Have ready hot, clean jars and their lids.
Blanch and peel the peaches, then halve and pit. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl. Add the peaches and toss to coat with the lemon juice.
In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar, and bourbon. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.
Working in batches, transfer the peach mixture to a blender and purée until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, ginger, and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.
Ladle the hot sauce into the jars, leaving
Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks.