BEST CANNED PEACHES FOR COBBLER RECIPES

Steps:

• Preheat oven to 350 degrees
• Place butter in 13x9 baking dish in oven to melt
• In a large bowl whisk together flour, sugar, baking powder, salt, milk, and vanilla until well combined
• Pour over melted butter
• Spoon in peaches and juiceFor the topping stir together sugar, cinnamon, and nutmegSprinkle over peaches
• Bake for 30-35 minutes until golden brown and bubbly
• Serve warm, with ice cream if desired, and enjoy!

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach. 
• Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches. 
• Slice peaches and discard pit. Divide peaches between 4 sterilized canning jars, being sure to leave about 1” of space from top of jar. 
• Make simple syrup: In another medium pot over medium heat, add sugar and 8 cups water and bring to a simmer. Stir until sugar is dissolved. 
• Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids.
• To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes. 
• Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week. 
• Once jars are properly sealed and cooled, store in a dry dark space until ready to eat.