How to Can Peaches
Canning peaches is so easy. This is one of the must haves on those storage shelves for winter around here. They’re simple. When you open a jar of canned peaches in the dark days of winter you open a little piece of summer.
How to Can Peaches
Canning peaches is so easy. This is one of the must haves on those storage shelves for winter around here. They’re simple. When you open a jar of canned peaches in the dark days of winter you open a little piece of summer.
Ingredients
Recipe Notes

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.