Zesty Peach Barbecue Sauce

Mmmmm, peaches

Mmmmm, peaches

Peaches are in season! We got two baskets full at the grocery store on a whim with the intent on canning, and today was the day.  We’d actually hoped to make two recipes, but started a bit too late so we only got through one: Zesty Peach Barbecue Sauce.

We’ll probably let the flavours meld for a bit before we really dig in, but on the first taste test I think I can say it’s yummy. It’s got a nice kick, and all sorts of  interesting flavours going on. Mmmm.

A few quick questions for fellow canners (if any happen to stop by):

  1. Anyone else find many recipes overestimate the amount you’ll end up with? The recipe below says it makes about 8 x 250 mL jars. We used 500 mL instead, assuming that would mean we’d get 4. Nope – we got 3, and then threw in another 125 mL for the remainder. So in all, the recipe fell 375mL short – and that’s pretty typical for this cookbook (The Bernardin Complete Book of Home Preserving – which seems like a good starter book). Anyone else find this too? Are other cookbooks more reliable for quantities?
  2. We have a giant pot we use for our water bath canning:
  3. Giant pot on the stove

    Giant pot on the stove

    Trouble is, it still doesn’t seem quite big enough! Even just using the 500 mL jars, it always boils over. The inch or so needed for the rack at the bottom, plus the jars themselves, plus the extra water to cover fills it up right to the top – so when it boils… it often boils over. Is there a better pot we should use? Could we leave out the bottom rack, or will the jars break?

And finally – the recipe:

  • 6 cups finely chopped pitted peeled peaches (we boiled them for 30-60 seconds to help with peeling, then chopped using the food processor to save time)
  • 1 cup finely chopped seeded red bell pepper
  • 1 cup finely chopped onion
  • 3 tbsp finely chopped garlic
  • 1 1/4 cup honey
  • 3/4 cup cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp hot pepper flakes
  • 2 tsp dry mustard
  • 2 tsp salt

Combine all ingredients in a large pot. Bring to boil, then reduce to simmer for 25 minutes, until it thickens a bit.

Can, leaving 1/2″ headspace, and boil for 15 minutes.

Mmm, zesty.

Mmm, zesty.

Looking forward to finding uses for this unique barbecue sauce.

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