Canning Week: Small Batch Peach Barbecue Sauce

Written by Marisa of Food in Jars.

I grew up in a household that was entirely divided on the issue of barbecue sauce. My father was a devotee, who regularly worshiped at the altar of sauced ribs and slathered pulled pork. When there’s nothing else in the house to snack on, he’ll make cheesy toast, dressed with lashings of sweet, hot, tangy sauce.

My mother lives in direct opposition to my dad. She can’t bear even the faintest whiff of barbecue sauce and refuses to share a dining table with anyone who is partaking. I credit this dislike to the fact that she grew up in a Jewish neighborhood of suburban Philadelphia, where barbecue meant pork. Though hers was a secular household, they held onto the practice of avoiding anything from the pig.

I find myself somewhere in between my parents’ sauce extremes. I don’t love it with the same fervor as my dad, but I can see its virtues, particularly when painted onto a chicken leg that’s been slowly cooked on a charcoal-burning Weber.

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