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Once the water in the canner is boiling, carefully transfer the jars to the water bath canner. Ensure they’re fully submerged with at least an inch of water above. For canning peaches in slices or halves, I have a tutorial on that here: https://www.sustainablecooks.com/canning-peaches/ For more exact details, top tips, and all other information, please refer to this peach syrup recipe post! Hot syrup can cause painful burns, so make sure it is cooled before pouring it into a jar for the fridge. After the syrup sits in the fridge for a day, you may notice that it appears clearer on top and cloudier on the bottom.
Not only are these old-fashioned canned peaches perfect for eating straight from the jar, but you can also use them to: The peach flavor intensifies and tastes incredible! A bit like fizzy peach candies - remember those? Cover the bowl again and let sit for up to another 30 minutes. After 1 hour, the fruit should be very glossy and there should be quite a bit of syrupy liquid in the bowl. Using the oleo method as inspiration, I’ve made syrups from all kinds of fruits and even vegetables.Swap the liquid:dilute the peach and lemon with water, sparkling water, soda, or even coconut water. Experiment to find your desired version. To avoid too much oxidization, which will brown the peaches, they’ll need to be treated with citric acid or, more readily available, lemon juice and water.
Make ahead:you can prepare the syrup several days in advance and keep it stored in the refrigerator for up to 2 weeks.Strain and store: Once the peaches have broken down, place a fine-mesh strainer over a bowl and press the syrup out of the peach mixture into the bowl. If there's any foam, scrape it off and discard. Once the syrup is cooled, transfer it to a sanitized jar and store it for 2 weeks in the fridge. Serving Suggestions Freezing: Peach simple syrup can be frozen into ice cube trays for later use. Thaw in the fridge in a jar or pitcher before stirring and serving. Top tips Lemon juice: Meyer lemons are wonderful for their sweeter flavor. However, any lemon will work. Lime juice will also work. Most varieties (though it’s still advised to avoid canning white peaches due to inconsistent pH levels) will work when canning fresh peaches. However, use firm (with some give), ripe, in-season peaches for the best results. You can use frozen peaches ( related: How to Freeze Peaches). Let them heat up in the pot with 1 cup water. You’ll need to cook everything a bit longer to reduce the liquid that is produced as they defrost.
Label the cans with their use-by date, then transfer them to a cool, dark location like a pantry or kitchen cupboard. Avoid overly warm (above 95ºF/35ºC) or damp locations. They are now shelf-stable; you can store them for 12 months for the best results, up to 18 months. To do so, boil any heatproof elements in a large pot of water for 10 minutes, ensuring all items are submerged. Then leave them to dry thoroughly on a sterilized surface. How to Peel Peaches And although you do have to wait, you don’t have to sit around and tend to it, like a cooked syrup. Homemade Peach Syrup is a summer delight. This recipe yields a natural, brightly colored simple syrup which is perfect for drizzling on almost any dessert or sweet breakfast porridge. To make a peach slushie: blend the peach syrup and lemon juice with a small amount of water and plenty of ice in a high-speed blender, for an instant slushy.Peaches: Use ripe, in-season peaches (organic is best). Any color will work, but the final result will vary. Avoid any that are wrinkled or browning. They should be firm with a slight give.
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