Ontario peach season is here! Want to capture their summer flavour to enjoy year round? Read on!
“Carefully-removing the skins (by blanching) will leave you with peach wedges that make for great pie or crumble filling later. You can also just eat these peach slices right out of the jar (as I do) or on your next bowl of ice-cream (highly recommended). These peaches can be preserved in a light sugar syrup, and processed in boiling water. I burned through ten litres of these babies last winter, and can’t wait to do a larger batch this year. Pro tip : Halve them before you blanch them. Slice them all the way around, and then just twist them apart easily. “- Anna Fischer, Feast ON Communications Coordinator
- Fresh Ontario Peaches (yield will vary depending on the size of the peaches)
- Light sugar syrup (This will also vary depending on taste, I typically use 3 cups of sugar in 8 cups of water)
- Start by blanching your peaches. Dip 4 to 6 peaches at a time into boiling water for 30 to 60 seconds, just until skins loosen. Transfer quickly to cold water and slip off skins. Cut in half, remove pits and slice, if desired. To prevent darkening, keep peeled fruit in water and lemon juice, or water with a small amount of pectin.
- Prepare the light sugar syrup, adding any additional flavours (lemon, herbs, etc). Let the syrup simmer for a few minutes, and then add the drained peaches to the syrup.
- Once the peaches are soft, use a slotted spoon to pack them into the jars.
- Fill with syrup, taking care to free any air bubbles trapped under the peaches. Leave 1cm of headspace at the top of the jar.
- Seal jars and process for 15 minutes in boiling water.
- Troubleshooting : Sometimes it's easier to halve the peaches before you blanch them (especially if they're on the soft side.
- Not sure about what kind of peaches you're buying, and how this will effect your ability to can them? Ask a farmer! Pick up your peaches at a farmers market, and chat with the growers about what size/variety you'll need for the recipe you're making.