My friend Tessa came over yesterday and taught me how to can peaches! I have been wanting to do this for a few years but I always seem to miss the season! This year was a big success! Thanks Tessa!
How to Can Peaches
Supplies:
2 big pots
Mason Jars
Lids and rings
Strainer
Jar Lifter
Kitchen towels
Peaches
* The amount of jars that you will get depends on the size of the peaches. We canned 3 cases of peaches and got 29 Quart jars
1. Prepare Jars and Lids
Boil the jars in a big pot of water for about 15 minutes. Take jars out and line them on a kitchen counter lined with a towel.
2. Prepare Peaches
Put a strainer into a pot of boiling water on the stove. Add some of the peaches (make sure that the peaches are covered with water) let peaches sit in the water for 1 minute. Submerge the peaches into a sink full of cold water.... The skins will now slip off of the peaches. Take the skins off of all of the peaches, remove the pits and cut the peaches in halves or quarters.
3. Pack Jars
Add the peaches to the jars. Fill the jars to the top leaving about 1/2 inch for the water.
4. Add Water
Slowly add boiling water to the jars to cover the peaches. Use a chopstick or table knife to press the peaches to one side of the jar to create a space for the water to trickle down and to move out any pockets of air that may be in the jars. The water should reach the base of the jar neck, about ½ inch from the top. Next, with a damp kitchen towel, wipe the lips of the jars to remove any stickiness. Put lids on the jars and screw on the rings.
5. Process Peaches
Process the jars in a hot water bath. Tessa suggests keeping the peaches in the water for about 15-20 minutes for quart jars and 10-15 for pint jars. Also, after it comes to a good boil, she lowers the heat so the boiling is less furious.
6. Cool, Label and Store
Remove the canned jarfuls to a kitchen counter lined with a towel. Don’t touch the lids while the jars are cooling.
The next day, remove the rings, wash the jars with soapy water, and label them. If any jars don’t seal (I canned 15 jars and only 1 did not seal), store them in the fridge and use the fruit within a couple weeks.
