Beautifully sweet peaches highlighted with vanilla and a touch of honey.
Makes 4 quart size jars
INGREDIENTS
6 cups water
3 1/2 cups sugar
1/2 cup honey
6 pounds ripe but firm yellow peaches, peeled, pitted, and quartered
4 vanilla beans, split lengthwise
NOTE: Do not use white peaches here; they are not acidic enough for safe canning using this recipe.
DIRECTIONS
Set canning rack in large pot, place four 1-quart jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
Bring water, sugar honey to boil in Dutch oven over high heat, stirring to dissolve sugar.
Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.
Gently pack hot peaches into hot jars. Place one vanilla bean into each jar. Ladle syrup over peaches to cover, leaving 1 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on peaches to remove air bubbles, and add extra juice as needed. There will be syrup leftover.
For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 25 minutes for up to 1,000 feet, 30 minutes for 1,001 to 3,000 feet, 35 minutes for 3,001 to 6,000 feet, or 40 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.) Enjoy!
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