No matter where you are in the US, things are confusing right now. And while you may need to worry about who our next president will be, or whether you should take your summer clothes out of storage early or not, you can always count on the power of the peach to bring a smile to your face.
Just look at them. You can almost smell them they look so good. Wishing you had some peaches right now? If you read Melissa’s post on peaches this August than you may have some chillin in a dark place right now, ready to be eaten. But, if you are peachless, have no fear! Read on and prepare for the bounty we know summer will bring so that next winter you will be able to enjoy these jewels during your next snow storm or cold and rainy day.
A quick note on canning: canning is very easy and you should not be afraid of it!!! However, it is important to be careful and to be smart when canning. Ball Jar’s site has a wonderful explanation of how to safely can. Don’t forget: when it doubt throw it out!
Peaches In Lavender Syrup (from Saving the Season)
What you will need:
- 8 lbs of ripe peaches
- 8 cups of water
- 4 cups of sugar
- 2 stems of lavender
- paring knife
- mason jars
- fresh lids
- canning pot (any tall stock pot will do)
- Tongs meant to handle hot jars
- jar rings
What to do:
- READ UP ON PROPER CANNING TECHNIQUES!!!
- Place jars in canning pot, cover with water and simmer
- Blanch peaches in batches in a pot of boiling water for 1 min
- While peaches cool, boil water, sugar and lavender in large pot
- When peaches are cool enough to touch, peel and cut in half using paring knife and remove pits
- Save skins and any liquid peaches release while they are sitting and waiting in a bowl to be canned (see below for what to do with these!)
- Remove jars from water and pack with peach halves seed side down (about three or four per jar)
- Ladle syrup over peaches until almost covered
- Tap jars to settle peaches and syrup and then fill jar with syrup (leave 1/2 inch of headspace)
- Seal jars and process in boiling water bath for 30 minutes
- When cool, remove rings and place jars in a cool place
- On a snowy day, eat over vanilla ice cream and remember, summer is also coming 🙂
Here at Hooch & Home we take Benjamin Franklin’s advice to “waste not want not” very seriously. The thought of composting those gorgeous peach peels was too painful so I figured it was time to experiment.
Benjamin Franklin’s Peach Liqueur
What you will need:
- Leftover peach peels and peach juice from canning peaches
- 500 ml of vodka
- 2 cups sugar
- 1.5 cups water
What to do:
- Combine vodka and peach leftovers in a sealable jar
- Let leftovers sit in vodka for 30 days
- Strain vodka into another sealable jar
- Combine water and sugar in small pot and heat until combined to make simple syrup
- Once cooled add simple syrup to peach infusion
- Let sit in dark corner for 30 days
There are so many delicious drinks that you can make with this liqueur but my favorite thing so far has been various mixing with Campari. The peachy sweetness is a perfect balance for the bitter flavor of the Campari. Below I mixed 1 oz of Campari, 1 oz of peach liqueur, 1 oz of gin and 1 oz of lemon juice. We pretended it was summer even though we were snuggled under blankets!
Tonight I used it to make a peachy negroni. I simply substituted peach liqueur for gin and kept the 1:1:1 proportions. The drink was sweet and the perfect thing to sip as I slip deeper into my denial about the cold weather that we are having.
Can’t wait till peaches are back in season!!!!!