Best 7 Canned Peaches With Bourbon Recipes

CANNED DRUNKEN VANILLA BOURBON PEACHES RECIPE

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.

HOMEMADE PEACH COBBLER

Steps:

• Preheat oven to 350 F degrees. Butter a 2 quart baking dish and set aside.
• Combine cobbler ingredients (peaches, bourbon, cornstarch, cinnamon and sugar), in a mixing bowl, stirring until all peaches are coated. Transfer mixture to prepared baking dish.
• In a separate mixing bowl, combine topping ingredients (flour, sugar, baking powder, nutmeg and salt), using a whisk to remove any lumps.
• Add vanilla extract to melted butter, then pour into the flour mixture and stir with a rubber spatula until a crumbly dough has formed. Mixture should hold together loosely when pinched between two fingers.
• Crumble topping dough over the top of the peaches, then bake for 25 minutes, until golden brown and bubbly. Let cool 10-15 minutes before serving.
• Serve warm, with a scoop of ice cream if desired.

BOURBON-POACHED PEACHES

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.

BOURBON PEACH JAM RECIPE

Steps:

• Pit and coarsely chop peaches. Measure 4-1/2 cups chopped peaches into a 6-qt. stainless-steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in pectin and next 3 ingredients.
• Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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.

BOURBON PEACHES

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.

SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.