ITALIAN: Pesche Sciroppate

September 16, 2010 at 8:27 pm Leave a comment

There was an article on canning in a recent La Cucina Italiana, and we put up some of their canned peaches in syrup. We’re crazy about these—they’re tasty on oatmeal in the morning. The magazine also suggests serving them with ice cream.

Makes 3 pints.

  • 3 pounds firm, ripe peaches, quartered and pitted (no need to remove the skins!)
  • 2 ½ cups water
  • 1 cup sugar
  • 2 whole vanilla beans
  1. In a large saucepan, combine peaches, water, sugar, and vanilla beans. Bring to a boil. Reduce to a simmer and cook until peaches are tender, about 5 minutes.
  2. Remove pan from heat. Remove vanilla beans and cut in half crosswise, then in half lengthwise.
  3. Reserving syrup, spoon peaches into hot, sterilized canning jars. Add vanilla bean pieces. Ladle hot syrup over the top, leaving ½ inch of space at top. Wipe off rims of filled jars with a clean, damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked tight with your palm).
  4. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 20 minutes.
  5. With tongs, transfer jars to a towel-lined surface to cool.
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Entry filed under: Dairy-Free, Gluten-free, Italian, Preserving, Six Ingredients or Less, Vegan, Vegetarian, Wheat-free. Tags: .

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