Do a Little Batch of Canned Cinnamon Peaches With Me
Exquisite Taste of Cinnamon Spices My Little Batch of Sugar-free Canned Peaches
Having retired from decades of home canning for the family I'm creating tiny exquisite preserved fruits and specialty jams and pickled things to carry the tastes of Summer into the darkness of Winter
I put up these goodies in pint, half-pint and 4oz jars. They will add delight to my Winter meals and surprise friends and family as gifts.
You can find my set of recipe articles on Squidoo so you'll see what I am so excited about. Today I had a bunch of ripe and ready large golden organic peaches for my project.
Photograph Â© 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved
My cinnamon sticks and maple syrup and canning jars had been delivered just in time. I finished up with six pints of glowing spicy peach slices; and a tiny jar of cinnamon syrup and a delightful dessert that I write about in another article.
The pantry shelves are growing more beautiful and colorful daily, as I add tiny jars of ginger apricot jam, spiced zucchini cookie foundation, pickles, ginger orange cardamon sauce and more.
Sterilizing My Little Canning Jars in My Small Canner
- Prep time: 1 hour 10 min
- Cook time: 25 min
- Ready in: 1 hour 35 min
- Yields: 6 half-pints + more
- 8 large ripe peaches
- 1 Cup maple syrup
- 14 " bulk cinnamon bark pieces
- 4 Cups water
- 1/4 medium lemon
- THE CANNER
- Place 7 pint size, and 1 4-oz size, jars in rack in empty canner. Cover canner with lid.
- Fill canner by carrying water from faucet in a medium sized sauce pan, unless you're built like the Hulk. You surely want to avoid pulling your back out by trying to lift a filled canner, so please do it the easy way.
- Pour water over and into empty jars so they are weighted enough not to bounce around when the water boils.
- Turn heat on low. When you hear the water simmering check it. Time boiling water for 10 minutes, to sterilize the jars. Turn heat back on low, leaving lid on.
- FILL SMALL POT WITH WATER
- You will use this little pot to blanch the peaches. It must hold enough water to completely immerse them. Turn heat on low.
- MAKE SYRUP
- Add maple syrup, water and cinnamon sticks to medium saucepan. Cover and turn heat to medium until just before it boils. Turn heat down so syrup simmers. Let simmer 15 minutes or until spicy enough to suit you after tasting. Keep warm.
- WASH PEACHES
- Using soft brush, gently scrub peaches in non-chemical fruit and veggie wash. Rinse well in fresh water.
- BLANCH PEACHES
- Place washed peaches into boiling blanching water. I blanched one peach at a time in a tiny pot; you may wish to use a larger pot and blanch three at a time. It is challenging to get eight peaches out of the hot water and into the bowl of ice water without most of them turning brown from being in the pan too long. Blanch peach to count of 30 and remove with slotted ladle or slotted spoon and plunge hot peach into large bowl of ice water. Repeat with all peaches.
- PEEL PEACHES
- Using dull knife, slip skins off fruit, immersing naked peaches into bowl of clean cold lemon water to which you've added a couple sprinkles of salt - to prevent browning.
- REMOVE CINNAMON FROM SYRUP
- Use tongs to pick cinnamon bark out of the syrup, and save the pieces for later use in the syrup jar.
- SLICE PEACHES
- Taking one peach out of lemon water, I use my new Henckel's Chef's Knife to get nice sharp slices. Using the wide-mouth funnel, fill one half-pint jar with as many slices as easily fill it to within 1/2" from the rim. Ladle in enough hot syrup to cover slices. Run thin knife blade around between slices and wall of jar to remove air bubbles.
- WIPE RIM & ADD LID & RING
- Using lint-free clean cloth, gently wipe around the top of the jar to remove any trace of fruit or syrup. Use lid lifter to remove one lid from hot water and place onto jar, without touching under side of lid. Gently screw ring onto jar and tighten only finger-tight.
- SET FILLED JAR ON RAISED CANNER RACK
- Using jar lifter, lift filled jar and set it on the canner rack so that it sits upright. Repeat above steps until all jars are full. When you start filling the 4th jar, turn heat up under canner so water will be boiling when all the jars are filled.
- CAN THE PEACHES FOR 25 MINUTES
- Wearing heavy rubber gloves, grasp the canner rack handles and lift the filled jars from the top position, hanging on the rim of the canner, and lower the rack to rest on the bottom. Be sure to cover the jars with 1.5" water. Cover with canner lid. Start timing when the water is boiling.
- NOW YOU CAN START THE SYRUP FOR THE DESSERT
- That's down below.
Supplies For a Small Batch Canner - I can't do without these
This is the very canner I use and swear by. It's the size made for canning pint and half-pint jars.
This bottle brush has nice soft bristles so it won't harm the fragile flesh of your peaches. That's how i use my Oxo.
I like half pint jars because I'm cooking solo and my special jams and sliced fruits don't linger and get stale in the refrigerator. Each time I open a little jar it's a celebration of Summer.
I love my Norpro jar lifter because it saves me from burned fingers and dropped jars. It's cheap too.
Here's a nice blanching pot that will hold several peaches at one time. It's easy to fill with washed fruit, dip it into the boiling water, and lift and carry the hot fruit to turn over, pouring the peaches into the bowl of icy cooling water.
Peaches & Cinnamon
Simple and Smart
and Eggy Yellow
on a gray day
Blanching One Peach in Tiny Pot - but you can buy a nifty blancher above to simplify & shorten this stepClick thumbnail to view full-size
Making the Cinnamon and Maple Syrup for Canning - maple syrup is low on the glycemic index, for those like me who want to avoid diabetesClick thumbnail to view full-size
Remove Cinnamon From Syrup - save these syrup drenched sticks for next recipe
You Might Want To Give Bulk Cinnamon A Try - it's what I used for my recipe
I put this spice in tea and it's perfect in sauces and in my cinnamon peaches, and in all sorts of sauces.
Sliding Thin Knife Blade Around Inside Jar - this is to break the air bubbles or bring them to the surface to pop
In the background notice the empty jar with the canning funnel sitting on top. When I fill a jar, ready for wiping the rim, I lift the funnel and place it into the next jar in line, then grab the rag and wipe the rim of the filled jar. Place all the jars in the canner, following recipe directions above.
Finish The Syrup & Can It In One Four Ounce Jam Jar - while peaches can make tiny jar of cinnamon dessert syrup
Add the juice of 1/4 lemon to the syrup remaining in the pan(after filling the canning jars of sliced peaches). Return the cinnamon bark and turn heat up, reducing heat after reaching boiling point. Watch this carefully, stirring continuously. When it is reduced in volume, and clings to the pan when tipped - see photo below - take off heart
Ladle into remaining warm 4oz. jar using funnel with strainer resting on it - to filter out small cinnamon pieces.
Wipe rim as before, place lid on, screw rim on finger tight.
Set filled syrup jar on clean folded dry towel and cover it with a fluffy towel, to cool. Check for seal after 24 hours of not touching the jar.
Now you've got an extra special dessert sauce to use next Winter.
Now Use This Left-Over Syrup After Filling 4oz Jar - it's for a splendid dessert that uses the bruised and chopped peaches
I tipped the pan so you could see how much syrup was leftover after canning my one tiny jarful. It's worth its weight in champagne. Here's the Link to Use Remaining Syrup for Tonight's Dessert
Most peaches suffer bumps and bruises during packing and transport. We canners trim those spots off our peaches after peeling.
Simply put the trimmings into a clean bowl or Pyrex measuring cup. Hold your hands over the bowl while slicing the peaches so the juice drips into the bowl. Add the leftover syrup to this bowl of peach pieces and juice. You'll be using all of these for the next recipe. It's simple and fun and delicious.
Photos Illustrate Steps for Canning Jar of Syrup - use it as an ice cream, fruit, or cake topping during WinterClick thumbnail to view full-size
I Taught Myself To Can
You can do it too!
These are the next jam jars I plan to get. I have some Bormioli Rocco bottles and jars and I've seen nothing like their fine quality.
The glass is thick and pure and has even been known to bounce rather than break. They hold an extra ounce over the Ball jars, above.
They are perfect for gift giving because the lid is a single piece, but the cost of replacing the lids for your own canning may be prohibitive.
Buy the separate tools like I did, or get the whole bunch of quality canning utensils in one box. Recommended.
I can't believe how often I use this funnel, in addition to using it for every canning jar. Since it's stainless it doesn't give any flavor to the food and fruits just slip right through.
Having a medium size strainer is a plus for most canning needs. I used mine to strain cinnamon bits from the syrup.