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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Canned Peaches Recipe

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This recipe for Canned Peaches is from Debbie Malone's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 case fresh peaches
Light Simple Syrup:
4 1/2 C Sugar
17 1/2 C Water
Directions:
Directions:
Score an X on the bottom of each peach. Boil in water 1 to 1 1/2 minutes. Plunge in a bowl of cold water to stop them from cooking. Peel off the peels, pit, and slice the peaches. Heat and sanitize your quart jars in the canner of hot water almost boiling. Heat the lids in a separate small pot. Heat simple syrup to boiling, and make sure all sugar has dissolved. Fill hot jars with sliced peaches, and pack to the neck of the jar. Fill jars with hot simple syrup. Use a long knife to poke down around each side of the peaches in the jar to dislodge bubbles. Top off jars with simple syrup leaving 1/2 " head space. Be sure to wipe rims of jars with a damp towel. Top with hot lids, then rings tightened finger tight. Process hot jars in boiling canner 30 minutes if quarts, or 25 minutes if pints. Transfer jars to a towel on the counter, and let sit 24 hours before labeling and storing. All lids should not give when you press a finger in the center to ensure they've all sealed. Or have fun trying to remember the count on the pings!
Number Of Servings:
Number Of Servings:
20 pints

 

 

 

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