Preparation info

  • Makes


    one pint jars
    • Difficulty


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Peaches lend mellow sweetness and a syrupy consistency to barbecue sauce. This robust sauce is best used with ribs, chicken, or pork. It is prone to burning, so wait until the last 15 minutes of cooking before generously basting the meat.


  • 4 lb (2 kg) peaches
  • ¼ cup (2 fl oz/60 ml) fresh lemon juice
  • ½ cup (4 fl oz/125 ml) canola oil
  • 1 large sweet onion such as Vidalia or Rio Sweet, coarsely chopped (about 2 cups/8 oz/250 g)
  • 6 cloves garlic, chopped
  • cups (10½ oz/330 g) firmly packed dark brown sugar
  • 1 cup (8 fl oz/250 ml) cider vinegar
  • ½ cup (4 fl oz/125 ml) bourbon or water
  • 1 cup (8 fl oz/250 ml) Worcestershire sauce
  • ¼ cup (2 oz/60 g) tomato paste
  • 2 Tbsp peeled and grated fresh ginger
  • 2 Tbsp chili powder
  • Salt and freshly ground pepper


    Have ready hot, clean jars and their lids.

    Blanch and peel the peaches, then halve and pit. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl. Add the peaches and toss to coat with the lemon juice.

    In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar, and bourbon. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.

    Working in batches, transfer the peach mixture to a blender and purée until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, ginger, and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.

    Ladle the hot sauce into the jars, leaving ¼ inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks.

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