Bourbon Canned Peaches

How to Make Bourbon Canned Peaches

1. 1

   Step 1: Prep and peel the peaches

   Bring a large pot of water to a gentle boil. Score a shallow 'X' in the bottom of each peach and blanch 30–60 seconds until skin loosens. Immediately transfer to an ice bath, then peel, halve and pit the peaches. Keep the halved fruit in a bowl while you make the syrup.

   For this step

   • 10 medium peachesRipe freestone peaches, peeled, halved and pitted
   
2. 2

   Step 2: Reduce bourbon and make the hot syrup

   In a medium saucepan, pour in the bourbon and simmer over medium-low heat until reduced by about half (from 1/2 cup to ~1/4 cup), 8–12 minutes — this concentrates flavor and vaporizes most alcohol. Add the sugar and water, bring to a boil, then lower heat and simmer until sugar fully dissolves and the syrup is clear, about 5 minutes more. Stir in the vanilla extract and a pinch of kosher salt, then keep the syrup hot.

   For this step

   • 1 1/2 cupsGranulated sugar
   • 3 cupsWater
   • 1/2 cupBourbon (to reduce for concentrated flavor)
   • 2 teaspoonsPure vanilla extract
   • 1/4 teaspoonKosher salt
   
3. 3

   Step 3: Pack jars with lemon juice and peaches

   Place 1 tablespoon bottled lemon juice in the bottom of each sterilized pint jar. Tightly pack hot peach halves into the jars, leaving about 1/2 inch headspace. Pour the hot bourbon syrup over the peaches, maintaining 1/2 inch headspace and covering the fruit.

   For this step

   • 4 tablespoonsBottled lemon juice (for acidity; 1 Tbsp per pint)
   • 4 pint jarsSterilized pint canning jars with lids
   
4. 4

   Step 4: Remove air bubbles and seal jars

   Slide a nonmetallic utensil around the inside of each jar to release trapped air. Wipe rims clean with a damp towel, center lids, and screw on bands until fingertip-tight. Do not over-tighten.
   
5. 5

   Step 5: Process in a boiling-water canner

   Place jars on a rack in a boiling-water canner, ensure water covers jars by 1–2 inches, bring back to a full rolling boil and process pints for 20 minutes (hot-pack). If you are at higher altitude, follow your local canning guide for time adjustments. After processing, turn off heat and let jars sit in the water for 5 minutes.
   
6. 6

   Step 6: Cool, check seals, and store

   Remove jars to a towel and let cool undisturbed 12–24 hours. Confirm lids have sealed (center should be concave and not flex). Label and store in a cool, dark pantry for up to 12 months; refrigerate after opening. This recipe makes about four pint jars (roughly 6 household servings). Use the peaches as a cocktail topper, over ice cream, or folded into yogurt.
   

1. Bring a large pot of water to a gentle boil. Score a shallow 'X' in the bottom of each peach and blanch 30–60 seconds until skin loosens. Immediately transfer to an ice bath, then peel, halve and pit the peaches. Keep the halved fruit in a bowl while you make the syrup.
2. In a medium saucepan, pour in the bourbon and simmer over medium-low heat until reduced by about half (from 1/2 cup to ~1/4 cup), 8–12 minutes — this concentrates flavor and vaporizes most alcohol. Add the sugar and water, bring to a boil, then lower heat and simmer until sugar fully dissolves and the syrup is clear, about 5 minutes more. Stir in the vanilla extract and a pinch of kosher salt, then keep the syrup hot.
3. Place 1 tablespoon bottled lemon juice in the bottom of each sterilized pint jar. Tightly pack hot peach halves into the jars, leaving about 1/2 inch headspace. Pour the hot bourbon syrup over the peaches, maintaining 1/2 inch headspace and covering the fruit.
4. Slide a nonmetallic utensil around the inside of each jar to release trapped air. Wipe rims clean with a damp towel, center lids, and screw on bands until fingertip-tight. Do not over-tighten.
5. Place jars on a rack in a boiling-water canner, ensure water covers jars by 1–2 inches, bring back to a full rolling boil and process pints for 20 minutes (hot-pack). If you are at higher altitude, follow your local canning guide for time adjustments. After processing, turn off heat and let jars sit in the water for 5 minutes.
6. Remove jars to a towel and let cool undisturbed 12–24 hours. Confirm lids have sealed (center should be concave and not flex). Label and store in a cool, dark pantry for up to 12 months; refrigerate after opening. This recipe makes about four pint jars (roughly 6 household servings). Use the peaches as a cocktail topper, over ice cream, or folded into yogurt.