Tuesday, September 20, 2011
Peaches in White Wine Syrup
Before the peaches disappear for another year do yourself a favour and make a batch of these delectable preserved peaches. You'll thank me in February as you pile them on your morning oatmeal and breath a sigh of relief that winter will be over soon.
Adapted from Z Tasty Life
Makes about 4 pint jars
2.2 lbs peaches
1 2/3 cup water
1 2/3 cup white wine (I used Jost Eagletree Muscat)
1 1/2 cup sugar
1 lemon, peel and juice
Peel the peaches by blanching them in boiling water (for about 30 seconds) then dunking them in an ice bath. The peels should slip off somewhat easily. Halve, quarter or slice (your preference) the peaches and remove pits.
Meanwhile bring canning pot to a boil and heat up your jars in the pot.
Bring water, wine, lemon juice, peel and sugar to a boil in a saucepan. Remove hot jars from canning pot and place on towel nearby. Place lids in a bowl and cover with boiling water. Pack the sliced fruit into the hot jars (tightly but try not to squish them too much). Pour hot syrup into each jar leaving 1/2" headspace. Use a chopstick to remove air bubbles. Wipe rims of jars with a damp paper towel and place lids on jars. Screw on metal bands just finger tight. Place jars in boiling water in canning pot, making sure water is 1" above jars and process for 30 minutes.
Remove from canning pot and place on towel nearby. Let sit undisturbed for 12 hours and if after 1 hour any jars haven't sealed (the lids didn't pop down) then refrigerate immediately. Label and store sealed jars in a cool dark place.