I’m comfortable in the kitchen, but canning always made me nervous. My mom canned growing up—jellies, vegetables, and relishes—and I remember her spending long days at the stove. I don’t recall helping much, and for years canning seemed like too much work. I’ve since changed my mind and now wish I had learned from her sooner.
Last summer I tried canning for the first time and made this recipe. We loved it, so I bought a bushel of peaches from a local stand and made it again this year. There’s a special satisfaction in making something that took effort, turned out delicious, and sealed properly so you can enjoy it later. Hearing those lids pop shut never gets old.
If you’re new to canning, consider starting with a basic canning kit—something like a jar rack that fits in a large stockpot—so you can try small batches before committing to larger quantities.
This recipe yields roughly 3–8 half-pint jars, depending on whether you double the batch or chop ingredients more coarsely. I followed the version that said it would make eight half pints but ended up with six, even with slightly extra peaches, peppers, and onions. Last year a half batch filled two pint jars plus a little extra—your results may vary by yield and elevation.
Although the recipe is labeled “Spicy Peach BBQ Sauce,” the texture and flavors lean more toward salsa or chutney. We prefer it scooped with chips, but it would also work as a condiment for grilled meats if you prefer a saucier consistency.
Spicy Peach Salsa
Ingredients
- 6 cups finely chopped, peeled, pitted peaches (about 3 lb or 9 medium; I used 12 medium to reach just over 6 cups)
- 1 cup finely chopped seeded red bell pepper (about 1 large; I got about 1½ cups)
- 1 cup finely chopped onion (about 1 large; I got about 1½ cups)
- 3 Tbsp finely chopped garlic (about 14 cloves)
- 1¼ cups honey
- ¾ cup cider vinegar
- 1 Tbsp Worcestershire sauce
- 2 tsp red pepper flakes
- 2 tsp dry mustard
- 2 tsp salt
- 8 half pint (8 oz) glass preserving jars with lids and bands
Instructions
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Everything should be finely chopped if you want a smooth BBQ sauce. For a chunky salsa texture, chop to a small–medium dice.
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Prepare a boiling water canner by filling a large pot with water and heating it. Heat jars and lids in simmering (not boiling) water until ready. Keep lids warm in a small saucepan or simmering water; set bands aside.
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Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently, until the mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes. The mixture will reduce by about one-third to one-half and become slightly darker and syrupy.
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Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, center hot lids on jars, and apply bands fingertip-tight.
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Process jars in a boiling water canner for 15 minutes, adjusting processing time for altitude as noted above. Remove jars and cool. After 24 hours check seals—the lids should not flex when pressed.
Notes
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