Last week I was able to can a whole bushel of peaches for use over this winter. And although it took quite a while to get it all done, it’s worth it in the long run to have a “healthier than storebought” option. I like to reduce the amount of sugar a bit so that there’s still enough to preserve the color, but not so much that it’s a dessert!
And while I was canning them I thought I’d do what any other sane blogger would do and take pictures along the way to show you how I did it!
First up, wash the peaches.
*tip – make sure the peaches are ripe! and use the types that come right off the pits, otherwise, you’ll end up with mashed goo instead of slices of peaches.
Next, blanch them.
To blanch, get a pot of water at a rolling boil. Stick a few peaches in for about 30 seconds, then spoon out and place into a sinkful of ice water.
*tip – use LOTS of ice, because it melts fast when you put steaming hot peaches in it and you want to stop the cooking process quickly so as not to soften the peaches too much.
After they are blanched and have been in the ice water for a couple of minutes, you can take them out and get ready to start slicing.
(aren’t they just beautiful? so tasty too!)
Now before you start slicing, it’s best to get everything else ready! Otherwise, they’ll start browning while you wait. So get out your canner and get it all set up. I just use a water bath canner, so I filled it with water and put it over our power burner. I also got the lids to the jars in some boiling water on the back of the stove and started my light sugar syrup over a burner as well.
*Another tip is to start washing your jars in the dishwasher! It keeps them nice and hot while you slice!
While everything else starts to boil, now you can get to slicing!
*tip – keep the skins on until you cut them in half, makes holding on to it easier! Also, once you slice it all the way around, twist the knife a bit to separate the halves before sticking your fingers in it to pull apart. It’ll save you from some smooshed peaches!
After you have both halves off the pit, pull the skins off and slice each half into 4 pieces.
*tip – and put all the skins and pits into a separate bowl to use later for peach pit jelly!
Once you have them all sliced, pack each of the hot jars with peaches and then pour the hot sugar syrup over top, leaving 1/2 inch of space at the top of the jar. Put one of the hot jar lids on and tighten with a lid ring. Process in the water bath canner for 30 minutes, take out and let cool.
This bushel gave me 24 quarts of peaches and right now we’re having a hard time staying away from them! I’d like to wait until the fresh fruit season is over before we dig in!
- Ice lots!
- 2 cups Sugar
- 6 cups Water
- Wash the peaches and prepare a sink with ice water.
- To blanch them, get a pot of water at a rolling boil, stick a few peaches in for about 30 seconds and then spoon out and place in a sinkful of ice water.
- Prep other supplies: Set up canner, boil lids and jars to sanitize, start sugar water (2 c sugar to 10 c water).
- Begin slicing, leave skins on until you cut them in half. Pull skins off and slice each half into 4 pieces.
- Fill each sterile jar full of peaches, then pour hot sugar/water mixture over the top, leaving 1/2 inch of space at the top of the jar.
- Put sterile lid on and tighten with lid ring.
- Process in canner/water bath for 30 minutes, take out and let cool.