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Zesty Peach BBQ Sauce

Ball Canning Recipe
Golden orange with red flecks, this barbecue sauce not only looks amazing, but tastes out of this world. Spoon some over your chicken or fish this summer!
Course Condiments
Cuisine American
Servings 8 half-pints


  • 8 (8 oz) half pint glass preserving jars with lids and bands


  • 6 cups finely chopped pitted peeled peaches about 3 lb or 9 medium
  • 1 cup finely chopped seeded red bell pepper about 1 large
  • 1 cup finely chopped onion about 1 large
  • 3 Tbsp finely chopped garlic about 14 cloves
  • 1-1/4 cups honey
  • 3/4 cup cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp hot pepper flakes
  • 2 tsp dry mustard
  • 2 tsp salt


  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • 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.
  • LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


*You can find altitude chart here: https://www.whatismyelevation.com/
Water bath method adjustments:
for 1,001 – 3,000 altitude in feet, increase processing time 5 minutes
for 3,001 – 6,000 altitude in feet, increase processing time 10 minutes
for 6,001 – 8,000 altitude in feet, increase processing time 15 minutes
for 8,001 – 10,000 altitude in feet, increase processing time 20 minutes
Keyword peach bbq sauce