Peaches!!!

Nothing is better than the perfect summer peach.  It makes you want to live in that movment forever.  Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer.  In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches.  Here are a few recipes that I have tried.

Peaches taken from the book Blue Ribbon Preserves
makes about 4 pint jars

5-6 pounds unblemished, firm, ripe peaches (preferrably freestone)
4 cups water
1 1/2 cups sugar
8 cups cold water
2 Tablespoons antioxidant crystals or ascorbic acid crystals

In a 4-quart pan, combine the 4 cups water and sugar.  Over medium-low heat, stirring constantly, heat until the sugar is completely dissolved.  Increase the heat to medium-high and bring the mixture to a boil.  Boil for 5 minutes.  Reduce the heat to low, cover and keep the syrup hot until needed.

In a large bowl, combine the 8 cups cold water and the antioxidant crystals.  Stir until the crystals are completely dissolved.

To peel the peaches:  Fill an 8-quart pan about half full of water.  Over medium-high heat, bring the water to a simmer.  Using a mesh basket or slotted spoon, carefully lower the peaches a few at a time, into the water for 1 minute.  Remove the peaches from the pan and immediately plunge into a large bowl of ice water for 1-2 minutes.  Transfer the fruit to a strainer.  Drain well and cool.  Repeat with the remaining peaches. 

Using a sharp paring knife, carefully slip the skins from the peaches.  Cut each peach in half and remove the pit.  Using a thin-bowled tableware spoon or a pitting spoon, carefully remove the red fibers from the center of the peaches.  Drop the fruit into the antioxidant solution to prevent browning.  Do not allow the fruit to remain in the solution for longer than 20 minutes.  Remove the peach halves from the solution and rinse under cool water.  Drain well.

Now, here is where I veer from the recipe.  The recipe wants you to cook the peaches in the simple syrup you made in step one for 3-4 minutes.  I did that last year and found my peaches to be to mushy so this year I skipped the step and instead packed the peaches in the jar and then poured the simple syrup over the peaches. 

Process the jars in a water bath canner for 25 minutes.


The next recipe is a variation on the first only with vanilla beans

Peaches in Vanilla Syrup recipe from the book Canning for a New Generation
makes about 10 pint jars

1 teaspoon ascorbic acid or 1 tablespoon fresh lemon juice or vinegar
8 lbs peaches
4 cups sugar
2 vanilla beans, split, each piece cut in half

Wash and skin the peaches according to directions above and then put them in a bowl of cold water with the ascorbic acid mixed in.

Prepare a simple syrup with 4 cups sugar and 8 cups water according to the directions in the above recipe.

Pack the peaches in the jars, place one piece of vanilla bean in each jar and fill with the simple syrup.  Process in a water bath canner for 25 minutes.