Description
A comprehensive guide to canning fresh peaches at home, ensuring a delicious and long-lasting treat for any time of year.
Ingredients
- 30 large ripe peaches
- 1/2 cup lemon juice
- 12 cups water
- 6 cups sugar
- 1/4 cup Fruit-Fresh
Instructions
- Prepare for Canning: Sterilize canning jars in a dishwasher. Place canning lids in a large saucepan of hot water and simmer. Bring a large pot of water to a boil. Prepare a large bowl of ice water or fill a sink with cold water. In another large pot, combine 12 cups water and 6 cups sugar, stir to dissolve, bring to a boil, remove from heat, and add 1/4 cup Fruit-Fresh. Set aside.
- Prepare the Peaches: Carefully place several peaches in the large pot of boiling water, ensuring they are fully covered. Set a timer for one minute. Remove peaches and place them in the cold water bath. Repeat for all peaches.
- Add 1 quart of cold water and 1/2 cup of lemon juice to a large bowl. Peel the peaches (skins should slide off easily after boiling and chilling). Cut peaches in half or slice them and remove pits. Place halved or sliced peaches in the lemon water to prevent discoloration.
- Canning the Peaches: Place sterilized jars right side up on a large cookie sheet. (Note: For white peaches, add 1 teaspoon of additional lemon juice to each jar.) Pour 1 cup of the light syrup into each jar. Fill each jar with halved or sliced peaches, using a slotted spoon or ladle. Leave 1/2 inch headspace at the top of each jar.
- Add more syrup to fill empty spaces and cover the fruit, maintaining 1/2 inch headspace. Release trapped air bubbles by sliding a clean knife down the inside of the jar in several places. Clean jar rims with a clean towel.
- Using a magnetic lid wand or fork, carefully remove a canning lid from the simmering water and place it directly on top of the jar. Tighten the screw bands firmly on each jar.
- Processing the Peaches: Fill a water bath canner 1/2 full with warm water. Place jars on the wire rack and lower them into the canner. Add more water to cover the jars with 1 inch of water above them.
- Cover with a lid and bring to a boil. Once boiling, reduce to a medium to medium-high heat, maintaining a boil.
- Process quart jars for the following times based on elevation: 0-1,000 feet = 25 min, 1,001-3,000 feet = 30 min, 3,001-6,000 feet = 35 min, 6,000+ feet = 40 min.
- When time is up, remove jars from the canner and let them cool on a counter in a non-drafty area.
- Once cooled, ensure jars have sealed properly and store them in a cool, dark place.
Notes
- If using white peaches, add 1 teaspoon of additional lemon juice to each jar to help balance out the acidity.
- It’s important to get all of the trapped air bubbles out of the jar before it seals.
- Do not dry or touch the canning lids with your bare hands after removing them from hot water to avoid contamination.
- Prep Time: Not specified
- Cook Time: Not specified
- Category: Canning
- Method: Water Bath Canning
- Cuisine: Not specified