Canning Peaches

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Canning Peaches

Choose fruit at the peak of ripeness and handle with care to make sure that you are not bruising it during the process. Fill a big pot of water and put it on the stove to bring to a boil. Fill your water bath canner up to the first fill line and fill your kettle with water and turn it on. In a small pot on a small burner add the number of lids you think you might need and cover over with a couple of inches of water - place on a small burner and turn the stove to medium. Fill one sink with cold water. In a big pot combine 7 cups of water, 1 cup of sugar and 1/2 cup of honey. If you don't have honey add an additional 1/2 cup of sugar. Stir this mixture on the stove until it become clear and all of the sugar is melted. Put your first bath of peaches in the hot water bath, waiting about 45 seconds, check the peaches frequently to see if the skin is sliding. If it is plunge them into cold water and continue with the rest until they are all in cold water. Take a knife and remove the skins. Slice the peaches into the waiting jars and cover with the syrup. Clear the rims of the jars and put the lids and ring on the jars. Put them into the canner, turn the heat up and watch carefully for the water to come to a full boil.

I am located at 2500 ft so for raw pack pints I process them 30 minutes and for quarts 35 minutes. If you are hot packing them you process pints for 25 minutes and quarts for 30 minutes.

For other elevations please use the table here: https://nchfp.uga.edu/how/can_02/peac...

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Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
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