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5 from 1 vote

Canning Bourbon Peaches

Bourbon peaches is a delicious summertime treat. However, enjoy this drunken peaches recipe by canning it. Canning bourbon peaches allows this recipe to be enjoyed well after the summer months.
Prep Time45 mins
processing time30 mins
Total Time1 hr 15 mins
Course: Canning
Cuisine: American
Keyword: bourbon peaches, canning bourbon peached, drunken peaches
Servings: 7 pints
Cost: $19


  • large stock pot
  • Blanching Basket
  • stainless steel heavy bottom pot or enamel Dutch oven
  • steam canner or boiling water canner
  • 7 pint jars
  • Jar Funnel
  • Air Bubble Remover
  • Measuring Spoons


  • 6 1/2 pound peaches yellow or white
  • 1 to 2 tablespoons of Bourbon brand of choice

Simple Syrup

  • 7 cups water
  • 7 cups sugar


  • Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
  • In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
  • Cut peach slices to 1/2-inch thick.
  • Fill jars with the sliced peaches leaving a 1 inch headspace.
  • Add enough simple syrup to cover the peaches.
  • Next add 1 to 2 tablespoon of bourbon.
  • Remove air bubbles using the air bubble remover
  • Add additional syrup or bourbon if needed.
  • Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
  • Process jars in a steam canner or boiling water canner based on the time provided bleow.
  • Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.


Select the correct processing time base on the chart provided in the original article.