Chef Drew Flanders’ Canned Peaches Recipe

Ingredients:

• 2 1/4 cups granulated sugar (see Cook’s Tip)
• 2 1/4 cups water
• 4 to 6 pounds of peaches
• 1 vanilla bean or /2 Tbsp vanilla bean paste
• 1/4 cup cognac or brandy (optional)
• Serve with:
• Vanilla or almond pound cake
• Sweetened whipped cream

Directions:

1. For an overview of the canning process and a list of supplies, start here.
2. Sanitize jars.
3. Fill a medium pot with water and bring to boil.
4. While water is heating, make syrup. In large non-reactive pot, heat sugar and water over medium-high heat. Bring to a boil, stirring occasionally until sugar is dissolved. Don’t allow syrup to reduce.
5. Once the sugar is dissolved, turn heat to medium-low. Split a vanilla bean lengthwise. Scrape the vanilla seeds into the syrup, and then add the whole bean pod. Alternatively, add 1/2 Tbsp vanilla bean paste. Pour in cognac or brandy, if desired. Keep syrup on low while continuing with next step.
6. Set up a large bowl of ice water next to stove. Blanch peaches for 30 seconds by carefully submerging into the pot of boiling water. Using a slotted spoon, lift peaches and immediately transfer to ice bath. You may have to work in batches. This process helps the skins peel off easily. Peel skins, halve peaches, and remove pits. Keep halved or cut into thick slices.
7. Place peaches in pot of warm syrup for about 3 minutes to heat fruit through. Pack hot peaches into jars and ladle enough syrup over to cover, leaving about a half-inch of head space. Run a skewer around the inside edge of the jars to remove any air bubbles. Wipe edges clean of drips using a paper towel and high-proof alcohol. Close jars and secure lids with rings, but do not screw tightly.
8. Place canning rack or folded dish towel in bottom of large pot. Add jars of peaches and ensure they’re covered by at least one-inch of water. Bring to a boil, cover pot with a lid, and leave for 20 minutes.
9. Turn off heat, remove lid of pot, and allow jars to sit for 5 minutes. Use a jar lifter to carefully remove jars and place on a dish towel or cooling rack. Do not set on a cold surface. Once the lids are cool to the touch, test the sealing process by pressing on the center of the lids. If they give at all, refrigerate and use immediately. Otherwise, they’re safe to store for a year.
10. Cook’s Tip:
11. To make this recipe more indulgent, use half granulated and half brown sugar for the syrup.