Making rock sugar canned yellow peaches is a delightful way to preserve summer’s sweetness. This simple recipe yields tender, fragrant peaches bathed in a light syrup, perfect for desserts or snacking. Here’s a step-by-step guide.
Ingredients:
- 4 ripe but firm yellow peaches (about 500g), peeled and pitted
- 200g rock sugar (or adjust to taste)
- 1 liter water
- 1 tbsp lemon juice (to prevent browning)
- Optional: a few slices of ginger or star anise for extra flavor.
Steps:
1. Prepare the Peaches: Blanch peaches in boiling water for 1 minute, then transfer to ice water. The skins will slip off easily. Halve or slice them, and soak in lemon water to retain color.
2. Make the Syrup: Dissolve rock sugar in water over medium heat, stirring until clear. Bring to a gentle boil, then simmer for 5 minutes.
3. Can the Peaches: Sterilize glass jars by boiling them for 10 minutes. Pack peach slices tightly into jars, then pour the hot syrup over, leaving 1 cm headspace. Add optional spices if using.
4. Seal and Process: Wipe jar rims, seal tightly, and process in a water bath for 15 minutes (or refrigerate for immediate use). Cool completely before storing in a cool, dark place.
These canned peaches will keep for up to a year and taste even better after a month, as the flavors meld. Enjoy them with yogurt, ice cream, or straight from the jar!
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