How to Make and Can Brandied Peaches

The key to success in canning your own brandied peaches is the careful attention to detail in the preparation phase of the project. Begin by assembling all your supplies and checking to make sure the jars and rings are in good condition. Look especially for nicks on the sealing surface of the jar top and cracks or bubble defects in the body of the jar. Discard any defective jars. You can find a wide assortment of decorative jars at your canning supply center and brandied peaches deserve a special jar. Wash the jars and the metal screw bands in hot soapy water and rinse well. Leave the jars and rings in hot water until you need them. I put my big roaster pan on the stove on low heat with a protective ring under it and fill it with clean hot water to put my jars and rings in. Be sure you have assembled the tools you will need:

1. A sharp paring knife
2. wooden spoon with a long handle
3. a jar funnel
4. a ladle
5. a non-metal tool to slide between the jar and the fruit to release air bubbles
6. a boiling water bath canner
7. jar tongs
8. clean cloth for wiping the jar top and threads
9. 2 quarts lemonade


You will need 8 pounds of peaches to make approximately 6 quarts of brandied peaches. Find fully ripe (but not soft) freestone peaches. The peaches should be free of blemishes and have good color.

Brandied Peaches

8 pounds firm fully ripe freestone peaches
6 pounds of sugar
2 teaspoons salt
2 quarts boiling water
2 pints peach brandy

Follow these steps to complete the project.