This is the first time I canned barbecue sauce. I had so many peaches from our tree that I am always looking for different ways to use peaches. It has a little kick to it but not too much which is good because most of my family do not like spicy.
Bourbon Peach Barbecue Sauce
- 8 cups of peeled sliced peaches 4lbs
- 1/4 cup fresh lemon juice
- 1/2 cup canola oil
- 1 large sweet onion such as Vidalia or Rio Sweet, coarsely chopped
- 2 Tablespoons minced garlic
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup cider vinegar
- 1/2 cup bourbon or water
- 1 cup Worcestershire sauce
- 1/4 cup tomato paste
- 1 tablespoon ground ginger
- 1 Tablespoon. chili powder
- Salt and pepper to taste
- Slice the peach halves.
- Pour the lemon juice into a large nonreactive bowl, add the peaches and stir 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.
- Using an immersion blender or a blender and puree until smooth.
- 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 1/4 inch of headspace.
- Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- To Process:
- Using an instant pot, place a penny at the bottom of the pot.
- Place trivet in the pot and add enough water to the top of the trivet and add a little vinegar.
- Process the jars in the instant pot for 15 minutes allow all the steam to release before removing jars.
- 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.