Joined in 2023 
82 
63 About this deal
Switch off the heat and allow the syrup cool and let the peaches sit in the cooled syrup for 1-2 hours. You can use frozen peaches for this recipe, just make sure they fully thaw in the fridge overnight to help them break down in the water and sugar properly.
But instead of extracting aromatic oils (like with the citrus peels), the sugar pulls out the flavorful juices from fruits like peaches, strawberries, melons, cucumbers and even bananas!Berries: substitute some peaches for berries for different flavor combinations like raspberry peach lemonade or strawberry peach lemonade, etc.
Whip up a batch and use it for an iced tea syrup, on pancakes, ice cream, cake, oatmeal.... The possibilities are pretty endless! Jump to: They will stay at the bottom of the jar if you don’t shake it, so just handle the jar gently when pouring and you’ll have a virtually clear peach syrup in your drinks. Canning peaches without a pressure canner (aka using a water bath canner) is not only simple. It is completely beginner-friendly too, for those who haven’t experimented much with water bath canning. Peaches! I love them, One of the best Summer fruits. There are so many wonderful peach recipes to share. Mango: aside from berries, peach mango lemonade is a top favorite of mine. I recommend substituting 1/4-1/3 of the peaches for mango as it’s a stronger flavor. Adjust the ratio to your liking, though.
Most varieties (though it’s still advised to avoid canning white peaches due to inconsistent pH levels) will work when canning fresh peaches. However, use firm (with some give), ripe, in-season peaches for the best results. Add a splash of peachy flavor to desserts. Try it on cheesecake, ice cream, cakes, cupcakes, pies... Try it on some fresh Peach Pie. Variations Alternatively, you could use sparkling water/soda water, coconut water, or even mix in a bit of alcohol, such as bourbon, vodka, rum, or even peach schnapps. The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed. Prep! It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming.
Make ahead:you can prepare the syrup several days in advance and keep it stored in the refrigerator for up to 2 weeks. After the syrup sits in the fridge for a day, you may notice that it appears clearer on top and cloudier on the bottom. All you’ll need to do is chop up ripe peaches, then add them to a pot with water and sugar. Simmer the mixture to break down the peaches so they release their flavor, then strain everything to make a delicious peach syrup! To make a peach slushie:blend the peach syrup and lemon juice with a small amount of water and plenty of ice in a high-speed blender, for an instant slushy. Not only are these old-fashioned canned peaches perfect for eating straight from the jar, but you can also use them to:It will keep for about 2 weeks, but you can extend its life by adding a splash of vodka or grain alcohol. Add peach halves to a pot of boiling water for about 60 seconds. Once you can see the skin starting to come away from the flesh, it’s time to take them out. It is a nice all-purpose glaze for cakes, fruitcakes, and for adding moisture and a touch of sweetness. For canning peaches in slices or halves, I have a tutorial on that here: https://www.sustainablecooks.com/canning-peaches/ Strain and store: Once the peaches have broken down, place a fine-mesh strainer over a bowl and press the syrup out of the peach mixture into the bowl. If there's any foam, scrape it off and discard. Once the syrup is cooled, transfer it to a sanitized jar and store it for 2 weeks in the fridge. Serving Suggestions
Great Deal 
New Comment