For my second canning project as Canbassador for the Washington State Fruit Commission, I chose to use my bounty of peaches to make Spirited Peaches... simple, elegant, and Oh so delicious!

Here's what I did...

I peeled, pitted and sliced my peaches (treat with Fruit Fresh or lemon juice to prevent browning)


For 7 cups of sliced peaches I mixed...

1 cup sugar
and
2 cups water

I brought this simple syrup mixture to a boil, stirring to dissolve the sugar, over medium high heat.

I then added the peaches to the syrup, brought the mixture back to a boil, lowered the heat and boiled gently for 5 minutes.

To each hot, sterilized pint jar, I added...

2 Tbsp. Brandy
1 Tbsp Peach Schnapps



Then, using a slotted spoon, I packed the sliced peaches into the jars within a generous half inch headspace. (Note: Next time, I'll add the peaches to the jar FIRST, then add the liquors... the method I used COULD have resulted in jar breakage... fortunately it didn't THIS time, thank goodness... hindsight is 20/20 you know!)


I then ladled hot syrup into the jars to cover the peaches, leaving a half inch headspace. I removed any air bubbles, then adjusted the headspace by adding more syrup if necessary.


I wiped the jar rims with a damp cloth, then tightened the lids on to fingertip tightness.

I processed the jars in a boiling water bath, ensuring they were completely covered with water. I brought the water to a boil and processed the jars for 20 minutes.

After processing, I removed the jars from the canner using my jar lifter, and set them on a folded dish towel on the counter to cool, and to listen for the PING! of each successfully sealed jar! Lovin' the PING!

There was about a cup of spirited peaches left over after filling all the jars... Mr. G and I shared them... Oh My Goodness!!! Delicious!!!!



For a printable copy of this recipe, click here.

According to the Ball Complete Book of Home Preserving, peach salsa is "a refreshing change... and can be a nutritious topping for ice cream. For something quite different, try it on graham crackers, pancakes, or waffles, or rolled up in a crêpe with a dollop of whipped cream." It has some heat to it, so I'm sure it would be wonderful with a bag of tortilla chips as well!

Here's what I did...

I peeled, pitted, and diced 6 cups of peaches, then in my large, stainless steel saucepan I combined...

1/2 cup white vinegar


... and the 6 cups diced peaches



I added 1-1/4 chopped onion

4 jalapeño peppers, finely chopped (I left the seeds and veins in the peppers because I was going for HEAT! If you prefer a milder salsa, remove the seeds and veins from the peppers before chopping)
AND... always remember to wear gloves when chopping hot peppers!

1 seeded and chopped red bell pepper

1/2 cup loosely packed, finely chopped cilantro (I might have used a little more than half a cup)

2 Tbsp. liquid honey (that's what the recipe called for, LIQUID honey, that's the only honey I know!)

1 clove garlic, finely chopped

1-1/2 tsp. ground cumin

1/2 tsp. cayenne pepper



I brought the mixture to a boil over medium high heat, stirring constantly. I reduced the heat and boiled gently, stirring frequently, until slightly thickened (about 5-10 minutes).

In my previously prepared, washed, sterilized and heated pint jars, I ladled the hot salsa mixture, leaving a half inch headspace.

I wiped the jar rims and tightened my hot lids on to fingertip tightness.

I placed the jars in a boiling water bath canner, ensuring they were completely covered with water. I brought it to a boil and processed for 15 minutes.

After processing I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the music of the PING of each successfully sealed jar!

This recipe makes 4 pint or 8 half pint jars.

For a printable copy of this recipe, click here.

Notice how the peaches shrank up a little during processing, leaving all that lovely peachy-flavored syrup? It only adds to the deliciousness and makes a great base for cobbler!

Chopping candied ginger