Canned peaches have a deep, concentrated flavor that brightens dishes like braised pulled pork sandwiches and cold peach soup. Store-bought versions can be delicious, but during the summer, when fresh peaches are plentiful, it's easy enough to can them yourself. In this recipe, ripe peaches are mixed with sugar syrup and cinnamon sticks, which imbue the fruit with sweet, spicy flavor. Look for firm, unblemished fruits that give a little when squeezed. Keep in mind that unripe peaches can be coaxed into ripening by placing them in a brown paper bag for a couple of days at room temperature. The enclosed environment traps the natural ethylene gases the fruit gives off, hastening the ripening process. Boiling the jars protects against spoilage, so you can enjoy summer's peaches safely for the rest of the year. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.
- 15 whole cloves
- 3 sticks cinnamon
- 2 cups sugar
- 6 lb. medium, ripe peaches (about 20), peeled and pitted, quartered if large
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