Friday, September 14, 2012

Canning Spirited Peaches

For my second canning project as Canbassador for the Washington State Fruit Commission, I chose to use my bounty of peaches to make Spirited Peaches... simple, elegant, and Oh so delicious!

Here's what I did...

I peeled, pitted and sliced my peaches (treat with Fruit Fresh or lemon juice to prevent browning)

For 7 cups of sliced peaches I mixed...

1 cup sugar
2 cups water

I brought this simple syrup mixture to a boil, stirring to dissolve the sugar, over medium high heat.

I then added the peaches to the syrup, brought the mixture back to a boil, lowered the heat and boiled gently for 5 minutes.

To each hot, sterilized pint jar, I added...

2 Tbsp. Brandy
1 Tbsp Peach Schnapps

Then, using a slotted spoon, I packed the sliced peaches into the jars within a generous half inch headspace. (Note: Next time, I'll add the peaches to the jar FIRST, then add the liquors... the method I used COULD have resulted in jar breakage... fortunately it didn't THIS time, thank goodness... hindsight is 20/20 you know!)

I then ladled hot syrup into the jars to cover the peaches, leaving a half inch headspace. I removed any air bubbles, then adjusted the headspace by adding more syrup if necessary.

I wiped the jar rims with a damp cloth, then tightened the lids on to fingertip tightness.

I processed the jars in a boiling water bath, ensuring they were completely covered with water. I brought the water to a boil and processed the jars for 20 minutes.

After processing, I removed the jars from the canner using my jar lifter, and set them on a folded dish towel on the counter to cool, and to listen for the PING! of each successfully sealed jar! Lovin' the PING!

There was about a cup of spirited peaches left over after filling all the jars... Mr. G and I shared them... Oh My Goodness!!! Delicious!!!!

For a printable copy of this recipe, click here.


  1. I have just started reading your blog and by coinsidense, I have just started canning! I have a question about my salsa. I used Ball Blue Book recipe Zesta Salsa that is water bath canned. The recipe calls for1 1/4 cups vinegar. It was very watery, so after coking for awhile in the pot I strained off the liquid. I canned several pints according to the time required. My questions is this: by draining all that liquid (it was over a quart removed) did I just remove the necessary acid that keeps it safe for a water bath? Is botulism now a risk? I am going to test the acidity of the salsa with pH strip but I don't know if that will be accurate enough. Thanks!

    1. I'm sure it's fine Brenda, don't worry. ~~Granny

    2. Thanks! Next time I will cook it longer like you did (I read your salsa post) to thicken it up!

  2. The local fruit stand here on the east side has tons of peaches. Been debating on whether to can some as spiced peaches. I am going to play with the apples, too!

  3. This looks so good, Pam!!

    on a different note, you have something on your blog that keeps causing a script issue and a box pops up for me to click on either continue or stop the script.

    1. I know Laura and I can't figure out what's causing it!!!! It's happening to a few people... any ideas? ~~Granny

  4. Email me Pam and I'll try to help you. I think I have an idea what it could be. It used to not do it so it's something new you've installed on the blog.

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  8. Ok, question.. what can the alcohol be substituted with? This is a booze free household.. someone had mentioned spiced peaches.. I am wondering can the spices from how I do spiced apples be applied? I realy dont see why not. And also though I only have the bath canner method so advise here is appreciated! Perhaps I can just take my Mrs Wages prepackaged seasons for apples and use that with peaches instead! My apples are delicious with it.. so ok.. any advise?


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