About the Recipe
Canning peaches is a wonderful way to preserve the freshness and flavor of ripe peaches so that you can enjoy them throughout the year. Here's a basic recipe for canning peaches:
Ingredients and Equipment:
Ripe peaches
Canning jars with lids and bands
Canning pot or large stockpot with a rack
Water bath canner or pressure canner (depending on your altitude and preferred canning method)
Canning tools (jar lifter, funnel, bubble remover tool, etc.)
Lemon juice (optional, for preventing browning)
Prepare the Canning Equipment:
Wash the canning jars, lids, and bands in hot, soapy water. Rinse them well and set them aside to air dry. Check the jars and lids for any chips or cracks, and discard any damaged ones.
Prepare the Peaches:
Wash the peaches thoroughly under running water. Fill a large bowl with cold water and add some lemon juice if desired (to prevent browning). Peel the peaches using a vegetable peeler or blanching method. To blanch, score an "X" on the bottom of each peach and immerse them in boiling water for about 30 seconds. Remove them and immediately transfer to ice water to cool. The skins should then peel off easily. Cut the peaches in half, remove the pits, and slice them into desired sizes.
Prepare the Canning Syrup (Optional):
If you prefer, you can prepare a canning syrup to pack the peaches. Combine water and sugar in a saucepan (use a light or medium syrup based on your preference) and bring to a boil. Reduce heat and simmer until the sugar is fully dissolved. Keep the syrup hot.
Pack the Jars:
Place the peach slices into the prepared canning jars, leaving about 1/2 inch of headspace at the top. You can pack the peaches tightly but avoid crushing them. If using a syrup, pour the hot syrup over the peaches, maintaining the recommended headspace.
Remove Air Bubbles:
Use a bubble remover tool or a non-metallic utensil to remove any air bubbles trapped between the peaches. Adjust the headspace if needed by adding more peaches or syrup.
Wipe Jar Rims:
Using a clean, damp cloth, wipe the rims of the jars to remove any residue or stickiness. This ensures a proper seal.
Apply Lids and Bands:
Place the sterilized lids on the jars and screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
Process the Jars:
Using a jar lifter, carefully place the filled and lidded jars into the canning pot or water bath canner, making sure they are covered with at least 1-2 inches of water. Bring the water to a boil.
Water Bath Canning:
Process the jars in the boiling water bath for the recommended time based on your altitude and the size of your jars. Typically, pint jars are processed for about 25-30 minutes, while quart jars may require 30-35 minutes. Adjust processing time as needed.
Remove and Cool:
Once the processing time is complete, turn off the heat and carefully remove the jars from the water bath using a jar lifter. Place them on a towel-lined countertop or a cooling rack, leaving space between the jars. Allow the jars to cool completely undisturbed for 12 to 24 hours.
Check Seals and Store:
After cooling, check the seals by pressing down on the center of each lid. If the lid is firm and does not move or make a popping sound, the jar is sealed properly. Store the sealed jars in a cool, dark place such as a pantry or cellar. Properly canned peaches can be stored for up to 1 year.
Enjoy:
When ready to enjoy your canned peaches, simply open a jar, drain if necessary, and serve the delicious preserved peaches as desired. They are perfect for desserts, toppings, or as a snack straight from the jar.
Ingredients
Equipment Needed:
Large stockpot
Paring knife
Tongs
Rubber bands
Bowl of ice water
Dishtowel or rag
Canning Jars
Medium Pot
Ingredients:
3 kg Firm ripe peaches
1,5 kg White sugar
8 cups of water
Preparation
Sterilize Jars:
Wash the jars with warm water and dish soap.
Rinse them with scalding hot water.
Line the base of a large stockpot with a canning rack or canning jar rings to prevent the jars from touching the heat source.
Place the jars right-side-up on the rack and cover them with hot water.
Bring the water to a boil and continue boiling for 15 minutes.
Use tongs to remove the jars and place them inverted on a kitchen towel to dry.
Blanch and Shock Peaches:
Bring a large stockpot of water to a boil.
Fill a large bowl with ice water.
Cut a small X on the bottom of each peach and add them to the boiling water.
Boil the peaches for about 3 minutes.
Use tongs to remove them and immediately dunk them in the ice water bath until cool.
Peel and Slice Peaches:
Peel the peaches using your fingernail or a small paring knife, pulling the skin from the X you created earlier.
Slice the peaches into wedges and discard the pit.
Add to Jars:
Divide the peaches between your jars (about one jar per pound of peaches).
Fill the jars, leaving about one inch of space at the top.
Make Simple Syrup:
In another medium pot, bring 8 cups of water to a simmer.
Add the sugar and stir until dissolved.
Add Syrup:
Pour the simple syrup over the peaches in each jar, leaving about ¼ to ¾ of an inch of space from the top.
Allow the syrup to settle towards the bottom of the jar.
Tightly seal each jar with lids.
Seal:
Add your canning rack to a large stockpot.
Fill the pot halfway with water or until the tops of the jars are covered.
Bring the water to a boil and carefully add each jar on top of the rack using tongs.
Process the jars for 25 minutes (longer if at high altitude).
Remove the jars and let them cool undisturbed for 24 hours.
Now you have beautifully canned peaches ready to enjoy in pies, cobblers, or simply on their own!
The Lord is good to those whose hope is in Him, to the one who seeks Him. Lamentations 3:25
The Lord is good to those whose hope is in Him, to the one who seeks Him. Lamentations 3:25