How to Can Peaches!

This year I have been bottling and canning more than I have in the past few years. There are more pick-your-own farms here in East Tennessee than I am used to, which I love. Plus, I have also found a friend who enjoys canning. My older girls have been helping me. Than makes me feel good that I am passing on some great homemaking skills to them.
Last week we picked peaches to put up. I prefer a traditional yellow flesh peach for this. They seem to have a better flavor and texture. Choose peaches that our tender to the touch. That should mean they are ripe and juicy. Wash your peaches and then peel them.

Cut them in half, remove the pit, and with a spoon remove most of the “red” harder flesh that was surrounding the pit. Treat with “fruit fresh” to keep them from browning.

Using sterilized and warm wide mouth quart jars, pack your peach halves upside down in the jar. Leave a 1/2″ head space. Cover the peaches with hot simple syrup, leaving 1/2″ head space.

SIMPLE LIGHT SYRUP:

Bring to a boil

2 1/4 cups sugar

5 1/4 cups water

Place sterilized hot lids and bands on jars. Process in a water bath for 30 minutes. Remove from the water bath to let cool. (this will take several hours. They will be REALLY hot for a long time. Be careful!)

Now you have great looking, and great tasting jars of peaches.

As a side note, I just realized that these jars had not been processed yet. Once they are processed the fruit will float to the top and you will have 2-3″of syrup at the bottom. This is completely normal.

For more information visit:

freshpreserving.com

This is the Ball canning site. I have used the Ball canning book for YEARS. It is very informative and easy to follow. You can teach yourself to can from this book.

Happy Canning!

NightOwlCrafting
Somewhat SimpleHookingupwithHoH


Fantabulous Friday!

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