Peach BBQ Sauce (Canning Recipe)

Instructions:

1. Prepare a boiling water bath canner and sterilize 6 half-pint jars. Keep the jars hot until ready to fill.
2. In a large stainless steel saucepan, combine the chopped peaches, tomato sauce, onion, garlic, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, smoked paprika, dry mustard, onion powder, garlic powder, kosher salt, black pepper, cayenne pepper (if using), and bottled lemon juice.
3. Bring the mixture to a gentle boil over medium-high heat, stirring frequently until the brown sugar has completely dissolved.
4. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, until the peaches are very soft and the sauce has thickened.
5. Using an immersion blender, purée the sauce until completely smooth. Alternatively, carefully transfer the hot mixture to a blender in batches and blend until smooth.
6. Return the sauce to the saucepan and simmer for an additional 10 minutes, stirring frequently.
7. Ladle the hot BBQ sauce into the prepared hot jars, leaving ¼-inch headspace.
8. Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if needed, then wipe the jar rims clean.
9. Apply the lids and screw bands until fingertip tight.
10. Process the jars in a boiling water bath:

• Half-pint jars: 20 minutes
• Pint jars: 20 minutes
• Adjust processing times according to your altitude if necessary.

11. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Variations

• Add an extra pinch of cayenne pepper or chipotle powder for a spicier barbecue sauce.
• Replace part of the brown sugar with honey or maple syrup for a different layer of sweetness.
• Stir in a teaspoon of liquid smoke after opening a jar if you prefer a stronger smoky flavor.
• Add a small amount of ground ginger for a subtle warm spice that complements the peaches.
• Blend in a roasted jalapeño before puréeing for a mildly spicy, smoky twist.

Tips

• Choose ripe, fragrant peaches for the sweetest, most flavorful sauce.
• Stir the sauce frequently during the final stages of cooking to prevent scorching as it thickens.
• An immersion blender makes it easy to achieve a silky-smooth consistency with minimal cleanup.
• Leave the recommended ¼-inch headspace to help ensure a proper seal during processing.
• Allow the jars to rest for at least 2 weeks before opening so the peaches, smoky spices, and tangy vinegar have time to fully develop their flavor.
• Label each jar with the canning date and store in a cool, dark pantry for the best quality.
• Once opened, refrigerate the sauce and use it within 3 to 4 weeks.