Bourbon Peaches

The Great Sustainable Food Project of 2012 has begun.  Clearly, when the zombie apocalypse hits this winter I will be in need of staples.  Staples like, um, bourbon infused peaches.  Kate gifted me a jar of these a few years back.  They possess that super special something that leaves you wanting more.  What's it called again? Oh yeah, liquor.



Ingredients
6 lbs ripe peaches
6 cups water
6 cups sugar
1 small bottle bourbon

1. Cut shallow Xs into the bottoms of the peaches and blanch them for one minute.  After they've bobbed around in the ice bath for a minute, quarter, pit, and peel them.
2. Boil the water and add sugar until dissolved.  Add the peaches until tender.
3. Ladle the peaches into your pre-sanitized canning jars (1 pt each) 3/4 full.  Use a butter knife to release air bubbles.
4. Top off the jars with the bourbon leaving 1/4 in head space.
5. Wipe off the rims and put on lids/bands.
6. Boil in water bath under a couple inches of water for 20 minutes.
7. Remove the lid for 5 minutes.
8. Remove jars and let sit, undisturbed, for at least 4 hours.