Canning Peaches

I have fond memories of eating peaches out of jars all winter long, my brother and I would fight over who would get the juice from the jars to drink (after all it was thick and sweet and tasted just like peach nectar).

Sometime in my teen years my mother stopped canning the peaches and I assume it was because she was too busy doing other things. This year, I decided to try my hand at canning peaches on my own.  I put away 1 bushel which gave me 28 quart jars.

This is what I did…

  • Sterilize jars and lids
  • Get canner started by filling halfway and getting it on the stove on HIGH (mine takes almost an hour to get boiling)
  • Make simple syrup: of 4 parts water to 1 part sugar; keep simmering on stove top
  • Wash peaches in sink of cold water (this helps to remove the fuzz)
  • Peel the peaches: place washed peaches 4 at a time into boiling water bath for approx 1 minute, remove peaches to and ice bath.
  • Peel peaches; the skin should easily slide off, in large, intact pieces. Cut in half, remove stone, and slice.
  • Cram peach slices into jars, filling jars to just under the neck of the top. Keep shoving more and more in; they will shrink. Cover to the neck with hot sugar syrup and then place lid and rings on top. ¬†Tighten just a bit and place into the canner.
  • Once canner is full, bring up to a rolling boil making sure jars are covered by 1 inch of water, and then set timer for 25 minutes.
  • Remove from canner and place on counter to cool and seal.

Allow jars to fully cool before putting away / distributing. Peaches are ready to eat immediately, but will improve over time. Store in a cool, dry place up to a year.

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