Canning Peaches (Back to Recipes)
Preserved Foods
Ingredients
Peaches
Water
Sugar
Water Bath Canner
Jars
Lids and Rings
Measuring Cup with Spout
Directions
1. Visually examine jars and sealing surfaces for nicks, cracks or sharp edges.
2. Wash jars and rings.
3. Select firm, ripe peaches. Sort, wash and drain just enough fruit for one canner load. Filling boiling water bath canner half full with hot water. Put canner on to heat.
4. In measuring cup with spout, prepare sugar syrup according to desired thickness. For Extra light syrup combine 1 cup sugar per quart of water. This will yield 4 ½ cups of syrup. For light syrup combine 2 cups sugar per quart of water. This will yield 5 cups of syrup. For medium syrup combine 3 cups sugar per quart of water. This will yield 5 ½ cups of syrup. For heavy syrup combine 4 cups sugar per quart of water. This will yield 6 ½ cups of syrup.
5. Put peaches in wire basket or cheesecloth. Dip peaches into boiling water ½ to 1 minute to loosen skins. Dip into cold water. Drain.
6. Cut peaches into halves, pit and peel. If desired, drop halves into ascorbic and citric acid mixture to prevent darkening. Rinse before packing.
7. Stand jar on a wood or cloth surface. Pack peaches, cavity side down, layers overlapping. Leave ½-inch head space.
8. Cover peaches with boiling hot syrup, leaving ½-inch head space. It will take 1 to 1 ½ cups syrup for each quart jar.
9. Run nonmetallic spatula gently between fruit and jar to release air bubbles. Add more syrup if needed.
10. Wipe top and threads of jar with clean, damp cloth. Put lid on with sealing compound next to jar, screw ring down evenly and firmly.
11. As each jar is filled, stand it on rack in bath canner, water in canner should be hot, but not boiling, If needed, add more hot water to cover jars 1 to 2 inches. Put lid on canner.
12. Bring water to a boil. Process for pints for 25 minutes, quarts 30 minutes at a gentle but steady boil.
13. Remove jars from canner and set on a wood or cloth surface, placing jars several inches apart and out of drafts. Do not retighten rings. Allow jars to cool about 12 hours. Remove rings and test seal. Wash outside jar surface. Store jars in dry, dark and cool place.