CANNING BOURBON PEACHES
Bourbon peaches is a delicious summertime treat. However, enjoy this drunken peaches recipe by canning it. Canning bourbon peaches allows this recipe to be enjoyed well after the summer months.
Provided by Ann Accetta-Scott
Categories Canning
Time 1h15m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CANNED DRUNKEN VANILLA BOURBON PEACHES RECIPE
Canned Drunken Vanilla Bourbon Peaches Recipe. Canning peaches is a delicious way to preserve your fresh fruit peaches to eat when the peach season is over. This terrific drunken vanilla bourbon peaches water bath canning recipe is a great way to process your peaches. Can now, enjoy later!
Provided by Ann
Categories Recipes
Time 1h35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 138 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BOURBON-POACHED PEACHES
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download the label.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Yield Makes five 12-ounce jars
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
- Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
- Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
- Transfer peaches to a large bowl using a slotted spoon. Cook syrup over mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
- Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.
DRUNKEN PEACHES (CANNING)
Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but the original recipe called for bourbon. Rum would work well, too, as would a cinnamon stick, some cardamom pods, coriander seeds, or a few whole cloves in the syrup. I use four pounds (nine pieces in a box at Sam's Club) of large peaches and get five pint jars.
Provided by zeldaz51
Categories Fruit
Time 1h25m
Yield 5 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 537.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 94.6, Fiber 5.4, Sugar 90.3, Protein 3.3
BOURBON PEACHES
Make and share this Bourbon Peaches recipe from Food.com.
Provided by msintrepid
Categories Frozen Desserts
Time 1h47m
Yield 6 Quart Jars
Number Of Ingredients 7
Steps:
- Select your peaches, its best if you have a relationship with a particular orchard.
- I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
- Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
- Make sure that the peach is freestone.
- Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
- Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
- Remove pit by slicing peach in half length-wise, then peel.
- Place fruit in clean hot jars (I use wide mouth jars for this).
- Pack tightly.
- Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
- Should be reduced by 1/3.
- Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
- Use new seals and clean rings, screwing tightly down on the top of the jar.
- Place jars in boiling water bath for 45 minutes.
- When you remove the jars from the water bath, the bourbon syrup should still be boiling.
- Set jars aside, allow to cool.
Nutrition Facts : Calories 734.8, Sodium 2.3, Carbohydrate 133.3, Sugar 133.2
CANNED PEACHES WITH BOURBON
Make and share this Canned Peaches With Bourbon recipe from Food.com.
Provided by Coraniaid
Categories Dessert
Time 3h15m
Yield 11 pints, 44 serving(s)
Number Of Ingredients 5
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.
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