Canned Peaches

Growing up as a kid, canning peaches was one of the highlights at the end of summer. Preserving peaches was a way to preserve a part of summer when it was bitter and cold outside.

I remember one of my favourite dishes was a few scoops of vanilla ice cream topped with yummy baby gold peaches with extra juice on top!

We haven’t done this ritual in a long time and for some reason, maybe with daughter Emilia around, we felt the need to go back to our old ways.

It really is a simple method and the hardest part is the peeling and slicing of the peaches.

We begin by creating a simple syrup. Normally the syrup is 1 part sugar and 1 part water, but this time we did 1/2 sugar to 1 part water. We also used organic sugar cane rather than the refined white sugar we were used to.

It’s also important to splash a little lemon juice over the peaches to help preserve their fresh peachy colour.

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Canned Peaches

  • 1 box of baby gold peaches
  • 16 cups of water (you made need more depending on how many peaches you have)
  • 3-4 lemons
  • 8 cups of organic cane sugar
  • a large canning pot (the biggest pot you have will do)
  • small mason jars

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Directions

Simple Syrup:

In a medium size pot on medium-high heat, add the water and sugar. Let the sugar mixture boil for a couple minutes and then let it cool.

 

Canning:

  1. Using a knife or a peeler, peel off the skin from the peaches.
  2. Slice them into 1/2 inch slices and place them in a large bowl.
  3. Squeeze some lemon juice over the peach slices and give it a good mix.
  4. Fill the mason jars as well as you can, leaving a little room at the top (about a half inch)
  5. Fill each jar with the cooled simple syrup up until the peaches are covered.
  6. Wipe off any syrup on the rim of the jar, add the seal and screw the cap on. Make sure it’s tight, but not too tight.
  7. You will need a large pot to seal the jars.My mother has a canning pot that we use, it includes a strainer to pick up the jars.
  8. Place the jars in the large pot and fill with water. The jars must be fully submersed into the water with a few inches to spare up top.
  9. Let the water boil for about 20 minutes. You may start to hear some popping sounds. That means the jars are sealing!
  10. Once the water is cooled, you may remove the jars and have them sit for about 24 hours (it may take that long to seal) before storing.
  11. After 24 hours, check to ensure the jars have sealed and they are ready for storage. The peaches will good for the year, if they last that long!

Enjoy!

Antonietta xo

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