Such a gorgeous sauce. Thank you for sharing. I would love that BBQ sauce on shrimp or even tuna steaks. I live in New Mexico, so I think I would add a little green chili. A reminder about altitude is always helpful (I live at 7,000 feet).
We are 1995 feet and yes I appreciate the information. A lot of recipes don't share that. Nice BBQ and it's going to be a Christmas gift in a basket of your recipes. Thanks again for sharing!
I just made this and I'm having it on a small pork chop and a chicken thigh. It's really delicious! I did get 8 half-pints from the recipe. I actually pureed the ingredients in my food processor and then simmered it. Then I used my immersion blender while it was still in the pan. It came out really smooth. Great recipe, thanks! Going to try it on shrimp next.
Such a great recipe, Carol! I am moving away from pork and beef, but this will be great, as you suggested, with shrimp in an Asian style. By the way, your comments with adjustments for altitude (I live at 7000 feet) are quite welcome!
I saw that recipe and was wondering about it. Thanks for the video. I was thinking maybe even using it on fried shrimp. Came out really pretty definitely going to try it out.
jimmy solomon it would be great on shrimp or any fish. It was wonderful on pork chops and chicken. I even used it in my pepper steak and it was delicious 😋
I love your videos. I have a ball canning book and have been canning for a year but this will be my first time doing this sauce after doing 30 jars of peach salsa two weeks ago. It’s easy to reap the book but I love your extra tips and suggestions!
I tried the bar b que sauce today and I love it..I used balsamic vinegar and I blended in my blender which made it thicker..i got my 8 half pints..thank you for sharing.
I love peachy pork chops in the crockpot but this is going to be a game changer for the grill. I’m going to use the white balsamic vinegar. I love peach season. Keep up the great videos.
Thank you for the wonderful videos. I really appreciate listing the elevations and times. I am new to canning. I relocated from the coast to 4 thousand feet elevation and have had learning curve. Thank you so much. Keep videos coming.
So glad to see you reviewed this recipe! It is in my 2006 edition 'Complete Book of Home Preserving' from Ball and I made it last summer. Before canning, I was amazed at how delicious it was. (I blitzed it smooth in my Vitamix too and maybe that was part of the problem.) After it sat all winter and spring and trying it this summer it had mellowed so much that I was very disappointed. It tasted pretty much like a cheap Kraft sauce. :( Wish I had thought to try a different vinegar and a better quality honey...that would have helped! You were very intuitive to make those swaps. Hubby really isn't a fan of the recipe as written so I don't think I'll try it again and risk wasting delicious White Balsamic Vinegar. But thanks to this video I will definitely try that swap in a future canning recipe and bless you for a better outcome. Thank you so much! Edit: I think you do an awesome job of explaining the canning process and prompting us to check for the processing times for our own altitudes.
Molly Smith well that would be disappointing for sure. But I can see where every ingredient plays a role in the final flavor, including the quality of the peaches. White balsamic is amazing with peaches and the wildflower honey has a lot of flavor. Hoping those will make a difference for the long term. Thank you for your feedback and for watching 😉. 💕
I put up a couple bushels of corn last week and had just watched your video on canning corn stock so I canned 9 jars. I opened a jar today and I was disappointed in the flavor. I’m sure it was in the seasonings I used. My daughter loved it so it’s probably just my taster😁 I love your videos. Especially the canning videos. Can’t wait to can your enchilada sauce. ❤️
The preachers wife I’m sorry you were disappointed in the flavor. But yes try different seasonings and maybe even cook longer, if you didn’t add salt that can make a difference also. Thank you for the compliment and for watching 😊💕
I made this without the mustard and am running to Costco for more peaches. I'm addicted. I wonder if Plums would work instead of Peaches cuz I have those.
Made this yesterday! Only had 5 cups of peaches left to use but it still tastes great. I’m thinking about browning some ground pork and charring some fresh green beans out of the garden then adding this sauce with some soy sauce too, served with rice.
I looked through the comments, but could not find one that asked my question, so, can I use frozen peaches, if it is not peach season? Loved the video, suzie
I think that by using the immersion blender you would naturally get a lower amount of jars because you don’t have those bigger chunks taking up space in the jars.
Can you steam can this sauce. I believe in the video you water bath canned it. All the other videos ive watced you either pressure can or steam can, why water bath this time?
Can you can this in pints? I know that the time would be different. I'm thinking ahead to Christmas for hornet gift baskets for the avid 'grillers' in my life.
@@carol-thriftychichousewife6231 I only ended up with 4 that can go in the canner and 1 that was almost full that I will stick in the fridge. Does that sound right?
I am sooo sorry for this off topic, and Noob question. I have looked for an answer, but been unable to find any. I have been watching your canning videos, including the ones on can (jar) prep, etc. I understand the ring removal and seal testing after canning is completed, but ....(cringe! I feel soooo silly asking) how are the seals broken safely when using the contents? Are they prized off with a knife/tool.... stabbed with a small hammer and nail? Screwdriver or drill? Do they just pop off? (seems unlikely as they can be lifted up by these lids!!) Sheesh I feel a pleb asking, but I actually just dont know! =) Enjoying your videos immensely btw. I live in England, so there are bits I dont have directly to hand.... like a big canning pressure pot! Hehe, I do actually have a large pressure cooker, but I guess its not feasible to even consider using it to just try 1 can or 2, and using the food immediately... just to see if its something we could incorporate into our lives before spending loads on having equipment shipped in!? I assume it is no good, and in fact probably dangerous... but thought I'd ask as an aside seeing as I am here! Take care, have fun and keep uploading! =)
Mandie Anderton hi and welcome! That’s so cool you’re from England. I sometimes forget how far reaching UA-cam is. :) First of all, there is no silly question so please never hesitate to ask. I just use a pop bottle opener to pop the seal on my jars. You don’t want to use anything that would chip your rim of the glass jars. :) Secondly, you can NOT use a pressure cooker for canning. You must use a pressure canner. That being said, my pressure CANNER is also a pressure cooker (I know that seems confusing lol). So save your money and invest in a quality pressure canner as it will last a lifetime. I use an All American Canner and I love it! It was expensive but well worth the investment. They come in several sizes depending on your needs. And just know canning is addictive ;). Thank you for trusting me with your questions and feel free to ask away. Thanks for watching 💕Carol
Viki Victoria Ball doesn’t say but I don’t see why you couldn’t but I would use less. I don’t think honey is as sweet as sugar. I think honey also adds to the texture in my opinion. 😊
robin cook honestly, I could get blamed either way. I was hoping to give more clarity so someone in a high altitude doesn’t follow instructions for my altitude. Guess I should put more thought into it to cover myself. I have a lot a new canners that are following my channel and I don’t want them to make a mistake. Thank you for your perspective 😊
Thnx! Try with steak/burger...balsamic vinegar onions and slice of camabert cheese
I can't wait to try it.
Such a gorgeous sauce. Thank you for sharing. I would love that BBQ sauce on shrimp or even tuna steaks. I live in New Mexico, so I think I would add a little green chili. A reminder about altitude is always helpful (I live at 7,000 feet).
We are 1995 feet and yes I appreciate the information. A lot of recipes don't share that. Nice BBQ and it's going to be a Christmas gift in a basket of your recipes. Thanks again for sharing!
I need to try this next yr when peaches r in season. It looks delish. Thank you for sharing
Love that popping sound 🤗🤗
Thank you.
Thanks for the time table and the recipe!
I just made this and I'm having it on a small pork chop and a chicken thigh. It's really delicious! I did get 8 half-pints from the recipe. I actually pureed the ingredients in my food processor and then simmered it. Then I used my immersion blender while it was still in the pan. It came out really smooth. Great recipe, thanks! Going to try it on shrimp next.
Thanks I'm definitely going to try it sounds delicious
Such a great recipe, Carol! I am moving away from pork and beef, but this will be great, as you suggested, with shrimp in an Asian style. By the way, your comments with adjustments for altitude (I live at 7000 feet) are quite welcome!
This looks amazing! I am going to try it on cedar plank salmon this weekend!
I saw that recipe and was wondering about it. Thanks for the video. I was thinking maybe even using it on fried shrimp. Came out really pretty definitely going to try it out.
jimmy solomon it would be great on shrimp or any fish. It was wonderful on pork chops and chicken. I even used it in my pepper steak and it was delicious 😋
I love your videos. I have a ball canning book and have been canning for a year but this will be my first time doing this sauce after doing 30 jars of peach salsa two weeks ago. It’s easy to reap the book but I love your extra tips and suggestions!
I tried the bar b que sauce today and I love it..I used balsamic vinegar and I blended in my blender which made it thicker..i got my 8 half pints..thank you for sharing.
I love peachy pork chops in the crockpot but this is going to be a game changer for the grill. I’m going to use the white balsamic vinegar. I love peach season. Keep up the great videos.
Thank you for the wonderful videos. I really appreciate listing the elevations and times. I am new to canning. I relocated from the coast to 4 thousand feet elevation and have had learning curve. Thank you so much. Keep videos coming.
Joyce Dollar thank you for your feedback. It helps me create better content 😊
I have got to try this. I have been using Captain Rodney's Peach Boucan Sauce .
So glad i found your channel, looks delicious thank you for sharing.
thanks for watching! ~Carol
I’ve never never heard of this, Wowww cool though might think about... better safe than sorry for sure 👍❤️
Looks amazing and will definitely have to try it out! Peaches are on sale at my Fred Meyers!
New subbie, I vote for yes on including info for higher altitudes. Lots of canning enthusiasts in the intermountain west. :D Love your channel!
Thanks for watching! :)
So glad to see you reviewed this recipe! It is in my 2006 edition 'Complete Book of Home Preserving' from Ball and I made it last summer. Before canning, I was amazed at how delicious it was. (I blitzed it smooth in my Vitamix too and maybe that was part of the problem.) After it sat all winter and spring and trying it this summer it had mellowed so much that I was very disappointed. It tasted pretty much like a cheap Kraft sauce. :( Wish I had thought to try a different vinegar and a better quality honey...that would have helped! You were very intuitive to make those swaps. Hubby really isn't a fan of the recipe as written so I don't think I'll try it again and risk wasting delicious White Balsamic Vinegar. But thanks to this video I will definitely try that swap in a future canning recipe and bless you for a better outcome. Thank you so much! Edit: I think you do an awesome job of explaining the canning process and prompting us to check for the processing times for our own altitudes.
Molly Smith well that would be disappointing for sure. But I can see where every ingredient plays a role in the final flavor, including the quality of the peaches. White balsamic is amazing with peaches and the wildflower honey has a lot of flavor. Hoping those will make a difference for the long term. Thank you for your feedback and for watching 😉. 💕
I put up a couple bushels of corn last week and had just watched your video on canning corn stock so I canned 9 jars. I opened a jar today and I was disappointed in the flavor. I’m sure it was in the seasonings I used. My daughter loved it so it’s probably just my taster😁
I love your videos. Especially the canning videos. Can’t wait to can your enchilada sauce. ❤️
The preachers wife I’m sorry you were disappointed in the flavor. But yes try different seasonings and maybe even cook longer, if you didn’t add salt that can make a difference also. Thank you for the compliment and for watching 😊💕
I made this without the mustard and am running to Costco for more peaches. I'm addicted. I wonder if Plums would work instead of Peaches cuz I have those.
Made this yesterday! Only had 5 cups of peaches left to use but it still tastes great. I’m thinking about browning some ground pork and charring some fresh green beans out of the garden then adding this sauce with some soy sauce too, served with rice.
Yum!
Baaaa haaa haaaa haaaa, I read the recipe and as it gets to the end of the video you mentioned canning in pints. Still would like to know about that 😊
Please find d out about pints, ty
I just received a bunch of plums from a co worker. Think I'll adapt this fruit to this sauce
Would you recommend a hot pepper instead of bell pepper or a mix to make 1 c. I have a ton of hot peppers.
Peppers are safely switched out in equal amounts
I looked through the comments, but could not find one that asked my question, so, can I use frozen peaches, if it is not peach season? Loved the video, suzie
Yes
can i use store bought jar garlic and peaches out of the freezer section?
Yes
Can I use previously canned peaches to make the zesty Peach BBQ Sauce? I have some that are starting to lose their color that I want to use up.
Yes that would be fine in this case
just saw your video on Zest Peach BBQ Sauce and i miss peach season so my qus. is can i use frozen peach?
veronica logan yes! 😊
I think that by using the immersion blender you would naturally get a lower amount of jars because you don’t have those bigger chunks taking up space in the jars.
Liz Currier you’re probably correct on this. Ball doesn’t state if the amount is before or after blending 😊
In place of fresh peaches, could
you use drained commercially canned peaches for this recipe?
Yes
Can you steam can this sauce. I believe in the video you water bath canned it. All the other videos ive watced you either pressure can or steam can, why water bath this time?
Anything you water bath can can also be steamed canned. Low acid foods must be pressure canned.
Is it ok to double recipe? Or do I need to do single batches?
Cathy Brown you can double as long as you double all ingredients 😊
I thi K adding other altitude times great for new canners. I, am a seasoned CA ner and know what to do.
Patty thank you for your feedback. 😍
Could you substitute orange, yellow or green bell peppers or a combination of bell peppers?
Dana Bower yes, just don’t modify the amount 😊
Thrifty Chic Housewife Thank you!!
Can you can this in pints? I know that the time would be different. I'm thinking ahead to Christmas for hornet gift baskets for the avid 'grillers' in my life.
I don't have dry mustard can I leave it out or can I use something different?
Maree Bone you can omit it 😊
@@carol-thriftychichousewife6231 thank you so much for your fast reply!!
@@carol-thriftychichousewife6231 I only ended up with 4 that can go in the canner and 1 that was almost full that I will stick in the fridge. Does that sound right?
Maree Bone yes! Just about right 😊
I am sooo sorry for this off topic, and Noob question.
I have looked for an answer, but been unable to find any.
I have been watching your canning videos, including the ones on can (jar) prep, etc. I understand the ring removal and seal testing after canning is completed, but ....(cringe! I feel soooo silly asking) how are the seals broken safely when using the contents? Are they prized off with a knife/tool.... stabbed with a small hammer and nail? Screwdriver or drill? Do they just pop off? (seems unlikely as they can be lifted up by these lids!!) Sheesh I feel a pleb asking, but I actually just dont know! =)
Enjoying your videos immensely btw.
I live in England, so there are bits I dont have directly to hand.... like a big canning pressure pot! Hehe, I do actually have a large pressure cooker, but I guess its not feasible to even consider using it to just try 1 can or 2, and using the food immediately... just to see if its something we could incorporate into our lives before spending loads on having equipment shipped in!? I assume it is no good, and in fact probably dangerous... but thought I'd ask as an aside seeing as I am here!
Take care, have fun and keep uploading! =)
Mandie Anderton hi and welcome! That’s so cool you’re from England. I sometimes forget how far reaching UA-cam is. :)
First of all, there is no silly question so please never hesitate to ask. I just use a pop bottle opener to pop the seal on my jars. You don’t want to use anything that would chip your rim of the glass jars. :)
Secondly, you can NOT use a pressure cooker for canning. You must use a pressure canner. That being said, my pressure CANNER is also a pressure cooker (I know that seems confusing lol). So save your money and invest in a quality pressure canner as it will last a lifetime. I use an All American Canner and I love it! It was expensive but well worth the investment. They come in several sizes depending on your needs. And just know canning is addictive ;).
Thank you for trusting me with your questions and feel free to ask away.
Thanks for watching 💕Carol
Mandie Anderton something like this. www.walmart.com/ip/Mainstays-Stainless-Steel-Magnetic-Can-Punch-Bottle-Opener/176152776
Can you use sugar instead of honey?
Viki Victoria Ball doesn’t say but I don’t see why you couldn’t but I would use less. I don’t think honey is as sweet as sugar. I think honey also adds to the texture in my opinion. 😊
Thrifty Chic Housewife thanks!
I looked for your FB page "Thrifty Chick Housewife" but nothing comes up on FB, Are you under a different name? Thanks!!
M M you can find me under Thrifty Chic Housewife... no k 😉
Y as
I would not put any other times or adjustments for others. If for some reason it didn't go well for them they would blame you.
robin cook honestly, I could get blamed either way. I was hoping to give more clarity so someone in a high altitude doesn’t follow instructions for my altitude. Guess I should put more thought into it to cover myself. I have a lot a new canners that are following my channel and I don’t want them to make a mistake. Thank you for your perspective 😊