Best Drunken Peaches Canning Recipes

DRUNKEN PEACHES (CANNING)

Steps:

• Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
• Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
• Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
• Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
• Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.

CANNED DRUNKEN VANILLA BOURBON PEACHES RECIPE

Steps:

• Wash 6-pint canning jars (and the lids) in the dishwasher or with hot soapy water.
• Sterilize jars (and lids) by placing them in a deep pot or water bath canner of water. Bring to a boil and boil for 10 minutes. Leave jars in simmering water until ready to pack.
• Bring a large pot of water to a rolling boil.
• Fill a large bowl or sink basin with ice water and lemon juice (or Fruit Fresh).
• Working in batches of 5, carefully drop the peaches into the boiling water. Allow the peaches to blanch for one minute.
• Remove from the boiling water and quickly plunge the peaches into the ice water bath.
• Peel the peaches by rubbing gently with your fingers.
• Quarter and pit the skinned peaches. Slice each quarter into thirds lengthwise.
• In a large saucepan, stir together sugar, water, and vanilla extract. Bring the sugar mixture to a boil, stirring constantly until the sugar dissolves. Reduce heat to a simmer.
• Remove jars from simmering water.
• Place an orange slice in each jar.
• Tightly pack peaches into jar, leaving a 1 ½" headspace.
• Use a rubber spatula to remove air bubbles from the side of jar.
• Add 2 TBSP Bourbon to the top of each jar.
• Top with additional sugar syrup if needed to reach ½" headspace.
• Wipe rims, fit with lids and rings.
• Process jars in a water bath canner for 25 minutes.
• Remove from heat and allow them to sit for 5 additional minutes before removing from the canner.

CANNED PEACHES WITH BOURBON

Steps:

• Prepare large pot with boiling water.
• Make an x in each peach bottom.
• Boil peaches, in batches, for approximately 2 minutes.
• Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
• Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
• Place peeled/pitted peaches back into water/ice bath.
• Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
• Fill canning pot with water & put onto boil.
• Combine sugar with 6 cups water & heat. Allow to simmer.
• Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
• Pour 1/4 cup bourbon into jars.
• Fill the rest of the way with your syrup, leaving 1/2" of headspace.
• Clean jar rims with a damp cloth & place lids & rings on finger tight.
• Place jars into canning pot & bring water back to a boil.
• Boil for 25 minutes.
• Allow jars to set in canner once time is up to prevent siphoning.
• Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.

DRUNKEN PEACHES

Steps:

• Mix the sugar, cinnamon, and Chianti Classico in a carafe.
• Add the peaches, and chill for about half hour before serving.