Canned Peaches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Approximately 6 quart basket of ripe peaches.
It is best to use a kind that are freestone and a canning variety.
You will need white sugar to make the syrup for the peaches.
You can also add some fruit fresh (acetic acid) to syrup to keep peaches from turning brown.
I use 1 cup of sugar and 2 cups of water ratio to make enough syrup to cover peaches in approx. 7 mason jars. You can use pints or the next size larger jar.
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Directions: |
Directions:Wash & scald the jars. Blanch peaches until just easy to peel - not longer.
Make syrup and have ready. Peel peaches and slice into jars. They should be fairly tightly packed and about an inch from the top of the jar. Cover the fruit with syrup. The syrup should be about 1 inch from the top of the jar.
Place the mason top and ring on until just a little loose (finger tight).
You will need to put enough water in canner so when the jars are immersed, it is no more than 1/2 way up the jars.* see personal notes. Jars should be placed in the canner insert or if you do not have one scrunch up a tin foil pie pan to set them on in the canner. Cover pot to cook.
Cook filled jars over high heat until the water is very hot and then turn down to medium heat and let cook for approx. 15 minutes for pints and 20 - 25 minutes for larger jars.
The peaches will turn color and look hot, with a few bubble in syrup.
Remove carefully from canner as they are very hot and tighten the lid, one jar at a time.
Be careful when taking out that the lids are not too loose - tighten a bit, so they don't come off and burn you. Cool on a heat resistant surface.
Your will hear a snap sound, when the peaches are cooling to indicate that the jars are sealed.The lid will become concaved
If you have a jar that doesn't seal store in fridge and use first. |
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Number Of
Servings: |
Number Of
Servings:7 jars fill my canner |
Personal
Notes: |
Personal
Notes: * Mom always canned peaches this way but the food safe recommendations now suggest that the jars need to be covered by an inch of water when in the canner. You can adjust the sweetness of the syrup by using 1 cup of sugar to 1 cup of water, to make them very sweet. Mom and Uncle Raymond liked theirs sweet. It was tradition that they each got a bushel of peaches and we canned most of them and made pies filling out of the rest. Usually Mom, Raymond, and often Edith did this together at Raymond's. They really enjoyed them and Mom did peaches until nearly the time she went to Royal Terrace. Use a jar lifter to remove the jars from the canner to avoid burning your fingers.
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