BRANDIED PEACHES

Large pot of water

Medium saucepan

Slotted spoon and wooden spoon

Measuring cups

Large bowl filled with cold water

Pint size wide-mouth sterilized canning jars with lids

Large cookie sheet lined with parchment paper

Ingredients

1 pound ripe peaches; approximately 4 medium peaches

1 cup water

1 cup granulated sugar

1/2 cup brandy

Directions

Sterilize lids and jars according to your canning instructions.

Purchase the best fresh peaches for good appearances in jars. To ripen store bought peaches, place them in a brown paper bag for a few days.

Place your large pan of water on heat and bring to a boil. Place 4 peaches in the water at a time. Boil for one minute and remove with a slotted spoon to the cold bowl of water. Let the peaches stand in the cold water for about one minute and remove to the cookie sheet lined with parchment paper. Carefully remove the skin from the peaches. If the peaches are large, peel, cut in half and remove the pits. If they are small, leave whole.

In the meantime, pour one cup water into your saucepan and bring to a boil. Add the sugar and stir with wooden spoon to dissolve the sugar and the liquid is clear. Boil the syrup until it thickens slightly; about five minutes. Remove the pan with the syrup from the burner and immediately add the brandy. Place the pan back on the burner and bring sugar-brandy mixture to a boil again. Remove from heat.

Gently place the peeled whole or sliced peaches into the canning jars. Add the syrup to the peaches making sure to cover them; 3/4 full leaving 1/4 inch of head space. If you need more liquid, add a bit more brandy. Release any air bubbles in the jars. Wipe the rims, cover with the sterilized lids and screw on tight.

Let the canned peaches cool to room temperature, then refrigerate for at least one week before serving. Store unopened jars in the refrigerator for up to 3 months. Shake the canned peaches daily for one week for best results.