Can I can leftover syrup from peaches?
Do I have to do anything special to it? The recipe I used called for making 6 quarts of whole peaches, but I cut them up and ended up with fewer pints, and a lot of syrup left over. The syrup has a touch of amaretto in it.
Can I just strain the peach bits out and then cook it down for a few minutes and can it? Do I need to add any acid? Could I add a vanilla bean while cooking it down?
Thanks--been searching my books and this forum, but can't find anything specific to answer my question.