Vanilla peaches
Hi! I want to make my father in law some canned vanilla peaches as a gift - they’re his favorite. I’ve never canned before, but I found the below recipe. Can someone help me make sure I do this safely? Thanks in advance for anyone willing to share their time/knowledge. I know this recipe is Australian, but I’m in the US in case that matters.
ingredients (4)
1.8L water
550g caster sugar
2 vanilla beans
16–18 yellow peaches (unblemished, not too ripe)
method
1.
Wash and sterilise the jars and lids (make sure to use new lids). You can sterilise the jars by placing them in the oven at 170°C for 20 minutes or in a pot of boiling water for 15 minutes. Once they are sterilised, allow to dry on a clean kitchen towel.
2.
Make the syrup by placing the water and sugar in a large pot. Halve vanilla beans, scrape the seeds out and put seeds and pods in the pot. Bring to a simmer, then plunge the peaches, 2 or 3 at a time, and poach in the syrup for 3–4 minutes. Lift them out with a slotted spoon and gently pinch off the skin. Set aside on a colander and repeat with remaining peaches.
3.
Take the sugar syrup off the heat. Cut the poached and peeled peaches in half and remove the stones. Pack 16–18 halves in each jar along with 1 vanilla pod. Place the sugar and vanilla syrup back on the stove and bring to a simmer, then, using a funnel, pour the liquid into the two jars, making sure it reaches the rims and neatly submerges the peaches.
4.
Screw the sterilised lids onto the jars firmly and cool down at room temperature to create a vacuum. The seal will contract and become slightly concave. Label and store for winter in a cool, dark place. When you open the jars, the seal will release, a good sign that your fruit is as fresh as when first picked.