PRESERVE THE HARVEST SERIES: LET’S TALK PEACHES
Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money. A sane approach to sustainability! Next up…peaches and Peach Basil Caramelized Onion Preserves.
LET’S TALK PEACHES
When to Buy Peaches
Peaches are a summer seasonal fruit that are at their peak from mid June to mid September depending on the region you live in. Warmer climates like California, Georgia and South Carolina’s season starts earlier. Idaho, Washington and other Northwest states season starts a little later and extends further into September.
Where to Buy Peaches
When buying peaches it is best to buy local. The best tasting peaches are those that have not been picked too early. This is harder to find in grocery stores where peaches have had to travel hundred of miles before reaching the store. Out of necessity peaches are picked early to ensure they make it to the market before ripening. Once peaches have been picked, they will soften but the sugar content remains the same as when the peaches were first harvested. The longer they are on the tree the sweeter and juicier they become.
How To Choose Peaches
Choose peaches that are firm but yield to gentle pressure. Peaches bruise easily so hold them firmly in the palm of your hand to test, not with your fingers. Great peaches have a pleasant peachy aroma. Avoid peaches with a green cast. They were picked too early and may soften but taste will be greatly affected.
Storing Peaches
Store ripe peaches in the refrigerator and eat within a few days of storing for best flavor. Unripened peaches should be stored at room temperature. Be sure to pay close attention. Peaches can go from ripe to rotten very quickly. Once peach has begun to soften and becomes fragrant it’s time to eat it or put it into the refrigerator. If you have purchased peaches that are very firm and want to hasten the ripening, place the peaches in a paper bag with a banana. Place a few holes in the bag to provide plenty of ventilation. Check often and place in the refrigerator when peaches soften.
Preserving Peaches
Peaches lend themselves well to canning, freezing and jams and jellies of all kinds. When canning or freezing it is best to use blemish free, firm peaches. To remove skin easily from peaches place peach in boiling water for 30 to 45 seconds, remove and plunge into cold water. Skins should easily slip away from the peach. Cool slightly before cutting to help retain as much juice from the peach as possible. For more information on how to freeze and can peaches see a few of my favorite links below.
How to Make Homemade Frozen Peaches, Nectarines, Apricots, Plums, Figs, Nectarines and Cherries
How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries
PEACH BASIL CARAMELIZED ONION PRESERVES
I love the fresh summery taste of peaches in the peach basil caramelized onion preserves. The basil, peach and sweet onion blend together in one harmonious burst of flavor. I literally could open a jar and eat it with a spoon until every last bit disappeared. Try it spread over a softened cheese with crackers, baked in a tart for a savory treat, or spooned over a pork loin to fancy up an entree with little effort.
SUPPLIES YOU WILL NEED
- Water Bath Canner
- Pint Jars with Lids and Bands
- Utensil Set
– Not absolutely necessary, but makes the job of canning a whole lot easier.
The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.
- 10 medium peaches, peeled and sliced into 8ths
- ¼ cup water
- 1 large sweet onion, sliced ¼ inch thick
- 16 leaves of basil,cut into thin ribbons
- 6½ cups raw sugar
- 2 tsps sea salt
- ¼ tsp pepper
- 2 tbsp lemon
- 1 tbsp grapeseed oil
- Heat grapeseed oil in large nonstick skillet over med. high heat.
- Add onion slices and cook, stirring occasionally until onions begin to soften and color. Reduce heat to low and continue to stir to prevent sticking while preparing peaches.
- Place peaches and ¼ cup water into large sauce pan. Bring to a boil, reduce heat and simmer for 10 minutes until peaches have softened.
- Add raw sugar, caramelized onions, sea salt , pepper, lemon, and basil to peaches.
- Return peaches to a low boil and stir until sugar has dissolved.
- Allow peaches to continue to boil until thickened. (about 30 to 45 minutes depending on water content of peaches)
- Once thickened remove from heat, fill sterilized pint jars leaving ½ inch headspace.
- Wipe rim of canning jar and apply lid and band.
- Process in hot water bath for 10 - 15 minutes depending on elevation.or place preserves in refrigerator.
- Makes about 4 pints.
Recipe adapted from the cookbook Homegrown Pure and Simple: Great Healthy Food from Garden to Table
Peach Basil Caramelized Onion Preserves shared with:
God’s Growing Garden: Tuesday’s With a Twist *Create With Joy: Wordless Wednesday *Creative K Kids: Tasty Tuesdays **Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *Hot Mama’s Kitchen: The Yuck Stops Here *Yesterfood: Treasure Box Tuesday *The Paper Craze: Creative Spark * The Cookie Puzzle: Party in Your PJ’s *A Savory Feast: Humpday Happenings *Gingerly Made: Show and Tell *Lambert’s Lately: Create it Thursday *Sweet Haute La Dolce Vita *Grow a Good Life: Green Thumb Thursday *Living Well Spending Less: *Thrifty Thursday *Organized 31: Inspire Us Thursday *Juggling Real food and Real Life: Let’s Get Real *Nancherrow: Fridays unfolded *It’s Your Life: Real Food Friday *Kitchen Dreaming: The Weekend Social *Snippets of Inspiration: Weekend Wind Down Link Party *Natasha in Oz: Say G’Day *Recipes: Savoring Saturdays *Sadie Season Goods: Snickerdoodle Sunday
Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.
i’ve seen a lot more herbs being added to jams of late and while i never would have thought of it, i’ll def. need to give it a shot. thanks for posting.
It is fun to experiment with all the different flavor profiles. I loved this combination.
Well, I must admit I never would have thought to put caramelized onions in preserves, but I’m definitely a peach anything fan, so this must be good! 😉 Thanks so much for sharing it at Savoring Saturdays, Shari!
Raia recently posted…Gluten-Free Garlic & Herb Sourdough Crackers
I love the flavor of caramelized onions and this combination is downright amazing.
Blessings,
Shari
I would have never have thought to combine these ingredients, but you make it sound (and look) amazing!
Thanks for linking up with Green Thumb Thursday. I hope you’ll stop back this week and join us again.
~Lisa M
lisa M recently posted…Green Thumb Thursday
Thanks Lisa, I will be sure to come by and post. Love your party and all the great posts I find there.
Blessings,
Shari
Hi Shari,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live tonight @7 pm EST. Thanks for sharing and being part of Real Food Fridays.
Thank you Marla. I stopped by and posted again this week. This is one party I don’t like to miss! Thanks for the feature!!!
Blessings,
Shari
Ummm YUM! I love how you describe the best season for peaches and where you can find them… and so super happy to have you be a part of #foodiefridays!!!
Thanks Mila. I think it will be fun. Looking forward to it!
Blessings,
Shari
ohmygoshohmygoshohmygosh! Shari…this looks SO yummy I can hardly stand it. You post the most AMAZING recipes, I swear. Thank you so much for linking up at Snickerdoodle Sunday!! I hope you’ll come back this Saturday with your latest makes!
Sarah (Sadie Seasongoods)
Sadie, you always make me smile. Thank you for that. 🙂 I’ll be sure to stop by again and link up.
Blessings,
Shari
Lots of great information. Your recipe is quite unique and looks delicious. Thanks so much for sharing on Real Food Fridays Blog Hop. Will pin & twitt.
Thanks Marla. I enjoyed linking up with Real Food Fridays this week. Love all the real food links I find there.
Blessings,
Shari
G’day and thanks for sharing at our #SaygdayParty! Love the combination Shari!
Cheers! Joanne
Joanne T Ferguson recently posted…Isn’t Saturday The Day Worldwide Everyone Likes To Say G’day?
Thanks Joanne. I appreciate you stopping by. Lovely party this week.
Blessings,
Shari
oh my, this looks absolutely delicious!!!
Antionette Blake recently posted…Weekend Wind-Down Party #34 | Holiday Hurrah
Thanks! Caramelized onions are one of my favorites. I will sure be enjoying these preserves this year. Thanks for stopping by.
Blessings,
Shari
These sound so good! I can’t wait to try it! Pinning! Found you at the yuck stops here! Thanks for sharing. :o)
I am glad you like them and thrilled you stopped by to say so. Have a wonderful rest of your week.
Blessings,
Shari
Wow this is some incredible flavor you’ve got going on. Caramelized onions paired with peaches and basil?! Count me in!
Shaina recently posted…Mixed Greens and Beet Salad
Thanks Shaina. 🙂
Blessings,
Shari
Shari, once again you have hit one out of the park! All those peaches smell so good, and I just can’t imagine how good they must be in those lovely preserves! Pinned! 🙂
Joy @ Yesterfood recently posted…Treasure Box Tuesday 34
Thanks Joy. I am looking forward to using them in all sorts of creative ways. I appreciate your kind comments! 🙂
Blessings,
Shari
This looks absolutely delicious! We don’t eat a lot of peaches here because my son is allergic but I would scarf that down quick! Thanks for sharing with us this week at the #yuckstopshere link up. Come join us again next week.
Nicole recently posted…The Yuck Stops Here Link Up- Week 22 #YuckStopsHere
Thanks Nicole for the kind comments. I Love your party and appreciate the opportunity you give for us to share.
Blessings,
Shari
I must admit that peaches are one fruit that I rarely buy because I can’t seem to pick the sweet ones. Though, when I was a young girl, we would eat tons of peaches out of our neighbor’s yard. I love how the basil caramelized onion preserves sounds and looks. Would never have thought to combine these ingredients. Definitely pinning….
Sharon recently posted…Homemade Whipped Coconut Oil
Thanks Sharon. I bet those peaches were delicious straight from the trees. It is a shame that we don’t have more opportunity to get that kind of flavor in our grocery stores where many people have to shop. I refuse to buy nectarines anymore just for that reason. Sad. Thank you for stopping by and sharing. Have a wonderful rest of your week.
Blessings,
Shari
Thanks a lot for the tips! And this looks so good! Yum
Michal recently posted…Homemade Reese’s peanut butter cups
Thanks Michal. I appreciate you stopping in for a visit and taking a moment to comment. It makes my day 🙂
Blessings,
Shari
Lovely lovely recipe and I love the way it looks. Yummy! =) #ww
Merlinda Little (@pixiedusk) recently posted…Seabrook Salmon Sarnie (3S)
Thanks Merlinda. I appreciate you stopping by 🙂
Blessings,
Shari
This looks wonderful, Shari. Our peach season is over here in SC, but I am pinning this in case I luck into some peaches (or for next year).
Gaye @CalmHealthySexy recently posted…Help Your Husband Stay Healthy
Thanks Gaye. Are season started a little later this year so I was fortunate to score some great peaches on our vacation. We brought home about 75 lbs of peaches that I just finished putting up yesterday. Now it is on to the corn. I have a favorite creamed corn that I look forward to every year. It is nothing like what you buy in the store. Yum, so many great whole foods to eat and so little time 🙂 Thanks for stopping by.
Blessings,
Shari
Shari,
We grow a lot of peaches in the south. I love them and pick them often from a orchard across the street from my house. I am going to try this PEACH BASIL CARAMELIZED ONION PRESERVES. I have never had anything like it. It sounds really delicious. I bet it would go great this time of year on pork chops.
Blessings,
Diane Roark
I am sure it would be amazing on your pork chops. How nice to have an orchard right across the street. Our peach trees did not do well here on the farm so we have to go elsewhere to get our peaches. This year we scored with some amazing peaches from a farm we stopped at as we were driving home from our vacation. They are exceptional. Thanks for stopping by and have a great week!
Blessings,
Shari
Hey, how come you didn’t invite me over for the pork loin with that absolutely delectable peach and onion preserves? That sounds amazing. Your post today is as gorgeous as always. I love the photography, the colors, the recipe and tutorial. Ok, I LOVE it ALL! Great job my friend and I want to make this one. Carrie, A Mother’s Shadow
Thanks Carrie. Didn’t you get my invitation? I was sure I mailed it. 🙂 Thanks for your sweet spirit and for stopping by to visit.
Blessings,
Shari
Wow, I will admit I never would have thought with using peaches with onions and this way, but this sounds absolutely delicious. We used to have a peach tree right in our own backyard and would get tons yearly from it. We would try to make different things, such as Peach Cobbler, but would have totally tried this will those peaches. I might have to go buy some now and huge thank you for telling me how to indeed purchase (which are better then the rest) to try this soon. Thanks, Shari 🙂
Janine Huldie recently posted…CoSchedule for Blog Planning & Social Media
Thanks Janine. I made a pork tenderloin last night and spooned some of the preserves over it. I tell you, I came very close to licking my plate clean. Yummy! I appreciate you stopping by. Have a wonderful rest of your week.
Blessings,
Shari