Canning Peaches

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Ingredients

What You’ll Need:

Water Canner

Canning Jars (500ml or 1L wide mouth Mason)

Wide mouth snap lid (I use Bernardin)

Tongs for removing jars from the boiling water

1 large pot of water

1 small pot of water

1 medium pot for making simple syrup

Making Your Syrup:

This will make enough for 4x 1L Jars

Very Light Syrup: 5 1/2 cups water (1.375L) + 1 1/4 cups sugar (300ml)

Light Syrup:  5 1/4 cups water (1.3L) + 2 1/4 cups sugar (550ml)

Medium Syrup: 5 cups water (1.3L) + 3 2/4 cups sugar (925ml)

Using Honey: 4 cups water + 1 cup sugar & 1 cup honey

Method
  1. You want t ouse firm, fully ripe peaches.
  2.  In a water canner; cover jars with warm water and heat to a simmer (180F/82C)
  3. In a small pot, heat lids in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use.
  4. Blanch peahes in boiling water for 30 – 60 seconds. Dip quickly into cold water after to cool and slip off skins. Halve & pit fruit.
  5. Peaches may be canned in water, fruit juice or sugar syrup. Prepare syrup, approximately 5 cups (1.25L) for 7x 500 ml jars. In large stainless steel saucepan, combine water and sugar according to how you like your syrup (see measurements under ingredients).  Bring to a boil. If using water or fruit juice, place in saucepan; bring to a boil.
  6. Pack peaches into a hot jar to within 3/4 inch (2cm) of top rim. Add hot liquid to cover peaches to within 1/2 inch (1cm) of top of jar (headspace). This is very important, as this headspace combined with heat is what causes the lids to seal properly.

 

  1. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Wipe jar rim removing any food residue.
  2. Centre hot sealing disc on a clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining peaches and hot syrup.
  3. When canner is filled, ensure that all jars are covered by at least one inch (2.5cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
  4. Process 500ml jars for 15 minutes or 1L jars for 20 minutes.
  5. When processing time is complete, remove canner lid and wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands.
  6. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

For best quality, use home canned foods within one year.