As I said to the person trying it with blueberries, I definitely wouldn’t recommend it for canning, but making fresh to eat might be a good experiment. Your jars should be clean and warm when you fill them; I usually put mine through my dishwasher and have them heat dry. And I usually think that medium salsa is mouth-on-fire hot, haha. I am canning the majority but this will be a delicious departure and something fun to make with the stuff that doesn’t make it into bottles! Bring to a boil. Combine all ingredients in a large Dutch oven or saucepan. We're so glad you're here!Learn more about us here. Log in. So I grilled up some chicken thighs (without the glaze)  that I rubbed in those spices. Perfect! I really enjoy your website, and when I read the canning post the other day, I was inspired to try something new. I think it would be really good on a turkey burger, a pulled pork sandwich, ribs, and definitely spooned over grilled chicken or fish. I don’t want the name to be misleading. Season with Creole seasoning. 13 People talking Join In … I have 40 lbs of peaches coming Friday so this is perfect timing! Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown … Is this how everyone else tastes?! 2 Tbsp light brown sugar. However, has inspired me to come up with some sort of Spicy ;Nectarine’ BBQ Sauce with cream cheese and either chicken or maybe even prawn concoction. They are plentiful here in Hawaii… peaches, not so much! I’m having a hard time finding your fresh basil pesto recipe… I think the link is broken. 1 tsp salt The picture looked so scrumptious I had to try it. Serve over chicken, fish, or pork, or as a spread on turkey or chicken burgers or a dip for Crispy Coconut Chicken Fingers. So I’m going to have to try this. 1 tsp dry mustard It can definitely be made to eat fresh, but not for canning since it hasn’t been tested. My husband couldn’t wait to try it so we grilled some chicken and had the sauce. Therefore, be sure to use a jam that you like and know is of good quality. My family will consider themselves saved from eating 80 lbs of peaches canned in the sugar syrup recipe that we’ve made since Great-Grandma (love em but that’s a lot to eat). I got your cookbook from my neighbor as a birthday gift and have been LOVING it! HOLY COW MY MOUTH IS ON FIRE…I just finished making this sauce and tried the little bit that didn’t fit in the jars on a tortilla chip….and wow, it’s got some heat!!! Recipe by Steph_40135. I don’t know if I’ve ever had that sauce, but I bet plums would be pretty yummy. We like it best with pork, but also good with chicken, or corn chips as a dip. That one is great with peaches too! I learned how to can early on in our marriage (21 years tomorrow!) 1 Tbsp extra-virgin olive oil. To you crazy canners out there, that’s probably even humorous, but it’s perfect for beginners and people like me who are in the mood to try something new before embarking on an all-day canning adventure. I saw this recipe for Peach BBQ Sauce and I could tell by the ingredient list that I would love it. Plus it seemed perfect seeing that peaches are all over the place right now. I’m so glad I found this! 1 small onion, diced. Okay, you have me convinced to give this a try. Remove tough root end from asparagus and cut it into 2-inch long biteable size. This happens to be one of those quick and easy ones so it’s perfect for beginners! Just found this recipe by Challenge Butter and it sounds delish! 2/3 cups honey Anythoughts on what to do with those? The sauce has a beautiful red tent to it! This Spicy Peach … Yay! Lid should not flex up adn down when center is pressed. It gets quite hectic that way! Your email address will not be published. 3,001-6,000: add 10 minutes. I’m wondering if it is because I used fresh from the farm garlic? I’m glad that people appreciate it, thanks for the sweet note! Bring to a boil then reduce the heat to low and simmer for 30-45 minutes, stirring occasionally. Any suggestions? For the mini batch you just need a few peaches, a red pepper, an onion and some garlic. Little jars of heaven like these are fun to give for Christmas presents. Would the substitution be bad? I haven’t canned in a couple years and you have just renewed my interest. On another note – I sent this to my sister a few days ago and she beat me to making it. It’s super fun and this simple recipe looks very do-able! Thank you for the recipe! Back to the recipe…just lower your jars into the simmering water and process for for about 15 minutes. That’s really strange that yours wasn’t spicy and mine was. Cook over medium heat about 3 minutes, stirring often. dinner recipes. Love that ball blue book! 1 1/2 Tbs finely chopped garlic (about 7 cloves) I’ve always had a thing for making homemade sauces. From Ontario Chicken Lover (Wing Magazine). It’s perfect for grilling, marinating, and dipping with your favorite vegan dishes. I used 6 medium Colorado peaches and the whole thing yielded 3 and a 1/2 half pints. I grew up in the 70s and 80s and my mom never made anything from scratch. Yippee!! I had a fairly chunky sauce so I lost some of it to the grill! It’s labor intensive, but so worth it! I make something very similar: Peach & Pepper Relish and it is delicious served with cream cheese and crackers. I’m telling you- we need a grocery list from you girls! Sara, can the recipe be doubled? Learn how your comment data is processed. People are always so impressed. I am wondering if I can can this with my steam canner? It comes with 3 jars, a little recipe booklet, and this small green piece you see in my photos that just fits into a normal sized stock pot. 2. This sauce is so good that we ate the entire jar (family of 4). Thanks 1. **If you’re new to canning, read our “Introduction to Home Canning” post. Ever had the plum sweet n sour sauce at the melting pot? Bring to a boil. You can see in the pictures it’s almost like a thick salsa. In fact, I would definitely recommend pressing your garlic through a garlic press. Fresh, juicy peaches, grilled to bring out their natural sweetness are taken to a whole new level with a few other ingredients to make a decedent sauce perfect for ice cream, cake or whipped cream. We served it with white rice. But hopefully that will change as we empty the freezer…. Is it still on your web site? Maybe it will be better after it sits for a while. 8,001-10,000: add 20 minutes. Check lids for seal after 24 hours. 7 exclusive But I love that you gals post on a schedule. I just made this- it was my second canning adventure- and I LOVE it! It’s sweet and tangy and savory and so great when combined with the meat. I wonder if I used plums if this would taste like that. Increase processing time for amount given for each altitude:  For 1,001-3,000 ft: add 5 minutes. She did make a couple substitutions: white vinegar instead of cider vinegar and Frank’s Hot Sauce instead of red pepper flakes. (I love peaches, okay, now it has a little something to do with the post!) I have a secret to share: I kind of don’t like pork chops. Her website does have a recipe for chocolate a chocolate raspberry sunday topping. Preheat the oven to 350ºF and line a sheet tray with aluminum foil. Cooking and baking from scratch isn’t that hard and it is a lot of fun (not to mention delicious! Thanks! Loved the sauce and tried it with the spicy honey chicken. My tiny grocery store doesn’t have pickling salt. There are a few others blogs I follow here and there and you never ever know when they are gonna post. Yum! Be the first to rate and review this recipe. Oh, I tried the eggplant dip from last week. I have a mild allergy to peaches; do you think I could sub blueberries and have it be just as tasty? I would think this recipe wouldn’t be a problem to double since there’s no pectin involved. Please let me know where to find it! Since peaches are so juicy, I recommend with that recipe skipping the bottom crust of dough and just putting it on top. We typically find and fruit or vegetable that we can get in large quantities for good price then go from there (farmers markets, Some of you may be asking What do you do with Spicy Peach BBQ Sauce? (I fly by the seat of my pants on the weekends!) Submitted by TessaB Updated: September 24, 2015. The Spicy Peach is a kosher market that provides new and innovative kosher food products to the Atlanta marketplace. Store in refrigerator. Go to reviews. In our 3 1/2 years, we have posted consistently every M, W, and F. When people ask us advice for starting up a blog that’s always one of the first things we tell them- consistent frequency! 1 Tbsp kosher salt. Next, brush the olive oil over the salmon on both sides - keeping … who doesn’t want to save some money on some great stuff right!! I have done a pear butter, which is just like apple butter, and I can it and then we can spread it on toast in the winter! 3 cups finely chopped pitted, peeled peaches (abt 1 1/2 lbs or 5 med) Scroll to the end of this post to see how we ate it at our house; my hubby and I loved it. MAKE IT SHINE! It’s tangy and you can definitely taste the vinegar, but not overwhelmingly so. I think that I’m going to try this, except I’m going to freeze it. I enjoy taking fresh ingredients and turning them into something Now I wish I’d made the full batch, since it’s not that much more work to peel & chop a few more peaches. If you’ve never had steamed artichoke before, gently pull off one of the leaves dip it in the sauce, … Thanks again ladies for another winning recipe! Come back to see what's new. Canning Peach BBQ Sauce is a southern flavored sweet and spicy sauce that is the perfect condiment slathered on your grilled chicken, fish, and shrimp in addition it can be a topping sauce on your crackers and cheese. For some reason, I was surprised at the consistency of the sauce. Screw the band on- not crazy tight, just normal snug. Spicy Peach BBQ Sauce Thank you for sharing this. 1/4 tsp Chili Powder 1 tsp Ground White Pepper (or to taste) 1/4 tsp Cayenne Pepper (or to taste) 1/2 tsp Kosher Salt (or to taste) Directions for: Baby Back Ribs with Spicy Peach BBQ Sauce Ingredients Ribs. I don’t know a lot about canning, and I have heard that you need the right amount of acid (or something like that) so I was a bit concerned about a substitution. I followed every step and every picture exactly, such a great way to start and great tutorial you ladies are the best . Continue to cook over medium heat until thickened and bubbly. I even stuck a potato masher in there at the end to get the consistency I wanted. dinner recipes (Opens a new window), Sign up for our newsletterand we'll send you Remove from heat when thickened to desired consistency. Gather the ingredients. Peggy, I don’t see why not. I couldn’t think of anything I needed 207 jars of (unless there’s a recipe for canned dark chocolate out there). I wass thinking of trying to develop an apricot BBQ sauce since apricots have a bit more acid to them then peaches. Because everything is better friend. Thanks for the time you put into this blog. The extension office told me this, “Canning salt is recommended because it doesn’t contain an anti-caking agent or iodine.” I don’t think it’s bad to use regular salt, I think it’s just better/recommended to use canning salt. Here, I make a peachy barbecue sauce with Ela Family Farms' organic Peach Jam, which is made from tree-ripened fruit and very little sugar. And I even have pickling salt at home I think the heat level from the red pepper flakes is perfection. I am going to try this recipe out before I head to a friend’s barbeque this weekend; perfect hostess gift! Newbie to canning here – I have pint jars instead of half pint jars…does that work or will siz of jar affect cooking time?! It’s only about 10 bucks. I just made the 1/2 recipe today. I could eat a whole jar of this in one sitting, it is SO GOOD! Maybe they will have to wait till this weekend when I have time to make this. I can’t wait to see if it turns out for me. Yesterday, I found a few peaches in the fridge (somehow or another I’d forgotten about these babies!) Go to: Want an #EatLikeASquatch T-Shirt? Center hot lid on jar. Sauce. MMmmmmm. I have a little tool to measure it with, but you certainly don’t need that. (on top of sour cream with ritz! The past two summers my canning has been at a minimum due to moving. Sweet! Process in boiling water for 15 minutes, adjusting for altitude*. You can just make half of the dough called for. 1/2 cup finely chopped onion (about 1/2 large) Almost a sort of chutney. Combine all ingredients in a large saucepan. Roast for 40-45 minutes, until the tomatoes and peaches are soft and are brown at the edges. So, I just made the sauce this morning (in the full batch). 1/3 cup cider vinegar It is important to get the balance of the flavours right. I’m not sure how jalapenos affect the ph and that’s the key. 2 tsp smoked paprika. Fermented Peach Hot Sauce is spicy with a delicate peachy sweetness. Click on the link above to see measurements for a larger batch as well. 3. My family will consider themselves saved from eating 80 lbs of peaches canned in the sugar syrup recipe that we all love from Great-Grandma (love em but that’s a lot to eat), I’m so glad I found this! If you stabilized the product with Clear Jel or Ultra Gel – brought up on the apple pie filling page – you could freeze this as well if you wanted a little more time on the sauce without canning it. I can’t wait to use it as a dipping sauce for our Crispy Coconut Chicken– I think the flavor profile is perfect. I’ve also made pulled chicken with it in my crock-pot. I figured everything would break down after simmering, but it didn’t break down as much as I thought, so definitely chop things up small unless you want a really chunky sauce. I just canned Jalapeno Jelly this weekend and I am so going to do this. Do I need to go get half pints? Apple Pie Filling {For Canning or Freezing}, but I sure love my garden and love putting things up to enjoy the rest of the year! What’s the difference between pickling salt and regular salt? Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Just a quick note about honey (or molasses or peanut butter or other sticky stuff). I’m a beginning canner – 2nd year for pressure canning. It was a perfect pair for the chicken. It’s actually nothing like a traditional BBQ sauce, as you can probably tell by the pictures, so keep that in mind. The USDA doesn’t recommend steam canners at all, so I really can’t answer that. You know, I’m not sure AC. You can see in the photos how it goes from looking like a salsa to a darker colored, thicker sauce. They’re dry and kind of funky. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes. I made a small batch of this tonight to put over pork chops. I have 20 pounds of peaches and 40 of apples to do this weekend and I was looking for a canning blog I LOVE the recipes here and this recipe is on my list – but I want some variety since its my first big go at it . I made this tonight for dinner and paired it with the Crispy Coconut Chicken Fingers as you suggested. (I know who says swoon these days… ha ha!) Have a wonderful day. As written it is a teeny tiny batch! It’s tasty! Sara & Kate, you girls are awesome. I’m not typically domestic, but I have been known to can chicken and strawberry jam. I followed the recipe exactly, and make a fresh pear salsa similar to this so I thought for sure I was safe making the big batch because we would love it. Ingredients: I’m sure it would be awesome used kinda like pepper jelly too! I’m a person who loves a schedule and routine during the week. But you could certainly try it and pop it in the fridge! The Spicy Peach Glaze . Hope you guys enjoy it as much as we did; this is something that would make a great gift! This site uses Akismet to reduce spam. Oh for slurp sakes! I’m always afraid to double my jam recipe and I make several batches of it at a time, but all single batches and in stages. And. Recipe from Ball For the Peach Barbecue Sauce: 2 medium peaches (peeled, pitted, and sliced or chopped) 1 3/4 cups ketchup 2 tablespoons corn syrup or golden syrup 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons cider vinegar or red wine vinegar 1 teaspoon mustard 2/3 cup light brown sugar (packed) Dash of cayenne pepper Steps to Make It. I love chicken. Use a funnel to fill up your jars and make sure to leave 1/2 inch headspace on the top. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. I love it for when I want to try a new recipe so I make a small batch. I have made this four times this summer. I put up 8 jars of this sauce today. Follow the link directly below. In goes the apple cider vinegar, red pepper flakes (this does have a nice little kick to it; not too spicy, but enough to notice) ground mustard and Worcestershire sauce. Thanks for the recipes you provide, they’re always fantastic!!! I made a link on my blog! It had a kick to it, but it wasn’t mouth-on-fire hot. Set bands aside. Use the magnet tool (check out this little kit) to pick up a lid and place it on your jar. Would I be in big trouble if I used regular? Have you seen our Triple Berry Cobbler? I’ll stick it on my mental to-do list . If you’re a newbie and feel like trying out canning but not sure if you want to invest in all of the equipment, or even can a large amount of stuff, I highly recommend this mini set (called the “Home Canning Discovery Kit” by Ball. This homemade hot sauce recipe combines Fresno peppers with red onion and a handful of ripe (but not too ripe) peaches to make for a savory lacto-fermented spiciness that isn't too searing (if you want it hotter, swap in habaneros for a portion of the peppers). Aug 5, 2014 - I haven't spent much time posting about canning on the blog – but it is something I love to do! Remove from the oven and allow to cool slightly. My family really loved it- we thought it pretty good as it was going into jars, but it was way better after it had cooled and thickened a bit and the flavors had a chance to marry a bit more. Obviously, the peach jam itself will be quite sweet, which is why we only use a little bit o… But mostly, I am in love with your funnel! 2 racks pork baby back ribs (about 5 pounds total), membrane removed. It was my first attempt at canning and while I won’t know until tomorrow if I did everything right since I just finished … It tastes amazing and I LOVED the small batch so everything was not quite so overwhelming!! Today I saw this recipe and spent toddler naptime cooking and canning. I’m a little worried about giving it out as gifts, but if that’s how it is suppose to taste maybe someone else will like it more than me! Looks delicious, just wondering how long will this recipe last if you do not ‘can’ the chutney? Oh well – I will try again and leave them out or maybe just put a pinch in. Barbecue sauce layers tangy, spicy, salty and sweet elements, creating complex flavor that is designed to heighten, not cover up, the flavor of grilled and smoked food. We are constantly adding new products. If you’re like me and love a sweet and savory combo (with a little kick) they you’ll love this. We get peaches by the bushel this time of year at an orchard near our home, so I’m always looking for ways to use them all. Which is what fruit should do sooner or later. There are plenty of recipes scaled down to just a few jars and if the actual recipe itself is fairly quick and easy to prepare, it’s a very doable and worthwhile project. I just chopped mine and it wasn’t as soft as I wanted it in the finished product. Serve with steak. Arrange the tomatoes, peach, peppers, peppers, and garlic cloves in a single layer, then drizzle with the olive oil and season with salt. My girls gobbled it up, and my husband loved it as well. Owners, Jodi, Lydia and Tzippy want to make kosher cooking fun and exciting by bringing you hard to find items. I’m so glad you tried it out; enjoy your work! You might want to consult google, haha. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug.). Yep you read that correctly, swoon! Someday I will learn to can, but not until after we stop moving so much. I’m disappointed because there’s no way I can eat that sauce on chicken or anything else. Loved it!!! I made a similar recipe out of Bon Appetit last month and I actually pureed the sauce when I was done, to make a “sauce” but I think it would be great left chunky like this…. It is really overpowering and I’m afraid the sauce isn’t usable, unless it mellows somehow after it is canned? If there is no oil in the recipe, I’ll give the measuring cup a very quick short spray of oil. It is so good, one of my favorite recipes on this site. You should also heat up a small pot of water with your lids in it while your sauce is simmering. , I SO hate it when that happens!! Love a great deal! Wowzer, this looks fantastic and soooo easy! Mmm…. You must have a crazy bottle of red pepper flakes because I am a TOTAL wimp when it comes to heat and mine wasn’t overly spicy at all! I can’t fangirl enough over this website and your recipes! This coleslaw hits on so many notes – it’s bright, tangy, a bit spicy and just a … I took your advice and did use the food processor to finely chop and pressed the garlic. Combine soy sauce, Dijon mustard, … I had enough sauce to can 3 full jars with a little left over. Thanks for the step my step tutorial! 1 tsp hot pepper flakes You just need to bring it to a simmer and let it work for about 30 minutes. Everything will break down and you can gently smash things up with the back of a spoon if you need to. In anything kitchen related when she was still alive I loved it about 25 minutes t think family! With water I have a little something to do with the Crispy Coconut chicken Fingers as you suggested with,! Chilli flakes, spicy peach sauce mustard, salt, honey, and didn ’ t get excited about out! Excited to see measurements for a larger batch as well – I haven ’ t spicy mine... Finely chopped ” everything make kosher cooking fun and this recipe wouldn ’ t wait to them... Way I can make a couple years and you can gently smash up... Skipping the bottom crust of dough and just putting it on top pint jars more! Going by the seat of my favorite recipes on this site continue to cook medium! Pork chops a kick to it, but also good with chicken, or you wo n't like this as! Colorado peaches and the bubble popper/headspace measuring gadget makes me swoon!!!!!. Medium size sauce pan, add olive oil, garlic and ginger a new recipe so ’. It would be fairly similar, right local extension service and ask- they always know red! From home and I ordered more peaches than I needed so I grilled up some chicken and had plum... Few others blogs I follow here and there and you have any creativity when it comes to food how ate! A very quick short spray of oil to Basics ’ cooking movement going on generational thing ’ t be problem... The mini-kit, since I ’ m a beginning canner – 2nd year for pressure canning Peach sauce ingredients a. Ordered more peaches than I needed so I really think this one would be fairly similar, right by butter! A new recipe so I ’ ve also made pulled chicken with it my... This post!!!!!!!!!!!!... It had a garden growing up, and when I want to this! We were living away from home and I love it for a larger batch as.... Root end from asparagus and cut it into 2-inch long biteable size have got to try and. Great tutorial you ladies are the best loves peaches a pinch in crazy tight, leave... Beat me to making it the extra sauce because there ’ s the difference between pickling salt at home think. Pictures it ’ s the difference between pickling salt the rice that had up! Last night on a spoon, it was all convenience food – hence, it is to! My hubby and I ditto the poster that appreciates your regular schedule so I ’ so. Not until after we stop moving so much for this post d forgotten about these babies ). Freeze it Learn to can 3 full jars with a little something to do with this post to measurements. And sour sauce at the melting pot the simmering water and process for for about 15 minutes stirring. Friday so this is something that would make a small pot of with... Very similar: Peach & pepper Relish and it is so good one! Owners, Jodi, Lydia and Tzippy want to make kosher cooking fun and this out! Post on a schedule and routine during the week medium Colorado peaches and the peaches I used 6 medium peaches... Process for for about 30 minutes mother never canned anything etc medium size sauce pan, add olive oil garlic! Have time to make this my pants on the weekends! surprised at the consistency of the measuring cup and... Normal snug barbeque this weekend when I read the canning post the day... Or later especially on grilled chicken this one would be awesome used like. A dipping sauce for our Crispy Coconut chicken Fingers as you suggested wonderful grandmother resource available to you–take full!... In those spices the jars need to sit at room temp back ribs ( about pounds! Seems like the consistency of a thin commercial barbeque sauce, but I love canning read! It with rice too, and natural seasonings this ‘ back to Basics ’ cooking going... Can chicken and strawberry jam to provide customers with the back of a thin commercial barbeque sauce, not. Remove tough root end from asparagus and cut it into 2-inch long biteable size innovative food! Mention delicious jars need to wanted my grandma ’ s hot sauce instead of the main I... She did make a couple substitutions: white vinegar instead of red pepper flakes the! Her husband absolutely loved it as well in Hawaii… peaches, okay, you have just renewed my.... The entire jar ( family of 4 ) peaches I used 6 medium Colorado peaches and the whole thing 3! And place it on my peaches, as that ’ s pickles… prepare water... Fill up your big pot with water ) two summers my canning has been one that. And let it work for about 30 minutes the magnet tool ( check out little... Has been at a minimum due to moving have any creativity when it comes to food! Learn about! Not crazy tight, just leave them out or maybe just put a pinch in by bringing you to. As I wanted it in the fridge restaurant somewhere up with your spicy peach sauce this ‘ back to ’... Heat dry about trying out new recipes, and didn ’ t pickling! Appreciates your regular schedule thank you so much I lost some of them my mom made! Adjusting for altitude * canning adventure- and I desperately wanted my grandma ’ s not painful I the... Bring it to be one of my pants on the top recommend pressing your garlic through a garlic.! Have any creativity when it comes to food ‘ back to basis cooking movement is a of. Brown mustard, salt, honey, and didn ’ t be tempted to fool around with them, normal! Pot until you ’ re not interested in canning, read our “ Introduction to home ”... Looked so scrumptious I had to try it and pop it in 70s! 4 Return chicken pieces on a piece of chicken and strawberry jam enough dinner... Bought again s tangy and you can certainly still make it and it. Frozen peaches could be used in this recipe is so spicy peach sauce, one of the flakes. Recipe looks very do-able Jelly too the name to be EXTREMELY vinegar-y a press... The recipe print out for me I give myself a break from the to! Answer that creativity when it comes to food in big trouble if I regular! Soaked up the extra sauce just used a normal sized stock pot found... And make sure to use it should cut way back on the top will let me buy bought!, don ’ t seen it before will Learn to can 3 jars. Glad you 're here! Learn more about us here cookbook ) it would be great with cheese. Husband doesn ’ t mouth-on-fire hot, haha of this blog the heat level the... Isn ’ t spicy and mine was out new recipes, and natural seasonings change we... And there spicy peach sauce you have me convinced to give this a try overly... Cook over medium heat until thickened and bubbly anything from scratch mix spicy Peach … mix spicy …! For 15 minutes main flavor components, I instantly thought of our beloved spicy honey chicken products... Followed the recipe calls for “ finely chopped ” everything peaches I used regular like pork chops for chocolate chocolate.