Canned the last of this seasons peaches!🍑
Peach syrup is so easy to make!
- 1 cup water
- 1 cup sugar
- 2-3 large peaches diced up
Bring your water, sugar and diced up peaches to a boil over, medium high heat, stirring to make sure your sugar dissolves, and doesn’t stick (you can leave the skins on or peel them , remove the pits)
Once the sugar is fully dissolved, lower your heat and simmer for 15 minutes
Take your emulsion blender and blend up all your peaches in your syrup (make sure you’re using the blender until the entire mixture is blended well)
Strain your mixture and store it in an airtight container for up to two weeks in the refrigerator!
🧡 I typically double this recipe if I want to water bath can at least nine and half pint jars! 🧡
To water bath can
I rinse out all my jars and put them in the oven at 250° for 10 to 15 minutes to sterilize
I then in a small pot, boil all my lids, once they are at a boil I removed them from the heat and take them out of the pot
I fill each jar with the syrup about a half inch of headspace
I then bring my pot of water to a boil and place the jars in for 15 minutes at a consistent boil (make sure the water is covering the jars with AT LEAST 1 inch of water)
Once they’ve boiled for 15 minutes, turn the heat off and let them sit for five minutes
Remove from pot and let them cool on the counter overnight
The next morning, label and remove the bands on all the jars that have sealed!
Happy canning!🍑 #canning #waterbathcanning #peaches #peachsyrup
Canning peaches is a wonderful way to enjoy the fresh, sweet flavors of summer well into the colder months, and making peach syrup adds a versatile ingredient you can use in drinks, desserts, or breakfast dishes. Besides the basic recipe for the syrup—equal parts water and sugar, plus diced peaches—it's important to consider a few extra tips to ensure your canned peaches stay delicious and safe. First, when selecting peaches for canning, choose fully ripe but firm fruits without bruises or blemishes, as they will hold up better during processing. Peeling the peaches is optional, but removing skins can improve the texture of your syrup, resulting in a smoother blend. When blending the peaches with the syrup, using an emulsion blender helps create a uniform mixture, but be careful not to over-blend if you prefer some texture. Straining afterward ensures any pulp or skin fragments don’t affect your final product. Water bath canning requires attention to sterilization for optimum safety. Preheating jars in the oven at 250°F sterilizes them effectively; however, always ensure jars are made for canning to withstand heat. Boiling lids and keeping them hot before sealing prevents contamination. Maintaining at least one inch of water above the jars during the processing time is crucial to avoid air pockets and ensure proper heat distribution. After boiling for the recommended 15 minutes, letting jars rest in hot water for 5 minutes before removing minimizes sudden temperature changes that might crack the jars. Once cooled overnight, checking the seals is essential. Properly sealed jars will have concave lids that do not flex when pressed; any unsealed jars should be refrigerated and consumed first. Labeling jars with the date of canning helps you keep track of freshness, and removing ring bands on sealed jars prevents rust and contamination. As noted, doubling the recipe can yield about nine and a half pint jars, perfect for storing or gifting. Remember, homemade peach syrup can elevate cocktails, iced teas, pancakes, or yogurt toppings, making your effort in preserving peaches even more rewarding. Enjoy the satisfaction of home-canned peaches and the versatile syrup all year long! Happy canning and savor those last peaches of the season!