Email to Cat      

Peach Slices

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Peach season is an exciting time for home canners, and for good reason. Pure and simple, sliced peaches are one of the tastiest and most useful preserves to have in the pantry. Enjoy cold or warmed up as a quick dessert, cut up and mixed into muffins, or served over pancakes or chopped into the batter. Use the juice in marinades or in a fun and fruity cocktail."

List of Ingredients

â—¦ 7 pounds ripe peaches
â—¦ 4 cups water
â—¦ 1 cup granulated sugar


Recipe

With a sharp knife, score an X in the bottom of each peach. Submerge the peaches in a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. (You may prefer to do this in batches.) Slip off and discard the skins. Slice to the pit around each peach and twist in half. Discard the pits. Cut each half into about 4 slices.

In a large, heavy-bottomed pot, bring the water and sugar to a boil over high heat. Add the sliced peaches and return to a gentle boil, then remove from the heat.

Using a slotted spoon, scoop the peaches into 6 clean 1-pint jars, packing snugly. Top up with the cooking liquid, leaving a ½ inch headspace. Pop any air pockets by poking a non-metallic utensil into each jar a few times, topping up with more cooking liquid if needed. Process in a boiling water bath canner for 20 minutes.

Makes about 6 (1-pint) jars



• Tip:
Late-season freestone peaches are ideal for canning sliced because the pits come free from the flesh easily. Clingstone varieties can also be canned in slices, but the pits may need to be cut out or pulled away from the flesh.