My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Wednesday, September 12, 2012

Peach Syrup

Home canners by nature tend to be a rather frugal segment of the population.  While the primary goal is to put safe, healthy, additive food on the table as well as provide a cushion in the form of a well stocked pantry, the economics of home canning cannot be overlooked.  Home canning can save a considerable amount of money and more so if you know how to use the waste or excess from home canning that might otherwise be discarded. 

peach syrup
I canned peach slices using a light syrup (2¼ c sugar in 5¼ c water).  There was about a cup of the syrup leftover so I let it cool then refrigerated.  The following day, I made another solution of the light syrup and added to the first to cook peaches for a batch of candied peach slices.  Essentially the wonderful flavour of peaches was infused into the remaining syrup.  Many would be tempted to discard the syrup but why? 

This delicious syrup is perfect for topping ice cream, pancakes or waffles and it can be used in baking and cooking.  I brought the syrup to a boil and ladled into hot jars then processed for 15 minutes in a boiling water bath canner.   The yield was 7 - 250 ml jars of peach syrup.  That's not bad considering I took a waste product of canning and turned it into a usable, delicious product for the pantry. 

0 food lovers commented: