Description
Capture the golden warmth of sun-ripened peaches with this luxurious canning recipe. By infusing fresh, succulent freestone peaches with real vanilla beans, you create a sophisticated pantry staple that brings the sweet, floral essence of summer to your winter table. This shelf-stable treat is perfect for topping yogurt, desserts, or simply enjoying straight from the jar, offering a pure, preservative-free gourmet experience.
Ingredients
30 pounds fresh freestone peaches
2 cups granulated sugar
20 cups water
1 cup fresh lemon juice
11 whole vanilla beans, split lengthwise
Instructions
In a large stockpot, bring water and sugar to a gentle boil until the sugar is fully dissolved, then keep warm over low heat.
Bring a separate large pot of water to a boil, drop peaches in for 30-60 seconds, then immediately plunge into an ice water bath.
Peel the skins, remove the pits, and slice the peaches into halves or quarters.
Toss the sliced peaches with lemon juice to prevent browning.
Pack the peach slices tightly into sterilized quart jars.
Place one split vanilla bean into each jar.
Ladle the hot syrup over the peaches, leaving 1/2-inch headspace.
Remove air bubbles with a spatula, adjust lids and rings, and process in a boiling water bath canner for 25 minutes.
Notes
Ensure you use fresh, high-quality freestone peaches for best results. Always follow safe canning practices and verify that jars have sealed properly after cooling for 24 hours. Store in a cool, dark place for best quality.
- Prep Time: 45
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Water Bath Canning
- Cuisine: American