Best Peach Fondue Canning Recipes

CANNING BOURBON PEACHES

Steps:

• Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
• In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
• Cut peach slices to 1/2-inch thick.
• Fill jars with the sliced peaches leaving a 1 inch headspace.
• Add enough simple syrup to cover the peaches.
• Next add 1 to 2 tablespoon of bourbon.
• Remove air bubbles using the air bubble remover
• Add additional syrup or bourbon if needed.
• Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
• Process jars in a steam canner or boiling water canner based on the time provided bleow.
• Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.

PEACH FONDUE--CANNING RECIPE

Steps:

• Prepare canner, lids and jars.
• In a large stainless steel saucepan combine peaches, lemon juice and sugar.
• Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down.
• Stir in pectin.
• Boil hard, stirring constantly for 1 minute.
• Stir in chocolate liqueur.
• Remove from heat and skim off foam if needed.
• Ladle hot jam into hot jars leaving 1/4 inch head space.
• Wipe rim, center lid, adjust band and screw down to finger tip tight.
• Place jars in boiling water bath canner.
• Process 10 minutes.
• Remove lid and let stand in canner for 5 additional minutes.
• Remove jars, cool and store.