This post is sponsored by the California Cling Peach Board. We hope it gives you lots of great ideas on how to use canned peaches this winter!
The Presidents of The United States of America, the band, not the actual presidents, once upon a time screamed into a microphone about their unfaltering love of canned peaches.
...Peaches come in a can, they were put there by a man, in a factory downtown. If I had my little way, I’d eat peaches everyday, sun-soaked bulges in the shade...
Seriously, who can blame them? Peaches are incredible.
Not only are peaches one of my most favourite fruits, it’s the only one I can eat fresh, frozen, canned, candied, dehydrated, in baked goods and artificially flavoured without a care in the world.
My mom used to can peaches every summer for winter. We would get hundreds of them from the local orchard (okay, maybe not hundreds, but as a kid, it seemed to be that many) and she would take the entire weekend until the last peach was skinned, pitted, packed, and sealed. It was a grueling task, but when the cold months came, we were so grateful for those perfectly lined jars on the shelf in the basement. Problem was, we devoured them in no time flat and all our hard work went non-existent.
Luckily, the grocery store always had shelves fully stocked with canned peaches that we happily dove into. More times than not, we couldn’t tell the difference between Mom’s peaches and the supermarket variety. Sorry Mom.
While we’re on the subject, did you know that canned peaches found on supermarket shelves are just as nutritious as fresh?
Stop the presses. What? Yes. It’s true. Take a moment to digest this as I say it again. Canned peaches are just as nutritious as fresh. I’m not sure why this statistic bowled me over at first, but it did. Funny enough, the more I thought more about it, the more it made perfect sense. Why wouldn’t they be? You see, most canned peaches sold in Canada come directly from California – as in sunny California, friends, where the warm breezes are plentiful and one can almost taste the sunshine. California cling peaches are picked at the peak of ripeness and often packed in their own juices, usually within 24 hours, locking in their awesome nutrients.
So you see? Just as nutritious.
Here’s a few more statistic to blow your mind. Not only are canned peaches low in saturated fats, cholesterol and sodium, they are a good source of dietary fibre, as well as Vitamins A and C. In fact, a study done concluded that canned peaches had almost four times the amount of Vitamin C than their fresh counterpart. They were also said to have significantly higher amounts of folate and antioxidants.
What are some health benefits to eating canned peaches?
Well, canned peaches can be a particularly healthy food for athletes as they provide quick energy. Adding a serving of canned peaches to a smoothie after heavy exercise will help replace lost potassium, while preventing muscle cramps and cardiovascular damage. Potassium helps maintain the body’s water balance by increasing sodium loss in urine and sweat, preventing high blood pressure.
Vitamin A in canned peaches also helps to regulate the immune system and ensures a healthy defensive barrier against infection in skin and mucus membranes. Consuming peaches gives vegetarians and vegans much needed additional vitamin A. Nutrients in canned peaches may also prevent blindness. If that doesn’t get one to eat them, I’m not sure what will. But here are more great health benefits of canned peaches.
So, what are some fun ways to eat canned peaches?
The obvious? Crack open a can, grab a fork, and dig in.
How about a smoothie? Toss in some mango, strawberries, banana, a splash of orange juice, and a handful of kale for a nutritious drink.
Add towel-dried sliced canned peaches to pancake batter as they are cooking for a delicious twist.
Cut up canned peaches and add to warm oatmeal. Toss in nuts and seeds for texture.
Company coming over on super short notice? Grab a cake mix, two cans of canned peaches, ½ cup butter, and 1 teaspoon cinnamon.
Pour peaches into a 9x13 baking dish. Cover with dry cake mix and press down firmly. Cut up butter into small pieces and arrange over top the cake mix. Bake at 375º for 45 minutes. Boom. Peach cobbler, anyone? Top with vanilla ice cream for a truly epic dessert.
When making homemade cinnamon rolls, towel dry canned peach slices and place on top of cinnamon sugar mixture. Roll, cut, and bake as usual. The peaches add a lovely, yet welcoming punch of flavour.
But don’t throw that syrup out! There are plenty of uses for this sweet nectar.
Pour several tablespoons of canned peach juice, a couple peach slices, several ice cubes, and a spring of mint to a glass of iced tea for a truly refreshing beverage.
For a more sophisticated drink, blitz several slices of frozen canned peaches with its juice into a food processor, pour into a chilled champagne flute, and top with sparkling wine. Peach Bellini a la You.
When making any gelatin dessert, use canned peach juice instead of cold water for a delightful treat.
In a saucepan over medium heat, warm peach juice, a bit of cornstarch dissolved in ½ cup of water, and bring to a boil, stirring constantly until thickened. Use as a sauce for pancakes, waffles, or ice cream. For an adult spin, add a tablespoon of liqueur, like amaretto or peach schnapps.
Peach juice makes terrific popsicles for both kids and adults alike on a hot summer’s day.
Freeze peach juice in ice cube trays and pop into a glass of seltzer water.
Use peach juice as the sugar component for making mango chutney.
Make a salad dressing! Add some vinegar, salt, and pepper to taste and pour over leafy greens.
I hope I’ve debunked some myths behind canned peaches and given you some insight to how versatile and nutritious they actually are.
In the words of The Presidents of the United States of America, still the band, not the actual presidents,
...Nature’s candy in my hand, or can, or pie. Millions of peaches, peaches for me…
Looking for more great canned peach recipe ideas? Check out our "Get Peachy" Pinterest Board! Or visit the recipe section of the California Cling Peach Board website.
Today's post was written by Jenny Jack, better known in the blogosphere as The Brunette Baker, where she writes about exceptionally decadent treats that she bakes (and she's brunette - go figure!). And she really loves peaches!