This recipe provides a detailed method for preserving ripe peaches with whole cinnamon, cloves, and allspice. These canned peaches are preserved in a heavy sugar syrup to maintain texture and flavor throughout the year.
List of ingredients
- 10 lbs peaches (approximately 15 to 20 large peaches) – ensure they are ripe but firm.
- 14 cinnamon sticks – use whole sticks for clear syrup.
- 3 1/2 teaspoons whole cloves – do not use ground cloves.
- 3 1/2 teaspoons whole allspice – use whole berries.
- 12 cups granulated sugar – for a heavy syrup consistency.
- 12 cups water – used to dissolve the sugar.
step-by-step instructions
- Prepare Equipment: Set up the water bath canner and clean all canning jars. Bring the water in the canner to a boil; if it reaches boiling point before the fruit is ready, turn it off and reheat it just before processing.
- Add Spices: Distribute the whole spices into each jar. Place 1/2 teaspoon of whole allspice, 1/2 teaspoon of whole cloves, and 2 whole cinnamon sticks in every quart jar.
- Prepare Syrup: Combine the water and granulated sugar in a large saucepan. Heat the mixture over medium heat, stirring until the sugar is completely dissolved, then set the syrup aside.
- Blanch Peaches: Dip the peaches into boiling water for 30 to 60 seconds. Use a large slotted spoon to process about 5 peaches at a time. Immediately move the peaches into a sink or bowl filled with ice water to stop the cooking process.
- Peel and Pit: Slice each peach in half along its natural seam. The skin should slide off easily after blanching. Remove the skin, the pit, and any remaining fragments of the pit from the fruit.
- Pack Jars: Fill each jar one at a time, packing the peach halves pit side down. Pour the hot syrup over the peaches, leaving exactly 1/2 inch of headspace at the top.
- Process: Load 7 quart jars into the boiling water bath canner. Ensure the water level covers the tops of the jars by at least 2 inches.
- Boil and Time: Bring the water back to a rolling boil. Process the jars for 30 minutes. Adjust for altitude: add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft, 15 minutes for 6,001-8,000 ft, and 20 minutes for 8,001-10,000 ft.
- Cool and Store: Remove jars and place them on a towel. Let them cool to room temperature until the lids seal. Store sealed jars in a cool, dark place for up to two years. Any jars that fail to seal must be refrigerated and consumed within one week.
Syrup Density Options
Heavy Syrup Consistency
The standard recipe uses 12 cups of sugar for 12 cups of water. This creates a thick, sweet syrup that helps preserve the shape of the peaches and provides a dessert-like quality.
Medium Syrup Consistency
For a less sweet option, use 9 cups of sugar for 12 cups of water. This reduces the sugar concentration while still providing enough sweetness to balance the whole spices.
Light Syrup Consistency
If you prefer a very light sweetness, use 6 cups of sugar for 12 cups of water. This version is more suitable for those who want the natural flavor of the peach to be more prominent.
Essential Canning Equipment
Water Bath Canner
A wide pot specifically designed for canning is necessary to ensure that the jars are fully submerged. The pot must be deep enough to keep at least 2 inches of water above the jar lids during the entire process.
Wide Mouth Quart Jars
Wide mouth jars are highly recommended for this recipe. They allow you to pack peach halves more efficiently and make it easier to remove the fruit without damaging the slices.
Sterilized Lids and Bands
Use new canning lids for every batch to ensure a vacuum seal. Ensure the rims of the jars are clean and free of syrup before applying the lids to prevent seal failure.
Slotted Spoon and Ice Bath
A large slotted spoon is required for transferring peaches from boiling water to the ice bath. The ice bath is critical to stop the cooking process immediately, preventing the peaches from becoming mushy.
Altitude Processing Guide
Low Altitude Requirements
At elevations below 1,000 feet, the standard processing time of 30 minutes is sufficient. This ensures the center of the fruit reaches the necessary temperature for safety.
Mid-Range Elevation Adjustments
Between 1,001 and 6,000 feet, water boils at a lower temperature. You must add between 5 and 10 minutes to the processing time to compensate for the lower boiling point.
High Altitude Precautions
For elevations between 6,001 and 10,000 feet, add 15 to 20 minutes to the processing time. Failure to adjust for high altitude can result in improperly canned fruit that may spoil.
Serving and Pairing Ideas
Holiday Side Dish
These spiced peaches are a traditional accompaniment to holiday meals. They pair well with savory dishes like roasted turkey or baked ham, providing a sweet and spicy contrast to the meat.
Dessert Accompaniments
Serve the canned peaches warmed over vanilla bean ice cream or with a dollop of whipped cream. The cinnamon and clove flavors make them an ideal topping for autumn desserts.
Breakfast Toppings
Use the peaches and a small amount of the syrup as a topping for waffles, pancakes, or French toast. The spiced syrup can be drizzled over the entire plate for extra flavor.
Savory Meat Pairings
The spiced syrup and fruit can be used as a glaze for roasted chicken. The sugar caramelizes on the skin while the allspice and cinnamon add depth to the savory flavor.
Storage and Maintenance
The Cooling Phase
After removing jars from the canner, place them on a clean towel or wooden board. Avoid placing them on cold countertops, as the sudden temperature change can cause the glass to crack.
Verifying the Vacuum Seal
Once the jars have cooled completely, press the center of the lid. If the lid does not pop back, it is sealed. If it moves, the seal failed and the jar must be refrigerated.
Optimal Storage Environment
Store the sealed jars in a pantry or cellar where they are protected from direct sunlight. A cool, dark environment prevents the color of the peaches from fading over time.
Shelf Life Expectations
When processed correctly and stored properly, these peaches remain safe to eat for up to two years. For the best flavor and texture, consume them within the first twelve months.
Troubleshooting Canning Issues
Dealing with Unsealed Lids
If a lid fails to seal after cooling, you can either re-process the jar with a new lid or store it in the refrigerator. Refrigerated jars must be eaten within seven days.
Managing Cloudy Syrup
Cloudy syrup can occur if the peaches were not blanched properly or if the sugar was not fully dissolved. Ensure the syrup is clear before pouring it into the jars to avoid this.
Preventing Floating Fruit
To keep the peaches submerged, pack them tightly and ensure the syrup is hot when added. This reduces the amount of air trapped in the jar, which prevents the fruit from floating.
Handling Bruised Fruit
Avoid using overripe or bruised peaches as they will lose their structure during the 30-minute boiling process. Select peaches that are ripe but still firm to the touch.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but you should skip the blanching step. Thaw them slightly and pack them directly into the jars, though the texture may be softer than fresh peaches.
Can I substitute the whole spices for ground spices?
It is not recommended to use ground spices. Ground cinnamon and cloves will make the syrup cloudy and may create a gritty texture throughout the canned fruit.
Why is the water bath method used instead of pressure canning?
Peaches are high-acid fruits, which makes them safe for water bath canning. Pressure canning is only required for low-acid foods like vegetables or meats.
Can the sugar be reduced further?
While you can use a light syrup, reducing sugar too much can affect the preservation and texture of the fruit. Follow the light syrup ratio of 6 cups sugar to 12 cups water for a safer reduction.
What should I do with the leftover syrup?
The syrup is highly flavorful and can be used as a glaze for cakes or as a base for non-alcoholic spiced drinks. Keep it in a sealed container in the refrigerator.
Is the 1/2 inch headspace strictly necessary?
Yes, the 1/2 inch headspace is critical for creating a proper vacuum seal. Too much or too little space can lead to seal failure or syrup overflow during processing.
Do I need to peel the peaches before blanching?
No, you should blanch the peaches with the skin on. The boiling water loosens the skin, allowing it to slip off easily after the ice bath without removing the fruit’s flesh.
Print
Home Canned Spiced Peaches
- Total Time: 150 minutes
- Yield: 28 servings 1x
- Diet: Vegetarian
Description
Spiced peaches are a wonderful alternative to regular canned peaches. The addition of whole spices creates a savory treat perfect for winter, holidays, or as unique homemade gifts.
Ingredients
- 10 lbs peaches (about 15 – 20 large)
- 14 cinnamon sticks
- 3 1/2 teaspoons whole cloves
- 3 1/2 teaspoons whole allspice
- 12 cups granulated sugar
- 12 cups water
Instructions
- Step: Prepare your water bath canner and clean jars. Start the canner coming to a boil.
- Step: Put spices into the jars: 1/2 teaspoon of whole allspice, 1/2 teaspoon of cloves, and 2 whole cinnamon sticks per jar.
- Step: Prepare desired sugar syrup by heating water and sugar in a sauce pan until sugar is dissolved.
- Step: Blanch peaches by dipping in boiling water for 30-60 seconds; immediately remove peaches to ice water to stop the cooking.
- Step: Slice each peach in half along the natural line and remove skin, pit, and any little fragments of pit.
- Step: Fill one jar at a time, packing peach halves pit side down, and cover with hot syrup leaving 1/2″ head space.
- Step: Load 7 quarts into a boiling water bath canner, ensuring the jars are covered by at least 2″ of water.
- Step: Bring the water back to a boil and process for 30 minutes (adjust for altitude: add 5-20 minutes for elevations above 1,000 feet).
- Step: Remove jars and place on a towel to cool until the lids seal.
Notes
Use wide mouth jars for easier packing. For a light syrup, use 6 cups sugar to 12 cups water; for a medium syrup, use 9 cups sugar to 12 cups water. Save the leftover syrup for drizzling over cakes or making drinks.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Canning
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 99 g
- Sodium: 7 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg