Haha, does anyone else remember that song? So on our way home from the okanagan we had to stop at a fruit stand and stock up on fresh Okanagan Peaches. Peaches are one of my favourite things about summer...well, peaches and Taber Corn. Yes I love my food. When we got home with a case of peaches we couldn't eat them fast enough, so I decided to give canning them a try!
Before After
Here is how my case of peaches turned into 4 jars of Peach Rhubarb Jam, 3 Jars of Peach Syrup and 5 Jars of peach halves. The purple stuff is some Cherry Jam, I also picked up cherries on my way home.
1. You boil a large pot of water, Add the peaches to the water for about 30-45 seconds.
2. Immediately put the peaches in ice cold water. The skins should peel off easily with your hands.
(sorry my picture wasn't working right and wouldn't stay right side up)
Peach Syrup.
5 C peach puree
2 C sugar
2 TBSP lemon juice
2 tsp vanilla
Puree peaches in a blender
Over med heat in a large pot combine peach puree, sugar, lemon juice. Heat until it boils, then reduce to a simmer for 5 minutes stirring often. Remove from the heat and add the vanilla.
Pour into sanitized jars leaving a 1/4" head space at the top of the jar. Wipe rims with a clean cloth, add lids and hand tighten. Process in a boiling water bath for 20 minutes. Remove jars and leave to cool for 24 hours. Check to make sure the lids sealed properly before storing, The lids should not flex when pushed on if sealed right.
This syrup is very yummy on pancakes, if you drizzle a tiny bit of maple syrup over the peach syrup it is especially yummy!
Peach Rhubarb Jam
2 cups peaches,
chopped
2
cups rhubarb, chopped
1 1/2 cup
sugar
2
T. bottled lemon juice
1 1/2 T.
pectin
In a large pot add peaches and rhubarb, under med heat cook until fruit breaks down, stirring often. About 10 minutes.
Add sugar and lemon juice, stir until sugar is dissolved and continue cooking for 10 more minutes. Turn up heat and bring to a boil.
Add pectin and stir in completely. Bring back to boil and do not stir for one minute(this will help to activate the pectin)
Remove from heat.
Add to sanitized jars leaving 1/4" head space. Wipe rim and add lids. Process in boiling water bath for 10 minutes. Remove and cool. Before storing check to make sure the jar is sealed properly.
I did double this recipe, to make a little extra.
Peach Halves
Take your peach, cut in half, remove the seed. I cut my peach halves again to make quarters, the fit better and are easier to serve to kids. Put the peach pieces into large sanitized jars fill as full as you can without squishing them, to the part of the jar that curved up to the neck.
To make the syrup you have to choose how thick you want the syrup. I usually do a med-light syrup.
Light- 2c sugar and 6c water
Med- 3c sugar and 6c water
Heavy- 4 c sugar and 6c water
Stir sugar into water and heat to a boil and bring to a simmer until ready to use.
Poor into jars of peaches leaving a 1/2"head space. Gently move the peaches around using a butter knife to get air bubbles out, add more syrup in necessary. Wipe rims and add lids, hand tighten. process in a boiling water bath for 40 minutes. Check the seal to make sure they are properly sealed before storing. Its a great way to have peaches all winter long!
By this point in the day I go so caught up in canning I forgot to take picture, so sorry there aren't many pics for the last couple recipes!
There it is, a case of peaches (minus some for eating)... so approx 2/3 case of peaches will make you 5 1L jars of peach halves, 3 500ml jars of peach syrup and, 4 500ml jars of peach rhubarb jam.
