Sing to the tune of Grease

I solve my problems and I see the light

I got a lovin’ thing, I gotta can it right

There ain’t no danger I can’t go too far

I start believing now and get ready the Bell Jar

Peach is the word


I think their ripening is just going insane

Why don’t they understand, it’s just a crying shame

Their skin is tender and I’ll have to start to peel.

I must can them right now, this’ll make a great meal.

Peach is the word


(Peach is the word, is the word that you heard)

It’s real smooth , it’s got a gleening

Peach is the fruit, from the place, near the ocean

Peach has me in the kitchen squealing


It’ll take the pressure or I’ll throw it away

Should have eaten those peaches before yesterday

There is a chance that I can make it into a sauce

I’ll start believing now that I can prevent food loss.

Peach is the word


This is a life of food fusion

Wrapped up in spice

Canning is the solution

What  am I doing here?


So my friends brought me an awesome basket of peaches from South Carolina when they went on a recent vacation. I subtley hinted to them that I wanted some peaches by saying “Bring me peaches, please.” (Okay, not very subtle but I didn’t want them to misunderstand me.)

They were phenomenal but the only problem is that they ripened really fast!!! So this last week I went on a canning bender and was able to can some of the peaches. But I didn’t want to just can them….I wanted them to be in creative recipes.

I made some peach salsa, the peach saffron jam from the book Preservation Ktichen and then I made this barbeque sauce from the Ball Website.

Holy Cow!!! It was great!!!! I made it almost exactly like the recipe said BUT I changed a few minor things. (You don’t want to change the major ingredients in a tested canning recipe because of stability issues and pH etc.)

It was a refreshing change to the tomato-y sauce that we usually slather on summer grilled dishes.  (Now I’m thinking I need write a recipe to the tune of Summer Lovin’)

For those of you who don’t can, I’m sure you could make this as a fridge sauce but you would need to use it within the week…or give it your neighbors.IMG_6509


Makes about 8 (8 oz) half pints


6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)

1 cup finely chopped seeded red bell pepper (about 1 large)

1 cup finely chopped onion (about 1 large)

3 Tbsp finely chopped garlic (about 14 cloves) I used only 4 cloves of garlic.

1-1/4 cups honey

3/4 cup cider vinegar

1 Tbsp Worcestershire sauce

2 tsp hot pepper flakes

2 tsp dry mustard (I used Coleman mustard because it is zingy without being hot.)

2 tsp salt

8 (8 oz) half pint glass preserving jars with lids and bands


  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
  3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. (I had a couple bubble out so make sure you leave the required headroom.)
  4. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Now I must go watch the movie Grease and sing at the top of my lungs!