H and I have a deal: if he buys me a lug of peaches and a bottle of brandy, I’ll can spiced brandied peaches.
The canning peaches were kind of lousy last year–many were rotten around the pit, and I had to compost half of them. This year, when I started skinning and halving them, the quality was so good I called H and asked if he’d want to bring me another lug.
The two lugs gave me two of these Rubbermaid dish tubs full-to-the-brim of peach halves, with hardly any wasted fruit at all this time around. There wan’t a single bad peach, and there were only one or two that required more than a tiny bit if trimming.
To can the peaches, I used a very light syrup (most recipes call for 1:1 water:sugar–WAY too sweet for our taste) of sixteen cups water and six cups sugar. I added a few cinnamon sticks and crystallized ginger pieces to the syrup as well.
The peaches were cooked in the syrup a few at a time for about five minutes, then sieved out and packed into quart jars. Once each jar was packed, it got a shot of brandy, then topped off with sugar syrup leaving about 3/4 inch of headroom. The jars went in the boiling water bath canner for 25 minutes.
Altogether, the two lugs–that’s 88 peaches total–made 19 quarts of brandied peach halves. This is the nicest looking batch I’ve done in the four or five years I’ve been canning them.
H will be so pleased! But first, he has to eat the last two pints from last year’s canning season…