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.
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.
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.
Time 55m Yield 16 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish. Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top. Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.
More about “canned peaches with bourbon 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.
