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How To Can Peaches
By Polly Hamilton
How to can peaches:
Canning peaches is a great way to save money. Canned peaches are very useful for baking and delicious with muesli in the morning. You can use canned peaches for pies, chicken meals, or as a topping for pavlova or rice pudding.
How to can peaches: the cans
Get some good quality canning jars that are free of nicks and scratches. Wash them all, lids, rings, everything. When you have washed them leave them in the dish washer or in some clean warm water until you are ready to use them.
How to can peaches: preparing the peaches:
Wash you peaches and sort them. You don't want bruised peaches, and they are best canned when firm. Place a couple of peaches in a piece of cheesecloth. Dip this cheesecloth package into some boiling water for one minute. Because you are doing this repeatedly, it is easier to have a put continuously boiling on the stove (the bigger the easier). Dipping them in boiling water helps to loosen the skin. Then peel your peaches (a messy, juicy job, but someone's got to do it!), pit them, and cut them in halves or slices (depending on your own preference). Sit them aside in your salt-vinegar-water mix. How much mixture you need depends on how many peaches you are using so use this ratio: one tablespoon of salt and one of vinegar for every gallon of cold water.
How to can peaches: syrup
You can choose how strong and thick you want your syrup to be by altering the sugar to water ratio. For a light syrup use 2 cups of sugar for every quart of water (or juice). For medium syrup use 3 cups of sugar for every quart. And for heavy syrup use 4 ¾ cups of sugar for every quart of water. Place in a large enough pot to contain your water. Stir in your sugar and heat until dissolved (do not boil). Keep your syrup warm until ready to use.
How to can peaches: canning
Place your peaches in your warm jars, hollow side down. Leave around an inch of space at the top. Pour in your syrup so half of that inch of space is just syrup, and half is air. Remove all bubbles in the syrup by popping them with a knife. Wipe the tops of the jars so there is no moisture around them and place your canning lids and rings on carefully and tightly. Place as many jars as is appropriate into your canner and cover with hot water. For pints leave 25 minutes, for quarts leave for 30 minutes. Once they are done leave to cool before testing the seals. If there are no leaks, label and store in a cool, dark place (the back of your pantry is best) and enjoy!
How to can peaches:
Canning peaches is simple and fun. Most children can do it with parent supervision, so it's a great time to spend with your kids! Just be careful around the boiling water. Some people leave the skins on as they contain a lot of the fruits nutrients, so not skinning them is an option.
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