Description
This recipe guides you through the process of canning peaches using a water bath method, ensuring they are preserved for long-term storage. It covers everything from preparing the peaches and jars to processing them and checking for proper seals.
Ingredients
- 17 lbs fresh and ripe peaches (preferably freestone, not white peaches)
- 7 quart jars with rings and new lids (sterilized)
- Water bath canner
- Granulated sugar
Instructions
- Sterilize Jars: Ensure jars and rings are clean and sterile (e.g., in the dishwasher an hour before starting). Use new, unused lids for a proper seal.
- Fill Water Bath Canner: Add enough water to the canner to cover the jars by 1-2 inches once they are immersed. Place on the stove and bring to a boil, then reduce to a simmer.
- Peel Peaches: Fill a separate large pot with water and bring to a high simmer. Add peaches in batches for about 30 seconds to loosen skins. Transfer peaches to an ice water bath, then peel them easily. Remove the pit and cut into large slices.
- Fill Jars with Peaches: As you slice, fill jars pretty full, gently tapping the bottom on the countertop to help peaches settle.
- Add Simple Syrup: For light syrup, mix 2 cups of sugar with 6 cups of very hot water. Stir well to dissolve sugar. Pour syrup into each jar, leaving 1/2” headspace. Gently tap jars to release air bubbles.
- Prepare for Processing: Wipe jar sides and rims with a clean rag. Place a clean lid securely on each jar and secure with rings.
- Process in Waterbath: Use jar lifters or tongs to gently place jars in the hot water bath (or use a rack if available). Add more water if needed to cover jar tops. Cover with the lid and bring water back to a boil. Once boiling, process jars for 25 minutes.
- Remove and Rest: Place a large towel or dishrag on your countertop. After 25 minutes, turn off the burner (or move the pot if electric flat top), remove the lid, and allow jars to rest in the pot for 5 minutes. Then, use tongs or jar lifters to move jars onto the towel to rest.
- Check Seals: After a few hours, check seals. The center of the lid should be sealed down; if it pops back, it didn’t seal. Ensure liquid covers peaches and they retain a bright color. Unsealed jars can be refrigerated and enjoyed within a few days or reprocessed.
- Store: Allow jars to cool completely before storing in a cool, dry place for 12-18 months (at best quality).
Notes
- Do not use white peaches for canning.
- A jar grabber or tongs are helpful for lifting hot jars.
- If peaches develop a foul odor, become discolored, or show mold, discard them.
- Refer to a syrup chart for variations in syrup sweetness.
- Prep Time: Not specified
- Cook Time: 25 minutes (processing)
- Category: Preserving
- Method: Water Bath Canning
- Cuisine: Not specified