Peach Barbecue Sauce Recipe

By Staff
15 min COOK TIME
45 min PREP TIME
8 half-pint jars SERVINGS


  • 8 cups peaches, pitted and peeled (about 4 lbs. or 11 medium)
  • 1 cup yellow or red jalapeño pepper, finely chopped, seeded (about 1 large)
  • 1/2 cup onion, chopped (about 1 large)
  • 1/3 cup garlic, finely chopped (about 28 cloves)
  • 1-1/4 cups honey
  • 3/4 cup cider vinegar
  • 2 tsp. hot pepper flakes
  • 1 Tbsp. dry mustard
  • 2 tsp. salt
  • 1/8 tsp. liquid smoke flavor


  • Make ready your boiling water canner. Keep jars and lids in simmering water-bath on hand for when you are ready to use. Don’t boil the lids. Set the separate lid-bands aside.
  • Put all ingredients in a large blender or work in batches. Puree until a smooth consistency.
  • Pour the pureed mixture in a large gallon-sized saucepan and simmer 25–30 minutes.
  • Pour hot sauce into hot sterile jars, allowing 1/2-inch headspace. Be sure to remove any air bubbles.
  • Wipe the rim of the jar with a clean cloth. Top with lid and tighten ring fingertip tight.
  • Transfer jars to a boiling water canner and process 15 minutes, adjusting for altitude.
  • Remove from water and allow to cool completely 12–24 hours. Check seals.

    More recipes from Canning Cents:

    Blueberry Conserve RecipeSweet Gherkin Recipe
    Stephanie Petersen, Canning Cents: The Money-Saving Whole-Foods Canning Handbook (Springville, Utah: Front Table Books, © 2015), 164-165. Used by permission of Cedar Fort, Inc. Buy this book from our store: Canning Cents.

In Canning Cents (Front Table Books, 2015), Stephanie Petersen shares dozens of delicious canning recipes, from jams and conserves to pickles and relishes, and even meats and soup bases. Simple instructions and friendly asides at the beginning of every recipe make this a go-to guide for canning foods with remarkable flavor and gourmet flair! The following Peach Barbecue Sauce Recipe is from chapter 6, “Sweet and Specialty Gourmet Sauces.”

You can purchase this book from the GRIT store: Canning Cents.

  • Published on Jun 30, 2015
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