Canned Peaches with Vanilla
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,225 cal. | (58 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 295 g | (197 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 291 g |
Ingredients
- Ingredients
- 1 kilogram ripe Peaches
- 1 Vanilla bean
- 4 Tbsps lemon juice
- 500 grams sugar
Preparation steps
Slice peaches at the bottom into a criss-cross pattern. Dip peaches into a pot of boiling water for 1/2-1 minute with a slotted spoon until the skin readily dissolves. Then remove from the pot, rinse with cold water, peel, cut peaches in half and remove pit. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix vanilla seeds and pod in a bowl with peaches. Add lemon juice and sugar, mix well, cover and let rest for at least 4 hours or overnight.
Pour peach mixture into a saucepan and bring to a boil over medium heat. Simmer over low heat for 1-2 minutes. Then remove the peach halves and layer in jars. Boil down liquids over high heat until reduced by about 1/4, then pour over peaches. Peaches should be completely covered. Seal jars and leave to cool. Tip: To preserve peaches for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
