We bought a twenty-pound box of incredibly delicious peaches on Wednesday, and we figured it would be nice to enjoy them in the winter too. So on Saturday we canned eight pounds of them in vanilla syrup.

Our recipe was from this amazing book, which Toby bought on a whim last year:

We scored, peeled, and sliced the peaches, and then we soaked them in vinegary water so they wouldn’t turn brown.

We made a light syrup and sliced open two vanilla beans.

Then we put the peaches and vanilla bean pieces in the jars, filled them with syrup, and processed them. One failed to seal, which was sad, but then I made a peach cobbler out of it. Yum! In the end we had three quarts and one pint of canned peaches, and we will be very happy when we open them in March.