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Peaches in Vanilla Syrup




Source of Recipe


catgurrl


List of Ingredients




About 6 lbs. of peaches (or other tree fruit, such as nectarines, apricots, plums or pears)
4 cups water
3 cups sugar (or more, if desired)
3 Tbsp strained fresh lemon juice
4 tsp vanilla extract (see note for using vanilla bean)


Recipe



Wash 3 quart canning jars. Keep hot until needed. Prepare two-pieced canning lids as manufacturer directs.


To prepare the peaches: Wash the peaches. Dip them in boiling water for 30 to 60 seconds, then plunge them into ice water to cool quickly. Slip off the peel. Halve the fruit, then pit and scrape the cavity to remove the red fibers, if desired (these fibers tend to turn brown during storage).


Cling peaches are easier to cut into halves by inserting a knife through to the pit beginning at the stem, and following the crease to the blossom end. Continue cutting on opposite side, then after cutting, hold a peach half in each hand and twist in opposite directions to separate halves.


As the peaches are halved, prevent darkening by placing the fruit directly into an anti-darkening solution (see method, below).


Combine the water, sugar, lemon juice and vanilla. Bring the mixture just to a low simmer and continue heating, uncovered, for 3 minutes.


Add a third of the prepared peaches, well drained, to the syrup and simmer gently, uncovered, just until they are heated through, about 3 minutes. Pack them carefully into one of the jars. Repeat this step with remaining peaches, doing them in two more batches. When all of the peaches have been packed into the jars, fill one hot jar at a time with the hot syrup, then run a non-metallic spatula around inside of jar to remove air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.


Process in boiling water canner for 25 minutes (30 minutes at 1,000 to 3,000 feet; 35 minutes at 3,000 to 6,000 feet; 40 minutes at 6,000 to 8,000 feet).

Makes about 3 quarts.

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IF USING VANILLA BEAN: Use only 2 teaspoons vanilla extract, then cut a vanilla bean into 3 equal pieces (cut a slit up the side of the entire bean so more flavor can be extracted in the syrup) and add them to the syrup, making sure that one section ends up in each jar when canning the fruit.

ANTI-DARKENING TREATMENT (to protect fruit's colors): An easy way to prevent darkening is to slice the fruit directly into water containing 1 teaspoon of ascorbic acid powder per gallon of water. Or crush and dissolve six 500-milligram vitamin C tablets per gallon of water. There are also commercial anti-darkening products on the market; just follow package directions. In any case, it isn't necessary to rinse off the solution before canning or freezing.