Have you ever overdone it on a good thing? For my sister it was cotton candy ice cream. My mother it was dish-wear. For a friend it was wall paper… it looked good in the store.
BBQ sauce and I have an assorted past. One summer I got it in my head I was going to make BBQ sauce. The recipe I used was simple and great, best of all tasted Fantastic – only problem it made like 15 jars. Even in my wildest grilling dreams I could not eat 15 jars of BBQ sauce. I was giving sauce away to neighbours, relatives and even people at church.
You really can have too much of a Good thing. I learned a valuable lesson in canning experimentation – what is the point of canning a bushel something you only eat sometimes. When being brave and stepping out in canning – testing new recipes – opt for small batch recipes.
I decided for forgo bbq sauce for a long while after that. I didn’t know if you could half that recipe safely and found no small batch recipes to my tastes.
That was until I found Marissa’s from Food in Jars guest post recipe over at Simple Bites. It makes a grand total of 2 cups of sauce (1 pint) and when packaged into those cute jars easy to use up and not have excess sitting in the back of the fridge.
I could use up 2 cups of sauce in a season, I thought to myself. I glanced at the ingredients 8 peaches. It was market day – fresh peaches would be in at the stall. That was the clincher. A few hours later I was in my kitchen over a hot stove the smell of spicy peaches filling the air.
Spicy Peach BBQ Sauce – Small Batch
Found On : Simple Bites- by Marissa
- 2 pounds yellow peaches approximately 7-8 peaches
- 3/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup minced onion
- 1 clove garlic crushed
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed Aleppo pepper ( or Red pepper flakes)
- Cut and blanch peaches . Remove stones and peels.
- Combine all ingredients in a wide pot with a tight-fitting lid and stir to combine. Place lidded pot on the stove over medium-high heat and cook for approximately 10 minutes, until the peaches and onions have softened.
- Using a potato masher, break down the peach pieces. Continue to cook, with the lid off, until the mixture has reduced by approximately half.
- Remove pot from heat. Using an immersion blender, puree the mixture until smooth (you may have to tip the pan a little in order to do this without splashing). If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.
- If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.
- When it’s finished, divide the sauce between two half pint jars. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.
- Sealed jars can be stored in your pantry for up to one year. Unsealed jars should be refrigerated and used promptly.