Canned Peaches with Syrup

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Ingredients
8–10 ripe peaches

4 cups water

2 cups granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract (optional)

Preparing the Peaches
Start by selecting peaches that are ripe but still firm.
Fruit that is overly soft may break down during processing, while underripe peaches will lack sweetness and flavor.

Bring a large pot of water to a rolling boil.

Carefully lower the peaches into the boiling water and leave them submerged for about 30 seconds.

This quick blanching step loosens the skins and makes peeling effortless.

Immediately transfer the peaches to a bowl filled with ice water.

The rapid cooling stops the cooking process and prevents the fruit from softening too much.