Canning Recipes Brandied Peaches II Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 1/2 pounds peaches - (to 2 lbs) 2 cups sugar 1 1/2 cups brandy - (to 2 cups) Halve and pit the peaches. The fruits can be peeled for a classic effect, but this is not necessary. Pack peach halves into sterilized jars, layering with sugar as you go. Leave at least 1 inch head space at the tops of the jars. Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits. Seal the jars, label and shake well. Keep in a cool dark place for at least 2 to 3 months before using to allow the flavors to develop. Shake occasionally during the first week of storage to make sure the sugar dissolves. This recipe yields about 2 quarts. © 2008 canning-recipes.com contact