Canned Peaches
Recipe type: Canned Fruits & Vegetables
- 2 lbs peaches (approx 8 peaches)
- 2¼ C sugar
- 5¼ C water
- 1 packet Fruit Fresh (fruit protector)
- Wash can lids and rims in hot soapy water
- Place jars (without lids and rims) in a pot of boiling water (fully submerged)
- Turn off heat and let jars sit for 10 minutes. In the meantime, boil a separate pot of water and prepare the peaches
- Wash peaches with skin on
- Dip peaches in boiling water for 30 seconds, then remove and drop them into ice water (this will loosen the skin)
- Remove skins (should peel easily)
- Cut peaches in half and remove pits. Scrape away red fibers around the pit
- Place peaches in prepared fruit protector (according to package directions)
- Combine sugar and water in saucepan and bring to a boil until sugar dissolves
- Keep syrup hot (not boiling) and pack peach halves, cut-side down, into hot jars (approx 4 peaches per pint-sized jar).
- Pour syrup into jars (push down on peaches with a spoon to get rid of air pockets)
- Wipe jar rims and threads of any syrup with clean rag
- Place lids and rims on jars
- Place jars back in the original pot of hot water. Cover and bring water back to a boil
- Boil jars for 25 minutes
- Remove jars and place on a dish towel on the counter (do not allow jars to touch)
- Cool over night and test the lids in the morning (if seal does not stay down when pressed, place jar in refrigerator and eat within a few days)
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/how-to-can-and-freeze-peaches.html
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