peach-bourbon-BBQ-sauce

Peach Bourbon BBQ Sauce

This Peach Bourbon BBQ Sauce is spicy, tangy and perfect for pulled pork, rib sauce, chicken sauce – you name it.

I was so excited about my Pork with Peach Grilling Sauce I was inspired to find a preserved peach BBQ sauce.  I found the original  recipe on Williams Sonoma site.

I would say it took me about 2 hours from start to finish, including the 15 minute water bath.

Equipment

A word on the equipment you will need.

Non-reactive pans and bowls.  Glass and stainless steel are your friends here as well as tin-lined copper and non-stick coated pans.  Reactive pans are unlined copper and cast iron.  Reactive pans can interact with the food to change the colour and the taste.

I use a roasting pan with a flat bottom to sterilize my jars.  You want to start with clean jars that have been washed in hot water and detergent and well rinsed.  Put about 3 inches of water in the bottom of the roasting pan.  I place the roasting pan over 2 burners on my stove. Invert the jars in the water. You can add the metal rings if you have room but the lids with the rubber seal should only be added for about 3 minutes before you use them.  As the water simmers the jars will suck it up inside them so you will need to tip them a bit to release it so the pan doesn’t go dry.  Some say there is no need to sterilize jars if you are going to process them in a water bath but I always do anyway.

I use a long metal tong to pick up the hot jars, lids etc.  You can buy special canning tongs that are meant to catch the lid of the jars.  Mine are general tongs that have a nice curved end that is thin enough that the jar ring catches on it.  I keep lots of clean  kitchen towels handy as well in case I need to support a hot jar.

You can buy canning Mason jars and lids in the grocery stores.  You should use new lids each time to ensure the seal is intact and they are not scratched etc.

For the boiling-water bath you can use any deep pot you have.  There should be room to put a wire rack or silicone mat on the bottom to protect the jars from the direct heat, and cover the jars with about 2 inches of water.  So a soup stock pot would work.

I use my pressure cooker on the steam setting for the water bath. I put a silicone hot pad on the bottom and then position my jars.  Then I add the jars and cover them with hot water.  I use the Steam setting and let it go for the 15 minutes recommended for this recipe.

Note: Electronic Pressure Cookers can be used successfully for a water bath in the canning process. What is not recommended is to use them for the ‘pressure canning’ process. Low acid foods like vegetables, meat and tomatoes require sustained heating at a very high level to kill off the bacteria responsible for potential botulism when preserving. The pressure cooker companies say you can use them for canning but the The National Center for Home Food Preservation (NCHFP), an offshoot of the United States Department of Agriculture (USDA), says they do not meet the requirements.  You can see their statement here.

Read more: No Pressure Canning in electric pressure & multi-cookers says NCHFP https://www.hippressurecooking.com/consumer-alert-no-pressure-canning-in-un-tested-multi-cookers/

Ingredients

You will want ripe fresh juicy peaches.  Because they will end up being puréed they don’t need to be perfect.  They can be on the smaller end of the spectrum, mildly misshapen.  Cut away any bruised flesh.

The recipe calls for 3 Tablespoons of chili powder which gives it the tang.  If you sample the sauce on its own it is tangy.  When you add it to a recipe such as this Pulled Pork recipe it softens it.  I add a fresh drizzle of the sauce when plating to preserve a bit of the tang.  If you are a heat lover you can experiment with more chili powder or even a touch of spicer chili powder such as ancho or  habanero or chipotle.  (Note I said a touch…check out this post to compare the heat of the various chile types.

easy-pulled-pork

Checking Your Seals

After you remove the jars from the water bath you will hear them ‘popping’ as they cool.  This is the  seal as the lid adheres and inverts.  If you press the lid there will be no give and it will be slightly concave.  If you are not sure you can remove the metal ring and gently try to adjust the lid.  If it has  sealed properly it will not budge.  A properly sealed jar will keep in a cool, dark place for up to a year. If you have a failed seal keep the jar in the fridge and use within 2 weeks.

 

 

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Course Condiments
Cuisine American
Prep Time 60 minutes
Cook Time 60 minutes
Servings
1 pint jars
Ingredients
Course Condiments
Cuisine American
Prep Time 60 minutes
Cook Time 60 minutes
Servings
1 pint jars
Ingredients
peach-bourbon-BBQ-sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large dutch oven full of water to a boil. Cut an X in the bottom of each peach and immerse in the boiling water. Allow about 3 minutes or so until the peel at the X score starts to pull away. This may vary with the ripeness of your peaches.
  2. Add the lemon juice to a large non-reactive bowl. Remove peaches from boiling water and peel and slice when cool enough to handle. Immerse the peach slice in the lemon juice as you go. Ensure peaches are coated with the lemon juice so they don't discolour.
  3. Heat the canola oil in a large non-reactive pan on the stove. Add the onion and cook over medium heat 10 minutes. Add the garlic and cook 1 minute more. Stir in the peaches, sugar, vinegar and bourbon. Bring to a boil, then reduce heat to medium. Allow mixture to simmer about 30 minutes. Remove from heat and let them cool a bit.
  4. While the peach mixture is simmering prepare 4 or 5 one pint canning jars by washing them and then inverting them in a pan of simmering water. I use a smooth bottomed roasting pan with about 3 inches of water in the bottom. Simmer the inverted jars for 12-15 minutes. Add the lids and jar rings during the last 3 minutes.
  5. Transfer peach mixture to blender and blend thoroughly. You will have to do this in batches. Pour peach blend into a clean non-reactive pan. When all peach mixture has been blended, add the Worcestershire sauce, ketchup, ginger, and chili powder. Bring to a boil, reduce heat and simmer 10 minutes.
  6. Add the salt and pepper and stir well.
  7. Ladle the sauce into the hot jars, leaving 1/4 inch of head space. Remove any air bubbles by stirring with a knife if necessary. Wipe the rims clean. Seal the lids on finger tight.
  8. Process the jars in a boiling water bath for 15 minutes. When done remove jars from bath with tongs and wipe dry. You should hear the lids pop when they seal as they cool. Sealed jars will keep in a cool, dark place for up to a year. Store any failed seal jars in the fridge and use within 2 weeks.
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