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
You want to use firm, fully ripe peaches.
In a water canner; cover jars with warm water and heat to a simmer (180F/82C)
In a small pot, heat lids in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use.
Blanch peaches in boiling water for 30 – 60 seconds. Dip quickly into cold water after to cool and slip off skins. Halve & pit fruit.
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.
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.