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.