After something bright and fresh for winter? This canned peaches recipe will bring a bit of sunshine to the colder months.
Course Dessert, Snack
Cuisine American, Vegan
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
20medium ripe peaches
We’re going to kick things off by peeling the peaches, but we’re going to use a little trick to peel them with ease. Start by bringing a large pot of water to a boil and set up an ice bath nearby.
Carve an X into the bottom of each peach.
Put 4- 5 peaches at a time into the water and allow them to boil for up to 1 minute. Be sure not to cook the peaches, but rather just boil them until the skin starts to peel away from the flesh.
Use a large slotted spoon to remove the peaches from the boiling water and drop them into your makeshift ice bath.
Once you've shocked all of them in your ice, use the carved X as a guide to peel them. Once you’ve peeled all of them, cut them in half and remove the pit. Quarter them.
Add any flavoring elements you wish to your jars (e.g. cinnamon, vanilla), and start stuffing the quartered peaches in the jars, hole-side down. This is important because having the hole face down allows you to fit more peaches into the jar. Try to leave about ½ inch space between the top of your peaches and the rim of the jar.
While you fill the jars, heat the sugar and water to make the syrup. I prefer to do this in a tea kettle just because it makes pouring the mix into the jars all the easier.
Once all the jars are fully stuffed with peaches, slowly pour your hot syrup mix into the jars. Doing it slowly will allow the mix to creep its way into the peaches.
Seal the jars and put as many as you can into a canner, and leave to process for about half an hour.