill up your waterbath canner with water. Since I’m making such a small batch, I just used a normal sized stock pot. Your jars should be clean and warm when you fill them; I usually put mine through my dishwasher and have them heat dry. Use a funnel to fill up your jars and make sure to leave 1/2 inch headspace on the top. I have a little tool to measure it with, but you certainly don’t need that.
You should also heat up a small pot of water with your lids in it while your sauce is simmering. Bring it to a simmer and leave lids in the pot until you’re ready to use them. After your jars are filled up with your sauce, wipe the rim to ensure it’s clean and dry. Use the magnet tool (check out this little kit) to pick up a lid and place it on your jar. Screw the band on- not crazy tight, just normal snug.
If you’re a newbie and feel like trying out canning but not sure if you want to invest in all of the equipment, or even can a large amount of stuff, I highly recommend this mini set (called the “Home Canning Discovery Kit” by Ball. It’s only about 10 bucks. It comes with 3 jars, a little recipe booklet, and this small green piece you see in my photos that just fits into a normal sized stock pot. It only fits about 4 jars at a time, but if you’re just starting out and want to experiment on a smaller scale, it’s perfect. I love it for when I want to try a new recipe so I make a small batch. Back to the recipe…just lower your jars into the simmering water and process for for about 15 minutes. If you live at a higher altitude you’ll need to process them for a bit longer and those times are noted in the recipe.
After they come out the jars need to sit at room temp. Don’t be tempted to fool around with them, just leave them alone! I had enough sauce to can 3 full jars with a little left over. My family really loved it- we thought it pretty good as it was going into jars, but it was way better after it had cooled and thickened a bit and the flavors had a chance to marry a bit more. And while it was really great on a spoon, it was fantastic with grilled chicken.
With honey and cider vinegar being main flavor components, I instantly thought of our beloved Spicy Honey Chicken. So I grilled up some chicken thighs (without the glaze) that I rubbed in those spices. I skipped the chipotle powder in that recipe since the sauce already has some heat. I brushed some over the meat during the last few minutes of grilling, but I wish I would have saved it and put it all on top at the end. I had a fairly chunky sauce so I lost some of it to the grill! I served it with rice too, and one of my favorite things was eating the rice that had soaked up the extra sauce.
You can see in the pictures it’s almost like a thick salsa. It’s sweet and tangy and savory and so great when combined with the meat. Hope you guys enjoy it as much as we did; this is something that would make a great gift!
Spicy Peach BBQ Sauce
Recipe from Ball
*note this is a very small batch; I only canned 3 half pint jars with it. Click on the link above to see measurements for a larger batch as well.
Ingredients:
3 cups finely chopped pitted, peeled peaches (abt 1 1/2 lbs or 5 med)
1/2 cup finely chopped seeded red bell pepper (abt 1/2 large pepper)
1/2 cup finely chopped onion (about 1/2 large)
1 1/2 Tbs finely chopped garlic (about 7 cloves)
2/3 cups honey
1/3 cup cider vinegar
1 1/2 tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp dry mustard
1 tsp salt
4 (8 oz) half pint glass preserving jars with lids and bands
*If you’re new to canning, make sure to read our “Introduction to Home Canning and Preserving post, found by clicking here.
Directions:
1. Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.
2. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug.)
4. Process in boiling water for 15 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up adn down when center is pressed.
*Recipe as written is for altitudes 0-1000 ft above sea level. Increase processing time for amount given for each altitude: For 1,001-3,000 ft: add 5 minutes. 3,001-6,000: add 10 minutes. 6,001-8,000: add 15 minutes. 8,001-10,000: add 20 minutes.
Serve over chicken, fish, or pork, or as a spread on turkey or chicken burgers or a dip for Crispy Coconut Chicken Fingers.
Questions & Reviews
Every fall I get the itch to start canning some things, and it’s generally been things like jams, jellies and salsa. This year will be the same items, but I’ll certainly be including this in my mix – this looks just wonderful and what a refreshing change for the grill!
I make something very similar: Peach & Pepper Relish and it is delicious served with cream cheese and crackers.
mmm…I think this one would be great with cream cheese and crackers too; I’ll have to try it!
At last… A tomato free BBQ sauce! I’m allergic to tomatos and I’m always looking for tomato free sauce recipes. I wass thinking of trying to develop an apricot BBQ sauce since apricots have a bit more acid to them then peaches.
I think that I’m going to try this, except I’m going to freeze it. Someday I will learn to can, but not until after we stop moving so much.
I’m having a hard time finding your fresh basil pesto recipe… I think the link is broken. Is it still on your web site? Please let me know where to find it! Thanks.
[email protected]
Darn. I don’t have any peaches, but I am going have 20 lbs of pears in a couple of weeks. Anythoughts on what to do with those?
I have done a pear butter, which is just like apple butter, and I can it and then we can spread it on toast in the winter! It’s tasty!
I would guess you could freeze it.
I am wondering if I can can this with my steam canner? I can all of my fruits with it but I know you can’t do vegetables….hmmmm…..sounds super yummy and my peach tree should be getting close!! Yippee!!
The USDA doesn’t recommend steam canners at all, so I really can’t answer that. Sorry!
This sounds delish! And I ditto the poster that appreciates your regular schedule.
I don’t suppose you guys could come up with a recipe for raspberry-chipotle sauce. Costco carried it for a while a few years back and got us all addicted – then they stopped carrying it. 🙁
I SO hate it when that happens!! I’ll stick it on my mental to-do list 😉
I have 40 lbs of peaches coming Friday so this is perfect timing! I am canning the majority but this will be a delicious departure and something fun to make with the stuff that doesn’t make it into bottles!
We have peaches coming out our ears…now I know what to do with some of them.
Thanks
Have a wonderful day.
Looks soo good- Just a quick tip on the Ball Utensil kit- they have it at Walmart for 6.97 – here is the link!! http://www.walmart.com/ip/Ball-Canning-Utensil-Kit/16213247
who doesn’t want to save some money on some great stuff right!!
Sweet! That’s where I bought mine last year. Love a great deal!
I was planning on making turkey burgers tonight for dinner but now I don’t think I can because I won’t enjoy them as much without this peach BBQ sauce! Maybe they will have to wait till this weekend when I have time to make this.
do you think I can make a similar sauce with papaya? They are plentiful here in Hawaii… peaches, not so much! I don’t know a lot about canning, and I have heard that you need the right amount of acid (or something like that) so I was a bit concerned about a substitution. What do you think?
Many people are asking about substituting fruit. It can definitely be made to eat fresh, but not for canning since it hasn’t been tested.
Wowzer, this looks fantastic and soooo easy!
Ever had the plum sweet n sour sauce at the melting pot? I wonder if I used plums if this would taste like that. Oh boy I love that sauce. Plus I have a million plums on my tree outside. Would the substitution be bad?
I don’t know if I’ve ever had that sauce, but I bet plums would be pretty yummy. As I said to the person trying it with blueberries, I definitely wouldn’t recommend it for canning, but making fresh to eat might be a good experiment. If you try it, let us know how it goes!
I know that what I’m about to type has nothing to do with this post. (I love peaches, okay, now it has a little something to do with the post!) But I love that you gals post on a schedule. There are a few others blogs I follow here and there and you never ever know when they are gonna post. I’m a person who loves a schedule and routine during the week. (I fly by the seat of my pants on the weekends!) It’s very comforting to know that there will be a recipe for a tasty meal, sweet, or a very informative tutorial. So, I guess what I’m saying is, THANKS GALS!
You know, that has been one thing that we knew was important from the very beginning of this blog. In our 3 1/2 years, we have posted consistently every M, W, and F. When people ask us advice for starting up a blog that’s always one of the first things we tell them- consistent frequency! I’m glad that people appreciate it, thanks for the sweet note!
This sounds really similar to a blueberry chutney I had at a restaurant somewhere. I have a mild allergy to peaches; do you think I could sub blueberries and have it be just as tasty? Seems like the consistency would be fairly similar, right?
You know, I’m not sure AC. If you do try it, I definitely wouldn’t recommend canning it though, since you can’t be sure how it will affect the pH levels. But you could certainly try it and pop it in the fridge!
Last week I had to make a special trip to the store for Reese’s pbc’s and now it looks like I’m going out for some peaches. I’m telling you- we need a grocery list from you girls!
Sara, can the recipe be doubled? I’m always afraid to double my jam recipe and I make several batches of it at a time, but all single batches and in stages. It gets quite hectic that way! I would think this recipe wouldn’t be a problem to double since there’s no pectin involved.
Yep, you can absolutely double it. As written it is a teeny tiny batch! Click the link I included in the recipe print out for the larger version.
Thanks for the introduction to canning. I didn’t think I would be interested, but the very small batch size and a delicious recipe make me reconsider.
I can’t fangirl enough over this website and your recipes! This is another one I have got to try. Oh, I tried the eggplant dip from last week. Loved it!!! I’m not typically domestic, but I have been known to can chicken and strawberry jam. It’s labor intensive, but so worth it!
Okay, you have me convinced to give this a try. I’m headed out after work today to get the mini-kit, since I’m a newbie. We get peaches by the bushel this time of year at an orchard near our home, so I’m always looking for ways to use them all.
Thank you so much for doing these informational posts. My grandmother canned, but unfortunately I was not interested in anything kitchen related when she was still alive. So those of you out there who still have the wonderful grandmother resource available to you–take full advantage!
This will be an awesome Christmas gift!
I made a similar recipe out of Bon Appetit last month and I actually pureed the sauce when I was done, to make a “sauce” but I think it would be great left chunky like this…
I’m with the above poster who mentioned the more back to basis cooking movement going on. We never had a garden growing up, my mother never canned anything etc. but I sure love my garden and love putting things up to enjoy the rest of the year!
I just canned Jalapeno Jelly this weekend and I am so going to do this. Little jars of heaven like these are fun to give for Christmas presents. People are always so impressed.
I really think this ‘Back to Basics’ cooking movement is a generational thing. I grew up in the 70s and 80s and my mom never made anything from scratch. It was all convenience food – Hamburger Helper, cake mixes, etc. Cooking and baking from scratch isn’t that hard and it is a lot of fun (not to mention delicious! I made the Mar-A-Lago Turkey burgers with homemade burger buns (from your cookbook). I don’t think my family will let me buy store bought again. Thank you Sara and Kate for inspiring me!
Quick question…. do you think frozen peaches could be used in this recipe? I just discovered at least 10 gallon sized bags of whole peaches in my freezer. Right now its basically a don’t ask situation… 🙂 Do you have any other peach recipes which would work with frozen peaches? (aside from peach smoothies….)
Peggy, I don’t see why not. I bet they would work great! I would probably thaw them first and let a little of the moisture drain off just so the sauce doesn’t end up super runny. Have you seen our Triple Berry Cobbler? That one is great with peaches too! Since peaches are so juicy, I recommend with that recipe skipping the bottom crust of dough and just putting it on top. You can just make half of the dough called for. Enjoy those peaches!
I have to admit I am loving your canning series! And the bubble popper/headspace measuring gadget makes me swoon!!! Yep you read that correctly, swoon! (I know who says swoon these days… ha ha!) I learned how to can early on in our marriage (21 years tomorrow!) as we were living away from home and I desperately wanted my grandma’s pickles…. it was all downhill from there. ha ha! Every specialty jam/preserve at the store was now an inspiration, canning/preserving books were checked out of the library ad nauseum, and jars were collected with fervor. The past two summers my canning has been at a minimum due to moving. But hopefully that will change as we empty the freezer…. 🙂
oh yum yum! that looks good! my mouth is watering!
Hey! Looks delicious, just wondering how long will this recipe last if you do not ‘can’ the chutney?
I’m not positive, but I’m guessing definitely a week or two.
The acid level should be low enough that it’ll last a good while, at least until your peaches start to ferment. 🙂 Which is what fruit should do sooner or later. If you stabilized the product with Clear Jel or Ultra Gel – brought up on the apple pie filling page – you could freeze this as well if you wanted a little more time on the sauce without canning it.
Thank you for sharing this. I have plenty of extra garlic this year from my garden and my husband loves peaches. I love chicken. So I’m going to have to try this. After I give myself a break from the 24 quarts of green beans I just picked, cleaned, cut, and canned. Love that ball blue book! I’m a beginning canner – 2nd year for pressure canning. It’s super fun and this simple recipe looks very do-able!