I can't think of anything more fun than canning. I recently got myself a canning kit and I've been having a blast canning my own food to share with family and friends. Most recently I've started canning fruit with alcohol (this is Wide Open Eats, would you expect anything less?) and these moonshine peaches receive our stamp of approval. All you need is a few ingredients to whip up these sweet and boozy peaches to enjoy throughout the year. So what are you waiting for? Grab your mason jars and your Granddaddy's moonshine.

Yes, it is easier to grab Moonshine Peaches from the Ole Smoky Tennessee Moonshine Distillery, but what is the fun in that? Make your own moonshine peaches and top everything from vanilla ice cream to pound cake.

How To Make Moonshine Peaches

To begin, follow the standard canning protocol and sterilize your jars.

As for the fresh peaches, we first need to remove the fuzzy skin. You can easily do this by bringing a large pot of water to a boil. Cut the peaches in half and remove the pits. Add the peaches to the boiling water in batches, boiling 1- 2 minutes. Remove the peaches with a slotted spoon and place into a bowl filled with water and ice. Repeat the process until all peaches are blanched, then peel the skin using a paring knife. Place the peeled peaches in a large bowl filled with water and a 1/4 cup of lemon juice. Place the peaches in the sterilized jars and set aside.

Meanwhile in a large pot combine the brown sugar, white sugar, and 4 cups of water. Bring to a simmer over medium heat. Ladle the hot syrup over the peaches in the jar, leaving room for 1/2 cup of moonshine. Once all the syrup is distributed, pour 1/2 cup of moonshine into each mason jar, leaving a 1/2 inch headspace in each jar.

Wipe the rims clean and top with a hot lid and band. Process the cans in boiling water for 25 minutes then remove from heat and let sit on the countertop to cool for 24 hours. If lids do not pop, process again or eat immediately. Place jars in a cool and dark place for up to 6 months.

Not a fan of juicy peaches? Substitute for another stone fruit like plums or cherries. What about moonshine? If moonshine isn't your first choice, substitute for your favorite liquor. Anything works! Tequila, cognac, whiskey, schnapps, you name it.

Watch: Pumpkin Spice Moonshine

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Moonshine Peaches 

Prep Time: 15 minutes | Cook Time: 25 minutes

servings

INGREDIENTS

  • 6 lbs ripe peaches
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 cups water
  • 2 cups moonshine

Instructions

To begin, follow the standard canning protocol and sterilize your jars.

Cut the peaches in half and remove the pits. Add the peaches to the boiling water in batches, boiling 1- 2 minutes. Remove the peaches with a slotted spoon and place into a bowl filled with water and ice. Repeat the process until all peaches are blanched, then peel the skin using a paring knife. Place the peeled peaches in a large bowl filled with water and a 1/4 cup of lemon juice. Place the peaches in the sterilized jars and set aside.

Meanwhile in a large pot combine the brown sugar, white sugar, and 4 cups of water. Bring to a simmer over medium heat. Ladle the hot syrup over the peaches in the jar, leaving room for 1/2 cup of moonshine. Once all the syrup is distributed, pour 1/2 cup of moonshine into each mason jar, leaving a 1/2 inch headspace in each jar.

Wipe the rims clean and top with a hot lid and band. Process the cans in boiling water for 25 minutes then remove from heat and let sit on the countertop to cool for 24 hours. If lids do not pop, process again or eat immediately. Place jars in a cool and dark place for up to 6 months.

Notes

This recipe is for 4 (1) quart jars.