Peeling and Pitting: Once blanched, peel the peaches by gently rubbing the skins off with your fingers or a paring knife. Cut the peaches in half and remove the pits. If you prefer, you can slice the peaches into smaller segments.
Making the Syrup
Canning peaches in syrup enhances their flavor and preserves their texture. You can choose from light, medium, or heavy syrup, depending on your preference. Here’s how to make a basic syrup:
Light Syrup: Mix 2 cups of sugar with 6 cups of water.
Medium Syrup: Mix 3 cups of sugar with 6 cups of water.
Heavy Syrup: Mix 4 cups of sugar with 6 cups of water.
Dissolve the Sugar: In a large saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is fully dissolved. Bring the mixture to a boil, then reduce the heat and keep it warm until you are ready to use it.
Filling the Jars
Sterilize the Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until you are ready to fill them.
Packing the Peaches: Using a ladle and a funnel, pack the peach halves or slices into the hot jars, leaving about 1/2 inch of headspace at the top. This space allows for the expansion of the food during processing.
Adding the Syrup: Pour the hot syrup over the peaches, covering them completely while maintaining the 1/2 inch headspace. Use a clean knife or a bubble remover tool to remove any air bubbles by gently stirring around the inside edges of the jar.
Sealing and Processing the Jars
Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Apply the Lids: Place the lids on the jars and screw on the bands until fingertip tight.
Process the Jars: Place the filled jars in a boiling water canner or a large pot with a canning rack. Ensure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 25 minutes for pint-sized jars and 30 minutes for quart-sized jars. Adjust the processing time if you are at a high altitude.
Cool the Jars: After processing, carefully remove the jars from the water using a jar lifter. Place them on a clean towel or cooling rack. Let the jars cool undisturbed for 12-24 hours.
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Checking the Seals