Canning peaches

Description:

Canning peaches is a great way to preserve the taste of summer to enjoy all year round. This process captures the sweetness and juiciness of fresh peaches, making them perfect for desserts, breakfasts, or just as a snack.

• Preparation Time: 25-30 minutes
• Processing Time: 25-30 minutes
• Total Time: 50-60 minutes

Ingredients:

• 10-12 lbs (4.5-5.5 kg) fresh peaches (about 16-20 medium peaches)
• 6 cups water
• 2 cups granulated sugar (for a light syrup; adjust for medium or heavy syrup)
• 1/4 cup lemon juice (for treating peaches)
• Optional: 1 teaspoon ascorbic acid or 1 tablespoon Fruit Fresh (to prevent browning)

Equipment:

• Canning jars with lids and bands (quart or pint size)
• Large pot for boiling water
• Canning pot or large stockpot with a canning rack
• Jar lifter
• Canning funnel
• Ladle
• Paring knife
• Large bowl for ice water

Instructions:

1. Sterilize the Jars:
   • Wash jars, lids, and bands with warm, soapy water. Rinse well.
   • Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep them warm in the water until ready to use.
2. Prepare the Syrup:
   • In a large pot, combine water and sugar. Heat over medium-high, stirring until the sugar is fully dissolved to create a light syrup.
   • For medium syrup, use 3 cups of sugar to 6 cups of water. For heavy syrup, use 4 cups of sugar to 6 cups of water.
   • Keep the syrup warm but not boiling.
3. Blanch and Peel the Peaches:
   • Bring a large pot of water to a boil. Prepare a large bowl of ice water.
   • Cut a small “X” on the bottom of each peach.
   • Working in batches, blanch the peaches in boiling water for 30-60 seconds until the skins start to loosen. Transfer immediately to the ice water to stop the cooking.
   • Once cooled, peel the skins off starting from the “X” mark.

1. Slice the Peaches:
   • Cut the peeled peaches in half and remove the pits. You can leave the peaches in halves or slice them further into quarters or slices.
2. Prevent Browning:
   • As you slice the peaches, place them in a bowl of water with lemon juice and ascorbic acid or Fruit Fresh to prevent browning.

1. Fill the Jars:
   • Using a canning funnel, pack the peach halves or slices tightly into the sterilized jars, cavity side down for halves. Leave about 1/2 inch of headspace at the top.
2. Add the Syrup:
   • Ladle the hot syrup over the peaches, maintaining the 1/2 inch headspace.
3. Remove Air Bubbles:
   • Gently tap the jars on the counter or use a non-metallic utensil to remove any air bubbles. Adjust the headspace if necessary.
4. Seal the Jars:
   • Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the bands until fingertip-tight.

1. Prepare the Water Bath:
   • Fill your canning pot with enough water to cover the jars by at least 1 inch. Bring to a simmer.
2. Process the Jars:
   • Use a jar lifter to place the jars in the canning pot.
   • Bring the water to a full boil and process pint jars for 25 minutes and quart jars for 30 minutes (adjust for altitude if necessary).
3. Cool and Store:
   • After processing, remove the jars with a jar lifter and place them on a towel-lined surface to cool completely.
   • After 24 hours, check the seals by pressing the center of each lid. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within a few weeks.

Storage:

• Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 1-2 weeks.

Notes:

• Sugar: You can adjust the sweetness of the syrup to your preference, or use fruit juice or water for a no-sugar-added option.
• Spices: For a variation, add a cinnamon stick or a few cloves to each jar before sealing.

Enjoy the fresh, juicy taste of summer peaches all year round with this simple canning recipe!