PREP: 40 minutes COOL: 30 minutes PROCESS: 25 minutes MAKES: 5 quarts
5¼ cups water
2¼ cups sugar
12 whole cloves
2 3- to 4-inch cinnamon sticks
8 to 10 lb. ripe peaches
Ascorbic acid color-keeper
1. For syrup, in a 4- to 6-qt. heavy pot combine the first four ingredients (through cinnamon sticks). Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Cool 30 minutes. Using a slotted spoon, remove and discard cinnamon sticks. If desired, remove cloves from syrup. Set syrup aside.
2. Bring a large saucepan of water to boiling. Fill a large bowl with ice water. Carefully lower two or three peaches into boiling water 30 to 60 seconds. Using a slotted spoon, transfer peaches from boiling water to ice water. When peaches are cool enough to handle, remove and discard skins. Repeat with remaining peaches.
3. Prepare ascorbic acid color-keeper solution according to package directions. Cut peaches in half. Remove and discard pits. Slice peaches, placing slices in the ascorbic acid solution as soon as they are cut to prevent discoloration. Pack peach slices into five hot sterilized quart canning jars, leaving a ½-inch headspace.
4. Return syrup to boiling. Ladle hot syrup into jars, covering peaches and maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
PER ¾ CUP PEACHES: 127 cal., 0 g fat, 0 mg chol., 1 mg sodium, 32 g carb., 2 g fiber, 1 g pro.
Blanching—to boil briefly then plunge into ice water—makes the peels of soft-skin fruits come off easily. It also slows or stops the action of enzymes, which can cause loss of flavor, color, and texture.
1. To peel peaches, bring a large pot of water to boiling. Place peaches in boiling water 30 to 60 seconds or until skins start to split.
2. Transfer peaches from boiling water to a large bowl of ice water. Remove fruit from cold water after a few minutes. Use a paring knife to easily pull off the skins.