Canned Drunken Vanilla Bourbon Peaches 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.

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 (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.

DRUNKEN GRILLED PEACHES

Steps:

• 1. To make the marinade you combine brown sugar, vanilla, bourbon, and water. Put in a plastic baggie.
• 2. Then peel and slice your peaches about 1/4" thin and add to the marinade. Make sure all the peaches are in the marinade. Refrigerate for about 30 minutes or longer if you can do this ahead of time.
• 3. Make sure you oil your grill sheet or pan. Remove the peaches from the marinade. You don't have to save this unless you want to drink it ;). Put them on the grill sheet, put the tray on a medium heat side of the grill.
• 4. Grill them, turning once, until warmed through. About 7-8 minutes per side.
• 5. I add the peaches to some strawberries and blueberries. Slice angel food cake and top with Cool Whip. I hope you enjoy this as much as we do.