Canned Peaches
I do all sorts of fun things with peaches, but one of the must haves on those storage shelves for winter is canned peaches. They’re simple & easy.
Here’s the overview to canning peaches:
- Remove peels and pits
- Cram in jars
- Cover with syrup
- Adjust lids & process in hot water bath
The nice thing about canning peaches is that you can can 10 or 50 or 200 peaches. The process is the same & it’s not any harder to do more. You’ll just need more syrup.
For step by step instructions to canning peaches with pictures go here.
For step by step introduction to water bath canning go here.
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Happy Canning!
Candi
Ingredients
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First, make the syrup:
Combine the sugar and water in a saucepot. Heat on stove top until sugar is dissolved (be sure to stir it). Keep syrup warm. You will want it hot when you ladle it over the peaches.
Peel and remove pits from peaches. Remove pits like an avocado - slice in half working around the fruit & split open.
If you prefer, you may add a little "fruit fresh," lemon juice, or anti-browning product of your choice to your jars of peaches.
Pack the peeled, peach halves tightly into jars.
When all jars are packed, ladle the hot syrup over them leaving 1/2 inch head space. Be sure to remove air bubbles by sliding a knife down all the sides & center. Wipe the rims, adjust the lids and process quarts in a hot water bath – pints for 25 minutes, quarts for 30 mintues.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.
