Peaches in syrup, also known as canned peaches, provide a delightful, sweet treat that can be enjoyed year-round. This time-honored method of preservation captures the essence of ripe, juicy peaches at their peak, encasing them in a luscious, sugary syrup that enhances their natural sweetness. The process begins with boiling a large pot of water, into which the peaches are briefly submerged to loosen their skins. After a quick ice water bath, the peaches are easily peeled, halved, and pitted, ensuring a smooth texture when eaten.
The canned syrup, meticulously prepared by dissolving sugar in boiling water, serves as a luxurious bath for the peeled peaches, simmering them to perfection. Packed into sterilized jars, a splash of lemon juice is added to enhance the peaches’ tangy undertones and preserve their vibrant color. An optional hint of vanilla extract can be included for an aromatic twist.
Once sealed and processed in a boiling water bath, these golden treasures are stored in a cool, dark place, retaining their flavor and nutritional value for up to a year. Peaches in syrup are not only a versatile pantry staple but also a nostalgia-inducing comfort food. They can be enjoyed on their own, paired with ice cream, or used as an ingredient in various desserts. Canning peaches is also a time-efficient method, typically taking just under an hour to complete, making it ideal for those who value preserving seasonal fruits with minimal effort. Enjoy the convenience and flavor of summer peaches any time of the year through this age-old preservation technique.
Ingredients
4 cups water
2 cups sugar
8-10 ripe peaches
1 tbsp lemon juice
1/2 tsp vanilla extract (optional)
Directions
1. Bring a large pot of water to a boil.
2. Carefully lower the peaches into the boiling water for about 30 seconds.
3. Transfer the peaches immediately to a bowl of ice water.
4. Once cooled, peel the skins off the peaches.
5. Cut the peaches in half and remove the pits.
6. In another large pot, combine 4 cups of water and 2 cups of sugar.
7. Bring the mixture to a boil, stirring until the sugar is fully dissolved.
8. Add the peeled peaches to the pot of syrup.
9. Simmer the peaches in the syrup for about 5 minutes.
10. Remove the peaches from the syrup with a slotted spoon and pack them into sterilized canning jars.
11. Add 1 tablespoon of lemon juice to each jar.
12. Pour the hot syrup over the peaches in the jars, leaving about 1/2 inch of headspace at the top.
13. If desired, add 1/2 teaspoon of vanilla extract to each jar.
14. Wipe the rims of the jars clean.
15. Place the lids on the jars and screw on the bands until fingertip-tight.
16. Process the jars in a boiling water bath for 20 minutes.
17. Remove the jars from the water bath and let them cool on a towel.
18. Check the seals after 24 hours; the lids should not flex up and down when pressed.
19. Store the jars in a cool, dark place, and enjoy your peaches in syrup within a year.