It’s national peach month. Take advantage of the fresh peaches and can them to enjoy all winter!
Not only can peaches be done this way but apricots and nectarines by also be canned in this manner. The only difference when canning apricots and nectarines is to use 10 lbs. of fruit and do not peel them before canning. When you are tightening the lids before placing the jars in the canner always tighten them by hand being careful not to tighten them down to hard. There needs to be a way for the steam to escape and tightening the seals too much can cause the steam to stay within the jars. This could cause a possible explosion or could keep the foods from processing correctly causing bacteria to grow.
- 5¼ C of water
- 2¼ C of sugar
- 12 lbs. of peaches, peeled, cut in half and pits removed
- Prepare the caning jars, lids and screw bands according the manufacturers instructions.
- Pour the water into a saucepan and place it over medium heat.
- Stir in the sugar and stirring constantly to dissolve the sugar bring the mixture to a boil.
- Keep the syrup hot while placing the fruit into the jars.
- Pack the peaches firmly into the jars.
- Top with the hot syrup leaving a ½ inch headspace.
- Release any air bubbles then secure the lids by hand.
- Place in a water bath and process pints for 25 minutes or quarts for 30 minutes from the point of boiling.
- Place the jars in a draft free area to cool then check the seals.
- Any jars that did not seal correctly should be put in the refrigerator and will stay fresh for up to 2 weeks.
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