Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.
Why not have bourbon peaches for breakfast? Includes DIY instructions for peeling and canning peaches plus links to canning resource site... and a special tip re: peach-pits and infusing alcohol.
