Brandied Peaches

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 6 ingredients

Possible health benefits

General information, not medical advice.

Syrup Source of iron
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

4 pounds peaches 2 cups water 4 pounds sugar 2 cups brandy Cut peaches in halves, remove stones, and cook in sugar and water sirup five minutes;
take out, remove skins, and cook again in sirup five minutes.
Remove kettle from range, and let peaches stand in sirup over night.
In morning reheat, pack peaches in jars, and fill jars with an equal quantity of sirup and brandy.
Seal.

Plating

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Cookware for this recipe

Chef's knife
Kettle