Home Canned Spiced Peaches (My Grandma's Recipe) - Mirlandra's Kitchen (2024)

FAQs

What spices are good with peaches? ›

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Low-acid peaches – Use hot-pack method. When jars are filled, add ¼ teaspoon citric acid or 2 teaspoons lemon juice per pint. Process as indicated in hot pack instructions. Scald, peel and slice peaches.

NOTE To prevent peaches from turning brown, you can soak them in a solution of 1 teaspoon of citric acid or fruit fresh or 3000 mg Vitamin C per cup of water. Allow the sliced peaches to soak while sterilizing jars and making simple syrup.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Sugar and spice help make peaches nice!

And, depending on the dish, a tiny pinch of salt will often help to draw out and clarify flavors, and bring things into balance (without making things salty).

Peach and Ginger: The spicy heat of ginger pairs excellently with the juicy, sweet notes of peach, creating a zesty and invigorating blend. Peach and Dark Chocolate: The bitterness of dark chocolate perfectly complements the sweetness of peach, creating a decadently rich and fruity experience.

Here's why. Bottled lemon juice is standardized, or uniformly acidified, per FDA regulations. Therefore, it is consistent which provides a known level of safety for food preservation. The final acidity of a food product is critical to deter the growth of microorganisms that can cause spoilage or foodborne illness.

Peaches may be covered with your choice of sugar syrup, water, or apple or white grape juice. Sugar is not needed for safety in canning fruit; but in addition to adding flavor, sugar in the liquid helps to keep the texture of the fruit firm and preserve the color.

To prevent darkening, keep peeled peaches in ascorbic acid solution (1 teaspoon or 3000 milligrams ascorbic acid or vitamin C per gallon of water), or use a commercial ascorbic acid mixture according to directions on package. Drain when ready to process.

Fruit float occurs because air is trapped in the cells of the fruit. If products are properly prepared using methods in tested recipes, most of the air will be removed, and the possibility of fruit float will be reduced.

Can you use honey when canning peaches? ›

Honey: We mix honey with water and pour it over the peaches to preserve them in the jars. Canning jars with lids and bands, large pot with rack, canning tongs, and a timer: I prefer wide-mouth half-pint jars for this recipe, as I find that size to be easiest to fill.

A light mild flavored honey works well for canning fruit. If you are making a sweet pickled product, darker or stronger flavored honey works well. Honey may darken your fruit a little more than with sugar.

Transfer the peaches to a zip-top plastic freezer bag

This will keep those slices fresh deep into winter when you're craving a fresh peach pie or a warm and hearty peach cobbler.

According to the United States Department of Agriculture, canned contents are safe to eat as long as the can is in “good shape.” The Canned Food Alliance agrees, citing 100-year-old canned food that was recovered from sunken ships and tested microbiologically safe.

There's nothing like peaches in season. Thankfully, with so many varieties that can be grown in a number of regions through the U.S., you can get fresh-picked fruit for much of the year. But summer is the peak peach picking season, and that generally means May through late September.

Sprinkle sliced apples with cinnamon. Poach pears in apple juice with a twist of lemon peel and a pod of star anise. Defrost frozen blueberries in the microwave and bring them back to life with some lemon zest and grated nutmeg. Try a dash of ground cloves on canned peaches.

And my Sweet & Sour Tajín Peaches & Strawberries may just be my favorite way to eat them yet. They are a little sweet, a little salty, and a little spicy, for a flavor that truly cannot be beat!

Peach is a shade that doesn't always get a lot of love. While it works easily with muted tones like beige and off-white, the color also works wonders with brighter hues, from mustard yellow to tangerine orange. It even pairs well with colder colors, like darker greens or crystal blues.