There is a method for canning peaches that involves keeping them in a syrup. There is nothing wrong with this method, it's just not my preferred choice. When my friend, Jen, told me about canning peaches in white grape juice, I was sold! Let me tell you.... Elianna loves them! As in, eats a whole jar herself loves them! It makes me feel so much better knowing she isn't eating a whole bunch of sugar and nonsense. You can put them in just plain water too but the white grape juice gives it just a little bit something more. However, in the act of being fair, tomorrow's post will be the syrup canning method.
Peaches in White Grape Juice
De-skin peaches by dipping peaches in boiling water for 30 seconds to 1 minute. Immediately remove the peaches to a sink or bowl with cold water to stop the cooking. Slice the peaches in half or in slices and throw away the pit. The skin should come off right in your hands. If it needs a little bit of help, use a paring knife.
Pack the peaches, cut side down, into the jar. Pour white grape juice over them until the jar is full.
Process in a hot water bath for 25 minutes (Pint) and 30 minutes (Quart). (Add 1 additional minute of water bath time for every 1000 feet above sea level.)
Picture from NewHotTopics.com
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