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–+ servings

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 minutes
Cook Time 35 minutes
Hot Water Bath 20 minutes
Total Time 1 hour 25 minutes
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: 1PintCalories: 229kcalCarbohydrates: 58gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 378mgFiber: 4gSugar: 54gVitamin A: 635IUVitamin C: 13mgCalcium: 50mgIron: 1mg
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