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Debby's BRANDIED PEACHES
Step 1 - Selecting the peaches is the most important step! Choose peaches that are sweet, and to make the work easier, cling-free. This means the peach separates easily from the pit. Select ripe, mature fruit of ideal quality for eating fresh or cooking. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh.
Step 2 - How many peaches? It takes about 5 good sizes peaches to fill one quart jar.
Step 3 - Wash jars and lids. Use the dishwasher for the jars bit put the lids into a pan of boiling water for at least several minutes. I just put the lids in a small pot of almost boiling water for 3 minutes, and use the magnetic "lid lifter wand" to pull them out and sit them on a clean white dishtowel until needed.
Step 4 - Prepare sugar (or other sweetener) solution. Peaches must be packed in a solution of water and sugar or fruit juice. It's up to you which to use.
Sugar Syrup
Syrup Sugar Water Yield
Light 2 cups 6 cups 7 cups
Medium 3 cups 6 cups 6 1/2 cups
Heavy 4 cups 6 cups 7 cups
NOTE: you can ALSO use white grape juice (if you want a natural alternative) or water or artificial sweetener (Splenda, NOT Nutrasweet; if you need a sugar-free alternative).
Add sugar slowly, stirring constantly to dissolve, to water. Bring to a gentle boil. After preparing the liquid syrup, keep it hot (but not boiling).
Step 5 -Wash the peaches. Rinse in plain cold or lukewarm water.
Step 6 - Peeling the Peaches. Dip fruit in boiling water for 30 to 60 seconds. Remove using a slotted spoon, placing peaches into large bowl or pot of cold water and ice. Skins will easily slide off.
Step 7 - Cut up the peaches. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer. Remove pits.
Step 8 - Prevent the fruit from darkening. To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh, i.e., citric acid or vitamin C, all perfectly natural. Then stir the peaches to make sure all surfaces have been coated.
Step 9 - For a Hot Pack. Hot packing is recommended for all fruits because it is safer and makes fruit easier to pack in jars. Hot packed peaches are less likely to float than peaches canned by the raw-pack method. Just put the cut peaches into the boiling syrup solution for 5 minutes. (If you want to use the "raw pack" method, just skip this step!)
Step 10 - Fill the jars. Pack peaches into clean jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1 inch head space. Add a tablespoon of brandy or cognac. The fruit should be covered completely. Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. To do this more effectively, tilt the jar slightly while running the tool between fruit and edge of jar and also pressing inward against fruit a few times. Wipe rim and screw threads with clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.
Step 11 - Process jars in water bath. Put sealed jars in canner and keep them covered with at least 1 inch of boiling water. Boil them for at least 20 minutes (no more than 30 min).
Step 12 - Remove and cool. Lift jars out of water and let cool without touching in draft-free place where they won't be bumped. I spread a clean white towel on my counter and let them sit undisturbed overnight before storing in a clean dry place until the first snow! Nothing like a bowl of vanilla ice cream topped with these peaches to remind you that yes, there is a another summer coming to look forward to!
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