Canning Peaches
Learn how to can peaches!
Canning peaches can be very easy and quite rewarding when you have a taste
for peaches in the dead of winter. Here is how we do it at DinnerPlanner.
The hardware you will need include the jars, lids, a water bath canner, a jar
funnel and a plastic spatula.
You will also need water, sugar, Fruit Fresh and of course the peaches. Plan
on 2 – 3 pounds of peaches per quart jar. We have found that, on an average,
there are approximately 20 to 22 pounds of peaches in a half-bushel.
You will need to heat your jars and lids. You can use your dishwasher, oven (low
setting) or immerse them in hot water.
Wash the peaches and then dip them in boiling water for about 30 – 60
seconds, then dip them in cold water. The peels should slip right off. Cut them
in half and toss the pit and scrape the fibers from the pit cavity. Sometimes
these fibers can turn dark during storage.
To prevent darkening of the peaches soak the peach halves in a solution of 3
quarts water to tablespoons of Fruit Fresh until you are ready to place them in
the jar. While these soak make your syrup by combining 2-1/4 cups of sugar with
5-1/2 cups of water. If you like your syrup a little heavier use 3-1/4 cups of
sugar with only 5 cups of water. Heat this on the stove and keep it hot. We use
about 1-1/2 batches of syrup for every 7 quarts of peaches.
Drain the peaches and pack them into the hot jars cavity side down in
overlapping layers. Leave about a ½” head room and ladle the hot syrup over
the peaches. Until there is about ¼” headspace left.
Remove all air bubbles using a knife or any other long flat object. Then seal
the jar using your dome and lids that have been heated in boiling water till
nice and hot.
Process in a boiling water bath for 20 minutes. Lay jars on a cloth to dry
leaving space between the jars for breathing room.
Pack them away and keep your eye out for DinnerPlanner recipes that will use
peaches throughout the year.
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