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Home » Canning 2 » Spiced Vanilla Peaches

Spiced Vanilla Peaches

Published: Aug 26, 2014 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Spiced Vanilla Peaches

Disclosure: This Spiced Vanilla Peaches recipe has been sponsored by the Washington State Fruit Commission  as part of their Canbassador program. All opinions are my own.

 The folks from the Washington State Fruit Commission recently sent me an email asking if I would like to be a part of the Canbassador program this year. As you  know I love canning. I have been making homemade jams since about 1989 when I lived in Georgia and found out blackberries grew wild along the roads in ditches. Since then I may have missed a few years in my canning adventures but I have canned more years than I have not.

Spiced Vanilla Peaches, Peach canning recipe, peaches, Washington State fruit recipes

Spiced Vanilla Peaches made with pure vanilla beans. You can see some of the vanilla bean specks floating around the peaches infusing the peaches with the flavor of vanilla.

 

When the Washington State Fruit Commission told me they would be sending me a box of stone fruit I was expecting a box of cherries or maybe even plums. I never expected a huge box of peaches to show up on my doorstep. I honestly don't  know if I knew peaches were grown in Washington. As I mentioned I had lived in Georgia and each canning season I would watch for Georgia peaches to come to town here in Florida because my favorite peach jam recipe is a Peach & Jalapeno Pepper jam I make. Up until now I thought Georgia had some of the best peaches I had ever tasted.

Washington State Peaches, Spice Vanilla Peach recipe, canning peaches, peach recipes

Well was I in for a big surprise. I have never seen prettier peaches then the peaches the Washington State Fruit Commission sent me. They are huge, juicy and sweet. The first thing I did as I unpacked the box was put one up to my nose and inhale the glorious scent only a fresh ripe peach has. I was in peach heaven.

Now I had to decide what I was going to make with all these beautiful Washington State peaches. I wanted to venture out a bit. I wanted to make something new. A new flavor of jam maybe. Or maybe something I had never canned before.

Washington State fresh peaches, SPice Vanilla peaches, canned peaches

I took a look at some of the recipes on the Washington State Fruit Commission  Sweet Preservation website to see if anything caught my eye. There are lots of great canning recipes there along with all the canning and preserving information you could ever need. SweetPreservation.com is a great resource for canning recipes, downloadable jar labels, preservation party ideas and much more. 

I saw a recipe for Peach Butter that looked interesting. I've never made Peach Butter before. I actually made a batch of Balsamic Roasted Peach & Vanilla Butter that I will be sharing soon but today I am sharing this recipe for Spiced Vanilla Peaches. After I made the  Balsamic Roasted Peach & Vanilla Butter I still had a lot of peaches left.

I finally settled on making canned peaches. In all my years of canning I have never canned peaches before. I had to put my own spin on it and add cinnamon and a vanilla bean to make these Spiced Vanilla Peaches. I love adding vanilla bean to my jams. Peach Vanilla jam has a deep rich flavor thanks to the addition of a vanilla bean pod or two added to the jam as it cooks.

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For more canning inspiration be sure to check out the SweetPreservation website. 

Print the Spiced Vanilla Peaches recipe below.

Spiced Vanilla Peaches

Arlene Mobley - Flour On My Face
Canned peaches are delicious and help stretch fresh peach season beyond the summer month. Make a batch of Spiced Vanilla Peaches this summer and enjoy them all winter long.
5 from 3 votes
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Prep Time 30 mins
Cook Time 35 mins
Hot Water Bath 20 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine American
Servings 8 Pints
Calories 229 kcal

Ingredients  

  • 10 cups peaches peeled and sliced into ¼th (about 20 large peaches)
  • 13 cups water
  • 1 ½ cups sugar
  • 8-12 whole vanilla beans
  • 6 medium cinnamon sticks
  • 2-3 whole fresh lemons
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Instructions 

  • Prepare jars and lids per USDA canning standards.
  • Measure the sugar and water into a large pot. Heat on low and allow the sugar to dissolve while slicing the peaches.
  • Squeeze the juice from ½ a lemon into the bottom of a large bowl.
  • Peel and slice the peaches into ¼ ths putting the peach slices into the bowl with the lemon juice to prevent browning. Add more lemon juice as needed if peaches begin to darken.
  • Remove about half of the water & sugar from the pot and reserve.
  • Bring the remaining sugar water to a boil. Add as many of the peach slices as possible into the pot of boiling sugar water. Stir the peach slices for a couple of minutes until the peaches are heated through.
  • Remove one pint jar from the hot water at a time. Into each jar place 1 tablespoon lemon juice, ½ a cinnamon stick, 1 vanilla bean cut in half and split.
  • Carefully ladle peaches into each jar. Fill each jar with the light syrup leaving ½ inch headspace.
  • Remove all air bubbles by running a chop stick or similar non metal item around the edges of each jar.
  • Wipe rim of jar with a damp paper towel.
  • Place a flat lid and band on each jar. Set filled jars aside.
  • Repeat as needed filling all of your jars until you run out of peaches.
  • When the light syrup gets low in the large pot replenish with reserved syrup and bring to a boil.
  • Process filled jars in a hot water bath for 20-30 minutes.
  • After five minutes remove each jar from the canner and cool on a towel for 24 hours.
  • Check for a proper seal before storing.

Recipe Expert Tips

  • Nutritional values per jar.

Nutrition

Serving: 1Pint | Calories: 229kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 378mg | Fiber: 4g | Sugar: 54g | Vitamin A: 635IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 1mg
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 Head over to my canning recipes page for more canning recipes.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Nina Wood

    September 04, 2017 at 4:51 am

    Why so many lemons in the recipe if you only use half a lemon?

    Reply
    • Arlene Mobley

      September 04, 2017 at 9:43 pm

      5 stars
      Nina

      Not sure why I had so many lemons in the ingredient list but you will need 2-3 lemons depending on the size to prevent browning as you slice the peaches. Add more lemon juice to the bowl as needed.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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