canning peaches
This canning peaches recipe allows you to preserve the vibrant flavor of summer peaches, perfect for enjoyment throughout the year.
Ingredients
- 2-3 pounds fresh peaches
- 1 - 1.5 cups sugar (optional)
- 1/4 cup lemon juice
- 4 cups water (for syrup)
- 4-6 pint-sized canning jars
- 4-6 canning lids
- 1 cup sugar (for syrup, optional)
Instructions
- Prepare the peaches by washing them thoroughly and blanching in boiling water for 30-60 seconds, then place in an ice bath.
- Peel the skins, slice the peaches into halves or quarters, and remove the pit.
- In a separate pot, combine water and sugar to create a light syrup, heating gently until the sugar dissolves.
- Sterilize the canning jars and lids, then pack the peach slices into the jars, leaving 1/2 inch of headspace.
- Pour the warm syrup over the peaches until fully submerged, then seal with lids, tightening just fingertip tight.
- Process the jars in a boiling water bath for about 30 minutes, ensuring water covers the jars by at least an inch.
- Remove jars and let them cool completely on a towel, ensuring the lids are sealed before storing.
Notes
Use fresh, ripe peaches for best flavor. Adjust sweetness as per preference. Experiment with spices like cinnamon for added flavor.