Peaches in Vanilla Syrup

Name: Peaches in Vanilla Syrup
Yield: Makes about 10 pint jars or 5 quart jars
Cuisine: Georgian
Ingredients: 1 teaspoon ascorbic acid mix (such as Fruit Fresh), or 1 tablespoon lemon juice or vinegar; 1 teaspoon ascorbic acid mix (such as Fruit Fresh), or 1 tablespoon lemon juice or vinegar; 1 teaspoon ascorbic acid mix (such as Fruit Fresh), or 1 tablespoon lemon juice or vinegar; 1 teaspoon ascorbic acid mix (such as Fruit Fresh), or 1 tablespoon lemon juice or vinegar; 4 cups sugar; 8 pounds peaches; 2 vanilla beans, split, each piece cut in half

Preparation info

Makes about
10
pint jars jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Use late-season freestone peaches for this recipe. If you have to, buy one, go out to the car, and cut it open to make sure the pit comes out easily before springing for 8 pounds’ worth, because 8 pounds is a lot to pit if they’re clingstone.

Ingredients

1 teaspoon ascorbic acid mix (such as Fruit Fresh), or 1 tablespoon lemon juice or vinegar<

Asia
Georgia
Preserve
Summer
Gluten-free
Vegan

Method

Fill a large bowl or pot with cold water and stir in the ascorbic acid mix. Blanch and peel the peaches (see sidebar), putting them in the acidulated water as you peel. Halve and pit the peaches. Slice or quarter them. Return to the acidulated water.

Prepare for water-bath canning: Wash the jars and keep them hot in the canning