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.
- 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
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.
- Using a knife or a peeler, peel off the skin from the peaches.
- Slice them into 1/2 inch slices and place them in a large bowl.
- Squeeze some lemon juice over the peach slices and give it a good mix.
- Fill the mason jars as well as you can, leaving a little room at the top (about a half inch)
- Fill each jar with the cooled simple syrup up until the peaches are covered.
- 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.
- 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.
- 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.
- Let the water boil for about 20 minutes. You may start to hear some popping sounds. That means the jars are sealing!
- 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.
- 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!