Peach Barbecue Sauce

This sweet and spicy homemade barbecue sauce is tastier than anything bottled. Made with late-summer fruits and vegetables, it’s perfect for canning!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 62 Calories

Ingredients

• 2 cups white sugar
• 1 (6 ounce) can tomato paste
• 1 cup apple cider vinegar
• 2 tablespoons liquid smoke flavoring
• 4 cloves garlic, peeled
• 1 tablespoon cracked black pepper
• 1 tablespoon mustard seeds
• 2 teaspoons celery seeds
• 6 1-pint canning jars with lids and rings
• 3 bell peppers - halved, seeded, and stems removed
• 7 large white peaches, peeled and pitted
• 5 large tomatoes, stems removed
• 1 large sweet onion, peeled
• 10 cherry peppers - halved, seeded, and stems removed
• 5 jalapeno peppers - halved, seeded, and stems removed
• 2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
• 1 tablespoon canning salt
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger

Recipe Instructions

Step 1

Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.

Step 2

Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.

Step 3

Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.

Step 4

Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.

Step 6

Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.