Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Why not have bourbon peaches for breakfast? Includes DIY instructions for peeling and canning peaches plus links to canning resource site... and a special tip re: peach-pits and infusing alcohol.
Put up summer's local peaches and nectarines in this ultra-light honey syrup before they disappear from the market!
Captain Morgan Private Stock rum and brown sugar are the secret ingredients in these luscious, boozy, canned peaches. This recipe yields 8 quarts or 16 pints. Perfect for gift-giving if they last until the holidays.
Roasted peaches, why not can them? In Honey syrup!
Brandied Peaches from a New York Times recipe in 1951.
Sometimes a batch of preserves just don't cooperate and won't do what you want them to do. Don't lose the fun, adapt your plan and move on - that's where these smashed peaches came from.
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Spicy sweet Pickled Peaches from Darina Allen's Forgotten Skills of Cooking: good with bacon, glazed ham, duck or goose
With a generous gift of New Jersey peaches, I put up a batch of sweet and subtly spicy fruit that is perfect for ice cream or cereal.