Last Call...Small Batch Canned Peaches In Amaretto Syrup

Hurry, hurry, hurry to the grocery store, or your nearest fruit and vegetable market, and pick up some of the peaches lying in big crates with signs that say tree ripened.  They are sensational this year.  I keep going back for more, in spite of the fact I swore off more peaches when I finished canning the last batch.  Yes, I have made peach jam but I have mostly canned them in syrup to enjoy this coming winter.  I am not giving them away this time, so don't ask... even if you are Angelina and Brad.

When peaches are this good, it is a crime to bake them in tarts, pies or even ice cream.  Yep, we have had those too.  Had to.  But it's the cold peaches in a light syrup that have blown us away.  Sometimes we have topped them with vanilla ice cream, others crushed pistachios or amaretto cookies.   Come to think of it, I have even forgotten my favorite recipe for Peach Melba!

Canning and preserving have always been perceived as the domain of the experienced cook.  Notice I did not say the great cook or even the good cook.  I said experienced cook, as in your grandmother.  When I see the words, I think of grandmothers and gingham check, wagon trains and apple pie.  If you can or preserve, you have mileage behind you. You are an artiste!  Well, I have news for you, a caveman can do it, if he follows the steps.  It is precise and requires some patience, something most of us don't have.  But it is not difficult and overwhelming  if you do it in small batches, as I recently discovered.

Peach Jam

To can peaches, or any other fruit for that matter, you really don't need a recipe.  It is mainly a procedure with ratios and proportions as it pertains to fruit and syrup.   You don't need to set aside a whole day or even a whole morning.  After you get the hang of it and the why of it, it is not a painful task. You really have no excuse and will be amply rewarded come winter time.  Hey, I have even taken a break from my blog rest to get you going.

My winter stash of canned peaches and peach jams

The recipe below used six large peaches and yielded three one quart jars.  That's more than ample to carry this small family through the winter.  After eating three quarts of anything, it begins to get boring especially if you have already canned three pints of peach jam!  You are not going into the business of canning peaches so don't make that much.

Don't crowd the fruit too much and make sure the syrup covers it to the top, even if you have to slice some of the halves. If you don't have or like amaretto, skip it.  They are just as divine without it. Should you be a generous and caring person, double the recipe, make four cups of syrup and share them with some of those special friends.  By special I mean the ones you know will appreciate and enjoy them..  AND should you have left over syrup, save it, chill it and add some to a cold glass of Champagne or Prosecco.

I never thought I would turn into a canner, but perhaps the South has finally gotten to me.  That or watching Diane Keaton in Baby Boom too many times!

Small Batch Canned Peaches
Makes 3 to 4 jars

Ingredients

6 to 8 peaches
2 cups of syrup
1 tsp. amaretto (optional)

3 or 4 Balls canning glass jars

Procedure

Get a big saucepan pan or pot, 6 to 8 quarts, add water, bring to boil and drop peaches.  Leave for about 30 seconds.  Remove the peaches from the water, (SAVE THAT WATER) and slide them into a pan of iced water.  When peaches cool off, remove from the pan and peel with your hands.  This will take you no time.

On a tall pot, heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Cut the peaches in half carefully, with a paring knife, and remove the pit.

Measure 4 cups of the water you boiled the peaches in and return it to the pan.  Add 4 cups of sugar.  Bring to a boil and cook until sugar dissolves.

Add the peaches and the pits.

Add 1 tsp of amaretto, if using

Cook the peaches at a low simmer for about 10 minutes.  Check to see if they are done by inserting the tip of the paring knife.  Don't get them too soft. They will continue cooking until they have cooled down in their jars.

Pack hot peaches, using a slotted spoon, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. I cover the pot with a loose lid. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
YOU ARE DONE!

Now this might seem like a lot but not if you are only canning this small amount.  It is really just a few quick steps. If you plan to use them within 30 days don't bother.  Just refrigerate.

 
Recipe and Photos Lindaraxa