Drunken Peaches Canning Recipes

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 PEACHES

Steps:

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

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.

DRUNKEN PEACHANERO SALSA

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.