Welcome to LeGourmet.tv. It is peaches season here in Ontario and I have fresh Ontario peaches. They are very, very tasty but I am planning on putting them in some syrup and preserving them for the winter time.
So, the first thing we are going to do is make our light syrup with just some water and some sugar. Now the recipe for those of you who are watching legourmet.tv is, you just press the button, it will take you to the recipe. For those of you who aren't at legourmet.tv, come on over, check out the recipe. We will make our syrup - we will take it to the stove.
So, continue to stir until the sugar is dissolved. We'll bring it to a boil and then it's ready to be used. So we'll just move it to the back burner to keep it warm until we've got the peaches ready.
Alright, so our syrup is ready. It's sitting on the back burner on low keeping warm. I have just turned the pot on to heat the water so we can start getting the peaches ready. So, in this whole process of getting the peaches peeled and ready, we need to get some lemon water.
So I have here - so in my water, I am going to put some lemon. The purpose of course is to prevent oxidation. It's a soft fruit. Once they are exposed, they start to turn brown. This will prevent that from happening because it's going to take a while to process all of the peaches.
Alright, so our water is boiling. We are going to drop a few of our peaches in there. So they take about 30 seconds to a minute. But we've to wait for them to kind of get wrinkly and crackly. They are so wrinkly already. Throw them into some ice water. I hope that one's already -- so I am going to put a few more in. So there are a few peaches to go. I should get a knife. Perfect! It's not easy enough to peel, just slides right off. Still a little bit warm. Little bit slippery too. Oh, let's put them in my lemon. Alright, let's try another -- Alright. Last peach.
I have yet to develop a full proof method to do this. I am sure that someone knows a system that works really well. And of course, being the last one it's going to be an absolute disaster. I will not have, necessarily have the prettiest peaches but they will taste absolutely, if I was to work them nicely, they will taste absolutely fabulous. So let's put them in the jars.
Alright. So we are ready to go. Our jars are ready. It's a little bit hot. This prong is always a little bit awkward. Alright. So one, we want to fill it with peaches. I am always afraid because it's a little bit hot. I want to put them in there so that there is approximately one centimeter or half an inch from the top. So that looks just fine. So we will fill it with syrup.
As per usual, we want to look for this little air bubbles, let them out of the top there. Oh, there is a nice little gurgle there. There we go. Alright, so once you have done that you might want to add -- you might find you need to add a little bit more syrup, just to make sure it's still covered, now that they have shifted. Make sure the rim is syrup free. Should I slide? Finger tight. Just set it aside and we are ready to fill the rest of them.
Alright. So they are in the canner, once it's brought to a boil, they will stand there for 30 minutes. We'll turn it off at that point, let it rest for 5 minutes, and then they are ready to be stored away. It's time to clean up.
And there you have it. Peaches ready for winter. If you are on legoumet.tv, just click the video, the recipe will pop-up, if you in need. If you are watching this from another site, come on over to legourmet.tv, check us out. Thanks, for stopping by.
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