Peach Cobbler in a Jar

Fresh peaches start canning to farmers markets in August. Peach Cobbler in a Jar is a great canning idea, and good way to preserve those fresh peaches. Attach the recipe to the jar for a wonderful gift idea. You can just as easily make peach pie with this recipe. However, canned peaches tend to have more liquid than fresh peaches. I think the extra juice lends its self better to cobbler where the topping can soak up all that great flavor.

The are what I consider three types of cobbler topping: 1) the biscuit style batter topping 2) the brown sugar crumble topping 3) the oat and nut topping. I have included all three so you can chose your favorite.

Servings: 7 quarts or 7 cobblers     Prep time: 1 hours to blanch & peel plus 10 min to jar     Cooking time: 20 min to can

Canning Utensils: 7 quart canner, lifting ring, cutting board, paring knife, chef's knife, scrap bowl, ice bath bowl, cookie sheet, large stock pot, spaghetti pot with basket, canning funnel, measuring cup.
Cobbler Utensils: 9 x 13 deep baking dish, mixing bowl, food processor

Peach Cobbler In a Jar
6 quarts fresh sliced peaches - about 15 pounds
2 cups brown sugar
2 cups white sugar
5 tsp citric acid
2 tsp vanilla
¼ cup almond syrup or ½ tsp almond extract
3 tsp cinnamon
1 tsp nutmeg
1 tsp sea salt

Directions

Sterilize jars and lids. A spaghetti pot with a strainer works very well for blanching. Bring pot full of water to a low boil. Fill a large bowl with ice water. Cut any bad places out of the peaches but leave the peach intact. Working in small batches that submerge in the boiling water. Blanch for 2 min 15 sec and remove to ice water bath. Let cool down. Pull the skin off, cut the peach in half, remove the seed and slice. The skin will usually easily pull off. If not use a paring knife to grasp the edge and remove all of the skin. Slice the peach either course or fine as you prefer and place in the large pot. A cookie sheet under a small cutting board is useful for catching the juice that runs off when slicing. Bring the canning pot to a low boil.

Stir the spices into the peaches. Pack the jars with peaches and fill to the top of the neck with the juice. Make sure jar mouth is clean or the lids will not seal. Place the lids and rings on the jars. Place the jars in the boiling canning bath. Add enough water to cover the tops of the jars. Bring back to a boil and start timer. Keep at a very low boil for 20 min. Remove jars to counter let cool at room temperature. You should hear the lids pop as the lids suck down. When cooled the lids should be slightly concave. If they are domed your jars did not seal.

Peach Cobbler In a Jar
Fruit Filling
1 quart of your home canned peaches
½ cup sugar - if fruit is tart
2 heaping tsp flour - dissolved in some of the peach liquid
2 tab melted butter
 
Batter Topping
1 cups flour
1 cup sugar
½ tsp vanilla
¼ cup melted butter
dash salt
½ tsp allspice
½ tsp baking powder
½ tsp baking soda
1 cup milk
 
Crumble Topping
1 cup flour
1 cup brown sugar
1 stick butter - chilled and cut into pieces
 
Oat & Nut Topping
1 cup flour
¼ brown sugar
¼ white sugar
½ tsp salt
1 tsp baking powder
½ tsp cinnamon
½ tsp vanilla
6 tsp butter - cold and cut into pieces
½ oats
¼ warm water
½ chopped pecans, almonds or English walnuts

Directions

Fruit can vary so much in tartness you really just have to adapt. If you feel your fruit was tart add an additional ½ cup more or less to the fruit now. Pour the peaches into the baking dish. Reserve some of the juice to whisk in the flour and butter if desired. Stir this into the peaches. Select your favorite topping from the three listed above. Add the dry ingredients and butter to a food processor and pulse until blended. Then add the liquid in a thin stream until incorporated. Spoon evenly onto the cobbler. Bake at 350° F for 1 hour or until the topping is nicely browned.

Alternative Recipe Ideas

  • Chopped pecans or English walnuts is always a nice texture and flavor addition.
  • The batter can go on the bottom for a change in texture.
  • Drizzle caramel on top before serving.
  • Chopped unsalted pistachios sprinkled on top.
  • Ice cream is not an option, it is a necessity..

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com