Peach Syrup

Peach Syrup

by Self Sufficient if Ye Are Prepared Ye Shall Not Fear on Tuesday, September 21, 2010 at 6:33pm

Remember when canning to check the rims of your jars for cracks or burrs. Never reuse the lids for canning*.
*I do however  use the lids for other purposes that don’t require an airtight seal: short term freezing, covering something in the fridge, storing dried beans.*
Before beginning sterilize your jars and keep them hot and start heating the water for processing the jars.
Just before filling the jars sterilize the lids.
Ingredients:

• 5 cups peach puree (peeled, pitted, and whirred with a blender)
• 2 cups sugar
• 2 TBSP lemon juice (this is important for the acidity and color)
• 2 tsp vanilla

Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.
Pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tight (this means don’t strain to tighten them, air needs to be able to escape).
Process in a boiling water bath for 20 minutes.
Remove the jars and allow to cool undisturbed for 24 hours. Before storing, check the lids for a seal. They should not flex when pressed

Yield = 3 pints