Canning Peaches - Trying Boozy Peaches!

Adapted from Mary Miller's Boozy Peaches recipe found here!

And also Ashley Adamant's Canning Peaches Safe at Home

I started with 2 boxes of peaches! (19+ Kg)
My first batch had 5.2Kgs and produced only 5 quarts and a little extra.

Boozy Peaches

Recipe Type: Canning, Desserts

Author: A Passionate Plate – adapted from Food in Jars

Serves: 8 quarts

These beautiful canned peaches get their extra flavor from brown sugar and dark rum. A jar would make a beautiful Christmas gift.

Ingredients

• Supplies:
• 8 regular quart jars with bands and lids
• two large bowls
• 1 canning pot with a rack
• 1 large pot for blanching the peaches
• Ingredients:
• 12 lbs. ripe freestone peaches
• 1/2 cup lemon juice
• 2 cups granulated sugar
• 2 cups brown sugar
• 7 cups water, plus water for boiling
• 4 cups Captain Morgan Private Stock Rum

Instructions

1. GET READY:
2. Sterilize the jars.
3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
4. Set up a water bath, and bring water to a boil.
5. PREPARE THE PEACHES:
6. Bring a large pot of water to a boil.
7. Cut each peach in half and remove the pit.
8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
9. Working in batches, blanch the peach halves in the boiling water. After 60 seconds, remove the peaches with a slotted spoon and place them in the ice water.
10. Once all of the peaches are blanched, peel them and return them to the lemon water.
11. CAN THE PEACHES:
12. Wash out the pot you used to blanch the peaches, then add the granulated sugar, brown sugar and 8 cups of water. Bring to a simmer over medium heat.
13. Meanwhile, pack the peaches into the jars, cut sides down.
14. Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.
15. Pour 1/2 cup rum into each jar and top off with additional syrup if necessary to leave 1/2 to 1/4 inch headspace at the top of each jar.
16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
17. Process in a boiling water bath for 25 minutes.
18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
20. If the lids do not go concave, refrigerate the jar and use it first.