Sweet natural fruits, peaches, pears, strawberries. . .just to name a few. When they are in season or growing in your yard or garden, they are wonderful to enjoy. To keep being able to enjoy them year around, canning is one way to do it.
Canned peaches tastes wonderful in the dead of winter. The process is quite simple and easy. The recipe below can also be used for nectarines, pears, apples and plums. What Are The Different Varieties of Peaches?
Fresh Canned Peaches
- 10 lbs. ripe peaches (Freestone are the best)
- 2 c. white sugar
- 6 c. water
Rinse peaches, then place several peaches at a time in a large pan of boiling water, leave in for 1 minute, then remove to large bowl of ice water, let set for 1 minute and remove. Skins will easily peel off. Cut peaches in half to remove the pit. Slice peaches and place in a large bowl. To keep peaches from turning brown, sprinkle with Fruit Fresh or fresh lemon juice, stir to coat peaches.
In large pan combine white sugar and water; boil over medium heat until sugar is dissolved. Lower heat and simmer until liquid starts to thicken a bit. Add peaches and continue to simmer for 5 minutes longer, remove from heat.
Using a large slotted spoon, pack peaches in pint or quart size sterilized jars, leaving a 1 inch head space. Pour hot sugar liquid into each jar. Using a butter knife run it around the inside of the jar to remove any air bubbles. Place on lids and rings.
Place the jars in a water bath pan of boiling water, cover and process for at least 20 minutes, though no longer than 30 minutes. Remove from hot water and make sure each jar lid pops. If some don’t, they can be re-processed for another 10 minutes. Any that still does not pop, stores those in the refrigerator and make sure to use them first.
To store canned fruit in a cool, dry and dark area. They should keep up to 1 year.
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