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Get that Peachy Feeling all Year Long
by Susan Antler
July 15, 2011

Plant a Row Grow a Row

Peach Preserves Help Capture the Warmth and Tastes of Summer

This month Chef Luis Valenzuela of Toronto’s Kensington Market Torito Tapas Bar fame as well as one of the featured chefs at this year’s Soupalicious (to be held at Exhibition Place’s Heritage Court on October 1 & 2, 2011) shared some of his recipe secrets with Relish Yo’ Mama to help preserve the
local peach harvest.

“The growing season in Canada is short but wonderfully rich and tasty,” said Valenzuela. “Its’ goodness can be easily preserved with a wide range of recipes for the months when we just can’t access local harvests.

The following is one of my favourites --- perfect as a topping on cake, ice cream or as an apéritif.”

Peach Preserves


6 ripe peaches
½ cup cognac
½ litre rosé wine (may also use any fruity-tasting wine)
1 cup water 1 cup sugar
grated peel of one lemon


Depending on the size of the peaches, makes about 8 125mL jars

  1. Place clean mason jars on a rack in a boiling water canner, cover jars with water and boil. Set screw bands aside while heating sealing discs in hot (not boiling) water. Keep jars and sealing discs hot until ready to use.

  2. Prepare peaches according to taste: with or without skin; halve, quarter or slice.

  3. Combine all ingredients except for peaches in a large pot and bring to a boil. Once it reaches a boil, reduce to simmer.

  4. Once simmering, add peaches and simmer for 10 minutes.

  5. Using tongs, remove peaches and fill each canning jar to ¾ of height.

  6. Top each filled jar with the liquid, leaving about 1 cm head space.

  7. Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more liquid.

  8. 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 ingredients and jars.

  9. 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. Boil for 15 minutes.

  10. When processing time is complete, remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.

  11. After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool, dark place.

  12. Store the jars for at least 1 month before opening.

For more info, call 416-535-0240.

For additional canning and family favourite recipes, please visit .

Mark your calendar and “sip, slurp and savour” your way through Toronto’s Soupalicious 2011, to be held at Heritage Court in Exhibition Place during the
weekend of October 1 & 2, 2011.  For more info, call 416-535-0240



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