Most summers I will take a trip to the Okanagan, either to Penticton or Osoyoos, for some hot sun and lots of wine. This year the trip was short- just the weekend with a couple of girlfriends. We left Friday after work and made it home on Sunday evening in time for supper. From Vancouver, Penticton is a 4½ – 6 hour drive, depending on traffic and the size of your bladder. We packed a lot in that weekend; the farmers market, beach, vineyards, and rip at The Mule. On the way home, we made the obligatory stop in Keremeos at Parson’s Fruit Stand. This year I purchased a bunch of freestone peaches. Rather than make jam, I decided to freeze and can them. This recipe is based on a small batch of peaches, so you don’t need a lot on hand. You will have plenty of syrup left too, which I recommend adding to sparkling water or wine.
This recipe assumes that you have previous experience canning, therefore, I have not included detailed instructions for how to sterilize and process the jars. If canning is something that you would like to try, I encourage you to check out my home canning resources post.
Canned Peaches in Vanilla Syrup
Makes 4 250 mL Jars
6 large freestone peaches
5 cups water
2 cups sugar
1 vanilla bean
- Prepare a boiling water bath and sterilize the canning jars. Place the lids in a small pot with water and simmer over low heat.
- Meanwhile, prepare the peaches. The skins come off much easier when the peaches are cooked, so leave them on for now. Cut the peaches in half, remove the pits, and slice each half into thirds.
- For the syrup, add the water and sugar to a large pot over medium heat. Slice the vanilla bean in half lengthwise and using the unsharpened side of your knife, scrape out the seeds. Add the seeds to the pot with water and sugar, and heat until the sugar is fully dissolved.
- Add the peaches, and bring to a simmer. Cook the peaches for two minutes.
- While the peaches are cooking, prepare a cold water bath in a large bowl with cold water and ice cubes. When the two minutes is up, remove the peaches from the pot with a slotted spoon and place in the water bath. When they are cold enough to handle, peel the skins. They should come off very easily.
- Transfer the peach slices to the sterilized jars. Cover with syrup, leaving ½ inch of headspace. Add the lids and process the jars for 10 minutes.
- When the peaches have finished processing, remove the jars and set them on a flat surface where they will be undisturbed for 24 hours. After 24 hours check the seals – any jars not sealed properly can be stored in the fridge for up to a week.
What’s your favorite way to serve canned peaches?