Saturday, August 29, 2009

Millions of Peaches, Peaches for Me

Ontario peaches are ripe and ready for eating. I have made 20 jars of jam so far and thought I would try my hand at canning peaches as well this year. It's a bit time consuming but I think it will be worth it in the dead of winter when we enjoy fresh-like peaches. I am sure they will taste way better than canned peaches from the store, and the great thing about making your own is you can control how much sugar goes into the canning syrup. I will report back in the winter on how they taste.

7 comments:

Amey said...

vegan dad! these look great. Did you use a pressure canner for these? I have been wanting to do some fruit canning... but have only ever canned with the water bath method. I've also been looking into canning boiled peanuts... which requires pressure canning. I'd love to hear your method! Canned peaches sounds lovely!

The Voracious Vegan said...

Long live the Presidents, great reference.

Those peaches look soooo tasty and juicy!

Debra said...

they look wonderful. I always can fruit in just water. I soak the fruit in water with lemon and just fill the jars with boiling water. Never had a problem- then I can control the sugar in a recipe.

The Veg said...

I haven't heard "Peaches" since I was a sophomore in high school! Thanks for the trip down memory lane. And your peaches look ABFAB and delicious. I can't wait to try them with the Colorado Peaches that are in season!

Vegan Dad said...

Amey,
I did not use a pressure canner. My understanding is that fruit and other acidic fruits and veggies need only be processed in boiling water. Non-acidic items (like peanuts) need a pressure canner so they reach the right temperature.

Sarah Schacht said...

Another simple way to preserve your peaches, but retain more of the natural peach flavor, along with versatility, is to freeze them.

I recently visited a Seattle farmer's market and picked up boatloads of organic, peak-of-ripeness peaches for just $1.50 a pound.

Wash, cut into segments with peel on. Lay out on baking sheets or any flat, non-pourus surface. Freeze for 2 hours. Place frozen peaches in ziplocks, and presto! Peaches a-go-go!

Super ripe peaches can go in icecube trays, where they'll meld into perfect-serving chunks and then put into ziplocks. They're easy to toss into purees, smoothies, sauces, etc.

I love dropping the frozen peaches (just one or two) in a glass of cold water--so refreshing & delicious. They're also great in a mixed drink and look beautiful. I add them to tarts and desserts to dress them up or add a fresh taste.

And, since freezers are more efficient when packed, these baggies of summer help "fill out" a freezer and keep it peachy-green.

Anonymous said...

I just did 30 lbs of peaches here in BC - nothing like them in the dead of a Canadian winter!

I have scads of lavender growing in our garden, so I have gotten into the habit of throwing a few flower heads in each jar, along with a tablespoon or so of homemade amaretto - sublime!