I am just so loving the fresh peaches this time of year and I wanted to do a little bit of canning. But gosh it is so hot this year, up in the triple digits here, which is pretty rare for us up here in a Wyoming. So this recipe let’s you do all your cooking in the crock-pot. And you can either refrigerate the peach vanilla butter for up to 2 months or freeze it for up to 6 months or if you are feeling adventurous get out the canning supplies and boil that water and process in a hot water bath for 20 minutes. I decided it was too darn hot so I just put one jar in the fridge and one in the freezer.
This is a small batch recipe and only make two 8 oz. jars of peach vanilla butter. But you could easily double or triple this batch and cook for a bit longer. I had already used up most of my peaches in my Crock-Pot Peach Crisp recipe so that is why this is a small batch recipe.
Start with fresh peaches
Chop peaches into large chunks or slices
Add sugar to peaches in crock-pot
Scrap vanilla bean
Add vanilla bean seeds and pods to peaches.
Cover and cook on low for 4 hours.
Remove vanilla bean pods and blend peaches in blender.
Pour blended peaches into crock-pot and cook covered with lid slightly propped open for another 1-2 hours.
Hi Heidi here, I am a busy mother of 5 children ages 22, 16, 11 and 9 year old twins. I have a passion for cooking and sharing my adventures in the kitchen and in life. In my spare time I also enjoy reading, watching movies, gardening and spending time with family and friends.
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!
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