A tried and tested Blackboy peach bottling recipe


 

 

Walk Japan

Blackboy peach fan Kristina Jensen gives her overflow method for bottling with her favourite peach.

Words: Kristina Jensen

I love Black Boy peaches so much, I have been known to put aside a whole week to ensure we have a good supply for a year of desserts. It’s a crime for any to go to waste, so this is one useful method I’ve developed.

INGREDIENTS
Blackboy peaches
Sugar
Water

METHOD
1. Stand 6-8 clean, washed preserving jars in a roasting dish. Carefully slide the dish into your oven and turn it up to 120°C. Put the seals and rings into a covered pot on the stove and bring it to the boil.
2. Dip the corner of a clean tea towel into the boiling water for wiping down the tops of the jars.
3. Lay down some newspaper and wooden boards on the bench ready for the hot jars, along with an over-proof dish to use as an overflow container.
4. In a large, heavy-bottomed pot, make up a medium syrup: 1 cup sugar to 2 cups water (a heavy syrup is 1:1 cup and a light is 1:3). Sugar is the preserver – I’ve tried using less but the peaches went fizzy and I had to throw them out.
5. Half fill the pot with the water and sugar mix, bring to the boil and stir until the sugar dissolves.

6. Wash the fruit, cut in half, remove the stones and any blemishes or rotten spots. When you have a big bowl full, carefully tip them into the pot. Use a large pot lid held over the bowl of cut peaches as you slide them in to help guard against unnecessary splashing of hot water.
7. Bring back up to a boil and top up syrup if necessary to cover the fruit. It takes about 8-10 minutes to poach the fruit, until it’s just tender.
8. Take two jars out of the oven and stand them in the oven-proof dish. Pack the cooked fruit into the jar using a slotted spoon. Top up with the hot syrup until it just overflows the jar.

9. Slide a seal onto each jar, wipe with the sterilised cloth and screw the band on tightly. Move that jar onto a wooden board and leave to cool. Carry on with the rest of the jars.
10. Next day, check that the seals have sucked down onto the jars properly. If they have, give each of them a wipe, label and store for wintertime. Any that don’t seal, eat them up!

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.

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