About a week ago I ventured out in the pouring frickin’ rain to get my hands on a 25 pound box of fresh Georgia peaches and a big bag of Georgia pecans. Several things:
- It hasn’t stopped raining in Indiana for what seems like months. Everything is flooded.
- 25 pounds is A LOT of peaches.
- These peaches were on the trees 2 days prior to me taking them home.
- I got them from a company called The Peach Truck. Check them out here. They go all over the country!!
As I lug this big a$$ box to the car, I realize that I will need WAY more recipes to take care of this whole thing than the whopping 1 I did last year. After digging around my books and the internet, I settled on 5 different recipes. Yea. Five. What the hell am I thinking?
I canned all of this in a day, a sun up to sun down kind of day. I did this because you need to peel all of the peaches for these recipes. It is much easier to just get in a rhythm and do the whole box. If you don’t love to torture yourself, feel free to not do this. I, however, love self-inflicted canning pain.
LETS CAN!
We will be making Peach Pie Moonshine, Vanilla Bourbon Peaches, Peach Habanero Hot Sauce, Peach Scrap Syrup, and Peach Ice Cream. Get out your fat pants!
Getting started:
The most efficient way to peel peaches is by slipping their skins just like tomatoes. Make sure your peaches are all the way ripe, but not mushy. Unripe ones will not peel well. Bring a large pot to a full rolling boil, cut shallow x’s (just enough to break the skin but not gouge into the fruit super far) on the bottom of the peaches. Drop a few peaches into the boiling water for about 30 seconds. Transfer peaches to cold water to stop he cooking process. Skins should peel off with ease. Set aside in a cold water bath with some lemon juice to keep the peaches from browning. Need a visual? Check out this post for more detail. SAVE YOUR SKINS!!!! WE ARE GOING TO USE THEM!!
Peach Pie Moonshine (adapted from several recipes)
- 750 mL Everclear, yes, the 190 proof stuff
- 8 oz Peach Schnapps
- 2 64 oz bottles of white grape juice
- 5 cups white sugar
- 5 cups brown sugar
- 3 pounds of peaches, skins slipped and quartered
- Save the skins!!
- 6 cinnamon sticks
This recipe yielded about 6 quart jars
- In a large stock pot bring juice, sugars, peaches, and cinnamon sticks to a boil, stir occasionally to dissolve sugars
- Reduce to a simmer and cover for 1 hour
- Remove from heat and allow for it to cool completely
- Strain out the solids, reserve a few peaches to add to the jars
- Combine the juice mixture, Everclear, and schnapps. Mix well
- Divide evenly into jars, adding a few peach slices in each. Place jars in the fridge for a minimum of 2 weeks, but 6 weeks is better.
- This stuff is strong. Don’t do anything dumb. Kthx.
Vanilla Bourbon Peaches (adapted from Food In Jars)
- 6 pounds peaches, skins slipped and halved
- Save those skins!
- 5 cups white sugar
- 1 cup bourbon, divided
- 4 teaspoons, divided
- 3 cups water
This recipe yielded about 4 quarts jars. Use regular mouth as opposed to wide mouth for the recipe if you can. The narrow opening will help prevent peaches from floating too much. Be sure not to overfill these jars!
- Combine sugar and water in a pot over medium heat. Simmer and stir to dissolve sugar.
- Pack peaches into jars as tightly as possible without damaging the fruit, pour in syrup leaving about 1.5 inches head space
- Add 1/4 cup of bourbon and 1 teaspoon of vanilla to each jar, leaving 1/2 inch of headspace.
- Place lids and water bath for 25 minutes
- Allow jars to sit for at least a week before opening
Options: I make some with spiced rum instead of bourbon. Also real frickin’ good. These peaches, regardless of booze choice, are a household favorite here! I’m sure you could make all kinds of awesome impress your friends with whatever, but we are impatient and therefore usually just eat them straight or with ice cream.
Peach Habanero Hot Sauce (adapted from several websites)
- 2 pounds peaches, skins slipped and sliced (again, save skins!!)
- 10 cloves garlic, minced
- 1 onion, chopped
- 4 tablespoons honey
- 4 teaspoons sea salt
- 2 limes, zested and juiced
- 2 cups apple cider vinegar
- 2 cups water
- 20 habaneros – please please please wear gloves!! Feel free to use a bit less cause OMG
This recipe yields about 4-5 pints. Seriously guys this is spicy stuff! Please use gloves and eye protection when dealing with these peppers. You do not what this stuff transferring anywhere!
- Put all ingredients except hot peppers into a large pot. Bring to a boil, reduce to simmer for 10 minutes
- While simmering, slice up the habaneros. Take seeds and ribs out to ease spice if desired
- Puree everything in a food processor, blender, or my favorite an immersion blender right there in the pan
- Jar up leaving 1/2 inch head space, water bath for 10 minutes
Peach Ice Cream
- 3-4 medium peaches, skins slipped and halved
- 1 cup whole milk
- 5 cups heavy cream
- 1 cup white sugar
- 1 tablespoon vanilla
- Pinch of salt
This recipe will fill one round in your ice cream maker. Make like 9 or 10. This shit is amazing.
- Puree peaches until slightly chunky or totally smooth, whichever you prefer. I always leave some good size bits in there
- Mix peaches with all other ingredients in a large bowl. Stir to dissolve sugar
- Use your ice cream beast however you normally do
- Pack into freezer safe containers and save for later……lol yea right
OK YOU SAVED ALL YOUR SKINS RIGHT!??!! Good! You shall be rewarded!
Peach Scrap Syrup
- Peach peels (I add one or two peaches in too if I have some left)
- Water
- White Sugar
This is a mystery yield and will hinge on how many peels you have. I got 3 pint jars from my 25 pound box
- Put your peaches and scraps into a pan and cover with water just enough to cover the peaches. Bring to a boil and then simmer for 35 minutes
- Strain out the solids. I strained directly into my large measuring cup. This is important. You need to know exactly how much liquid you have
- Add liquid back to the pan. Add an EQUAL amount of sugar as liquid to the pan. 1:1 ratio sugar:peach liquid. IE 1 cups suga for 1 cup liquid. Got it? I know you do. So smart.
- Simmer until sugar is completely dissolved. This syrup tends to be a bit thinner than others
- Jar up, water bath for 10 minutes
BONUS!! I used those pecans I got as a mix in for pancakes and then shoveled them down topped with this syrup….holy eff.
Ok now that you have been canning for like 15 hours, go whine to your husband to get dinner because you obviously didn’t cook actual meals today. #sorrynotsorry
roots & radishes 