Canned Peaches

By HazyWaters

This recipe is for canning peaches in a medium syrup. You will want to select firm and fully ripe free stone peaches. They should be a healthy golden color with no green colors.

This recipe will make about 8 pint jars or 4 quart jars and uses the Raw Pack Method.

Ingredients

• 10-12 lbs. of peaches
• Fruit Fresh or 1/4 cup lemon juice
• 3 1/4 cups of Granulated Sugar
• 5 cups of water

Details

Servings 8
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Syrup (7 cups)

1. Combine the water and sugar in a stainless steel saucepan.

2. Bring to a boil over medium heat.

3. Stir until sugar is dissolved.

4. Reduce heat and keep warm.

In general you will need about 1 to 1 1/2 cups of syrup for each quart jar.
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1. Prepare jars and lids and set aside.

2. Fill canner with water and start to bring it to a boil.

3. The peaches should be washed, peeled, halved and pitted. Toss peaches with Fruit Fresh or 1/4 cup lemon juice to prevent browning.

4. Pack the peaches in to the jars with the cavity side down in overlapping layers. You want to make sure that you leave at least a 1/2 inch of space from the top of the jar.

5. Ladle the hot syrup into the jar covering the peaches. Make sure that you leave at least 1/2 inch of headspace when adding the syrup. Remove bubbles and add more syrup, f necessary. When done, wipe the rim of the jar to make sure that no particles interfere with the sealing process. Put the lid on and screw the band down and finger tighten.

4. Put the jars in the canner and make sure they are completley covered with water. Cover with lid and bring the water to a boil. Process the pint jars for 25 mintues and quart jars for 30 minutes.

5. Remove the jars and let then cool.