recipe
Fruit

Peach Nectar

A healthy and thirst-quenching drink for any time of year!

Ingredients:

  • Fully ripe peaches
  • Sugar

Directions:

  • Place the required number of clean 500 ml, 1 L or 1.5 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash, peel and pit fully ripe peaches.
  • Chop peaches coarsely and measure; for each 4 cups (1000 ml) fruit add 1 cup (250 ml) water. Cook mixture until soft.
  • Purée fruit and liquid; do not strain.
  • Return nectar to saucepot and sweeten to taste with granulated sugar. Stirring occasionally, bring to a boil.
  • Ladle hot juice into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled 500 ml or 1 L jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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