Sweet and Simple Canning Peaches Recipe You’ll Love
This canning peaches recipe captures the essence of summer, preserving sweet, ripe peaches for enjoyment in colder months.
Equipment
- Canning jars
- - Large pot
- Dishwasher
- Magnetic lid wand
- Water bath canner
- cookie sheet
Ingredients
For the Peaches
- 30 large ripe peaches Select firm, fully ripe peaches for the best flavor.
For the Syrup
- 12 cups water Serves as the base for the syrup.
- 6 cups sugar Sweetens the syrup, enhancing natural flavors.
- 1/4 cup Fruit-Fresh Helps maintain vibrant color and freshness.
For the Lemon Water
- 1/2 cup lemon juice Prevents browning and adds refreshing flavor.
Instructions
Preparation
- Sterilize Jars: Start by running your canning jars through the dishwasher. Simmer canning lids in hot water until ready.
- Boil Water: Bring a large pot of water to a boil while filling your sink or a bowl with cold water or ice water.
- Prepare Syrup: Mix 12 cups of water with 6 cups of sugar in a pot. Stir until dissolved and bring to a boil. Stir in 1/4 cup of Fruit-Fresh.
- Blanch Peaches: Add peaches to boiling water for 1 minute, then transfer to ice water to cool.
- Cool and Peel: In a bowl, combine 1 quart of cold water with 1/2 cup lemon juice. Peel the peaches and add to lemon water.
Canning Process
- Fill Jars: Place sterilized jars on a cookie sheet and pour 1 cup syrup into each jar, packing peach halves, leaving 1/2 inch headspace.
- Add More Syrup: Add more syrup to cover peaches fully, leaving 1/2 inch headspace.
- Remove Air Bubbles: Use a knife to release trapped air bubbles by running it down inside each jar.
- Seal Jars: Place and tighten the lids on each jar.
- Process in Water Bath: Fill canner halfway with warm water, add jars and cover them by an inch.
- Boil and Process: Cover and boil. Process quart jars for 25-40 minutes based on elevation.
- Cool and Check Seals: Let jars cool in a non-drafty area and check seals once cooled.
Notes
Optional: Add a cinnamon stick in the jar for a delightful twist.