My mom gave me 8 peaches on Saturday, and Beauty and I decided to home-can them.
It is super easy to can peaches, so if you have never ventured into canning and are interested but don’t know where to begin, this is where to start.
You really only need three ingredients. That’s right, three! (I added a couple ingredients, but they really aren’t necessary)
*clean, sterilized, hot jars: either pint or quart, depending upon your preference
*Jar lids or rings
*A water bath canner or pot big enough to hold your jars, without the jars touching
*additional pots and pans
*could also have gadgets to lower/remove jars from canner and something with which to remove your lids from hot water. I just wing it with whatever I have handy, usually a potholder and a fork 🙂
vanilla extract (optional)
1. “Cook” whole peaches in boiling water for about five minutes. Remove from boiling water and place in cold water.
2. I usually place my clean jars in the oven at about 200 degrees for extra sterilization at this time. Also, put your lids in a pan of hot water. Start heating water in your large canning pot, enough water to go up at least 2 inches after you add your jars (later). Add your jar lids to a pan of hot water.
3. Make your syrup. I dissolve 2 cups of sugar in one quart of water. After the sugar is dissolved, I added 1 tsp cinnamon and 1tsp vanilla. Once cinnamon is dissolved turn back the heat and keep warm.
4. Peel, pit and slice peaches.
5. Add peaches to hot jars.
6. Using a ladle and funnel, add the syrup to the hot jars of peaches.
7. Wipe clean rims of jars. Add lids, hand tightening the rings.
8. Remember the large pot of boiling water from step 2? Add jars to it now. Process pints 25 minutes and quarts 30 minutes.
For instructions on a hot water bath, check out simplycanning.com
My eight peaches made 1 quart and 2 pints.