How to Can Peaches
Equipment
- Water Bath Canner
- Sterilized quart Jars
- Lids and Rings
- Jar Grabber
- Large Bowl of Ice Water
- Extra Ice
- Stock Pot of Boiling Water
- Paring Knife
- Medium Stock Pot
- Clean Damp Paper Towels
Materials
- 12 lbs Peaches
- 8 tsp lemon juice
- 3 cups Granulated
- 6 cups Water
Instructions
Prepare Peaches
- Wash, halve, and pit peaches
- Drop Peach halves gently into boiling water for 45 to 60 seconds
- Remove peach halves and immediately place in ice water to stop cooking
- Peel cooled peaches and in jars, stacking in such a way as to maximize space. Use the handle of a wooded spoon if necessary to position the halves.
- Repeat until all peaches are peeled and jars are filled.
Simple Syrup
- In a sauce pan combine sugar and 3 cups of water.
- Bring to a simmer stirring until the sugar dissolves completely.
- Pour simple syrup over prepared peaches in jars
To Can
- Wipe rims of jars with a clean damp cloth.
- Place lids centered on jars and fit the ring snuggly
- Process in a boiling water bath for 25 minutes
- When complete, remove from water with jar grabber and allow to sit on a toweled counter until cooled completely and sealed.