Drunken Peaches Canning Recipes

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CANNED DRUNKEN VANILLA BOURBON PEACHES RECIPE



Canned Drunken Vanilla Bourbon Peaches Recipe image

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

1 Lemon, juiced (can also use Fruit Fresh)
5 lbs Freestone Peaches, yellow flesh
2 ½ cups Sugar
3 cups Water
2 TBSP Vanilla Extract
2 small Navel oranges, sliced into (6) ¼" slices
¾ cup Bourbon

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

CANNING BOURBON PEACHES



Canning Bourbon Peaches image

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

6 1/2 pound peaches, yellow or white
1 to 2 tablespoons of Bourbon, brand of choice
7 cups water
7 cups sugar

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

DRUNKEN PEACHES (CANNING)



Drunken Peaches (Canning) image

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

4 lbs freestone peaches
1 1/2 cups sugar
3 cups good water
1 1/4 cups brandy (or booze of your choice)

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

DRUNKEN PEACHES



Drunken Peaches image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

6 peaches, cut into eighths
1 tablespoon sugar
1 teaspoon cinnamon
1 (750ml) bottle Chianti Classico wine

Steps:

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

DRUNKEN PEACHANERO SALSA



Drunken Peachanero Salsa image

This nice and fruity salsa has a kick. A slightly-underipe peach gives it a bit of crunch. Serve with corn chips or spoon onto hamburgers. Try vodka in place of the tequila for a different flavor.

Provided by Ron B.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 8h30m

Yield 40

Number Of Ingredients 9

8 ounces diced canned peaches, drained
1 firm peach, chopped
1 red onion, chopped
2 habanero peppers, seeded and minced
8 sprigs fresh cilantro, minced
2 tablespoons fresh lime juice
¼ cup tequila
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.

Nutrition Facts : Calories 13.6 calories, Carbohydrate 1 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.7 g

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