Okanagan Boozy Peaches

PEACHES. It is time! I got a flat of delicious Okanagan peaches at the grocery store this week for $10 and made a big batch of my favourite thing to can; boozy peaches. I blogged about this a couple years ago but here is the recipe again for all the peach lovers out there.

Boozy Peaches

5 pounds peaches

1 1/2 cups sugar

3 cups water

1 lemon

1 bottle bourbon or rum

6 500ml/1 pint jars.

I made a double batch to use up all my fruit, so just multiply everything by two if you have a larger batch of peaches.

Start by processing your jars for canning in a water bath (not familiar with this process? Check out my Canning 101 post!)

The peaches need to be blanched to remove the skin, so fill a large pot with water and bring to a boil. Fill a large bowl in the sink with ice cold water and add the juice of half a lemon. The lemon juice prevents the fruit from browning.

Slice all peaches in halves and remove the pit. Using a timer, place the peach halves in the boiling water in batches and let boil for 60 seconds. Using a large strainer-spoon-type of utensil, remove the peaches from the boiling water and drop them into the cold water to halt the cooking process. Once they are cool enough to handle remove the skin and put the peaches back in the cool water. Repeat this until all peaches are blanched. I had a couple bowls of cold water going because they get pretty full.

Using a large sauce pan, bring 3 cups of water and 1-1/2 cups sugar (or 6 cups water, 3 cups sugar if you are doubling) to make the syrup. Bring the water to a boil and dissolve the sugar. Once the jars are processed, pack them with the peaches carefully; fill as full as possible without damaging the fruit.

Add 1/8 – 1/4 cup of bourbon (depending on how boozy you want them) to each jar, then fill to 1/4β€³ from the top with hot syrup. Use a chopstick to ensure no bubbles are trapped between the peaches. Clean the lip of the jar with a towel and screw the lid on finger tight. Process sealed jars for 25 minutes in the water bath.

This is definitely a favourite for me, especially when they stay in the pantry long enough to pull one out during the winter months. I eat them right out of the jar, but they are also great on vanilla ice cream. πŸ‘

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