Tuesday, September 4, 2012


Peaches!  Yum!  I have two favorite fruits: pears and peaches! 

Yep!  Love 'em so much I even take pictures of them.

Sweet!  Juicy!  I want to eat them fresh all year long.  And peaches appear to be at their peak right now so I took advantage of the orchard's supply and decided to can some of them today. 

Don't they look like jars filled with gold?

I am dreaming of all the yummy ways I will use these peaches.  Peach pie, peach cobbler, peach smoothies, peaches with chicken or pork, peaches in salads, peaches in my yogurt, peaches and ice cream and best of all, a bowl of peaches...plain and simple.

I still had some peaches after I had jarred up some so I decide to use the remaining ones is PEACH BARBEQUE SAUCE.   Oh yaaaaahhhhhhhh...now we're talkin' sister!

This peach barbeque sauce is filled with yummy peaches, garlic, honey, peppers from my garden, some red pepper flakes for an added kick and lots of good things.

I like this recipe because you can adjust the amounts for the number of peaches you have.  I knew I didn't need too many jars of Peach Barbeque sauce so this small batch recipe fit the bill using the remaining peaches.  And is it good?  Oh yes!  It does have a bit of a kick to it but the sweetness of the peaches and honey balances out well with the garlic and red pepper flakes.  I think it is going to be delcious served with chicken, fish, ribs, and on burgers. 
Zesty Peach Barbecue Sauce
(This is the half batch recipe amounts and will make about 4 (8 0z.) half pints.  Recipe from Ball Canning and Preserving)
  •  3 cups finely chopped pitted and peeled peaches (about 1 1/2 labs or 5 medium)
  • 1/2 cup finely chopped and seeded bell pepper
  • 1/2 cup finely chopped onion
  • 1 1/2  Tblsp. finely chopped garlic
  • 2/3 cup honey
  • 1/3 cup cider vinegar
  • 1 1/2 tsp. Worcestershire sauce
  • 1 tsp hot pepper flakes
  • 1 tsp dry mustard
  • 1 tsp salt
  • 4 (8 oz.) half pint glass preserving jars with lids and bands
  1. Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.  Do not boil.  Set bands aside
  2. Combine all ingredients in a large saucepan.  Bring to a boil.  Reduce heat and simmer, stirring frequently, until mixture thhickens to the consistency of a thin commercial barbeque sauce (about 25 minutes)
  3. Ladle hot sauce into hot jars leaving 1/2 inch headspace.  Remove air bubbles.  Wipe rims.  Center hot lid on jar and apply the band and adjust until fit is ginertip tight.
  4. Process in a boiling water canner for 15 minutes, adjusting for altitude.  Remove jars and cool.  Check lids for seal after 24 hours. 
I may have to go back to the orchard and get some more peaches.  They are just too nice this year not to take advantage of the flavor and supply.
Until next time,


  1. Those peaches look divine!
    Thanks for sharing the recipe.
    Have to jot this one down to try.
    Off to see more.

  2. This whole canning business sounds too difficult for me who isn't at all familiar with canning foods at all, but I'm so glad that you are great at this stuff so that you could inspire the rest of us. :)


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