Canning Peaches

SUPPLIES FOR CANNING PEACHES:

Canning jars and lids

Saucepan

Plastic spatula

Water

Sugar (or honey)

Fresh fruit (to prevent browning)

Freshly picked local fruit (store bought does also work but I prefer local)



Using this simple process, you can enjoy you fruit all year long and be reminded of days gone by.

1. Gather the supplies needed: canning jars and lids, saucepan, and plastic spatula. You will also need water, sugar, Fruit Fresh, and, of course, fruit. Tip: Choose tree-ripened fruit for best results. You will need about 3 pound per quart jar.

2. Heat jars and lids by immersing in hot water.

3. Wash fruit, and dip them in boiling water for about 30 to 60 seconds; then dip them in cold water. The peels should slip right off. Cut them in half, and toss the pit. Scrape the fibers from the pit cavity.

4. To prevent darkening, soak the halves in a solution of 3 quarts water to 2 tablespoons of Fruit Fresh until you are ready to place them in the jar.

5. While they soak, make a syrup by combining 2¼ cups of sugar with 5½ cups water in a saucepan (I have also used 2 tablespoons of honey with 5 cups of water). Heat on stove, and keep syrup heated.

6. Drain, and with a plastic spatula pack them into the hot jars, cavity sides down, in overlapping layers, until there is a ½-inch space remaining. Ladle the hot syrup over the peaches, leaving a ¼-inch space from the top of the jar.

7. Remove all air bubbles using a knife or any other long, flat object. Seal the jar using the lids that have been heated in boiling water.

8. Process in a boiling water bath for 20 minutes. Lay jars on a cloth to dry, leaving ample space between them.

9. Store your filled jars in a cool place, and delight in opening a jar any time of the year.

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