Canned peaches are a delicacy that you need to have all year round. This type of canned fruit is delicious to eat on its own and is also delicious to make your own cobbler at home (cobbler is a variety of dishes made from fruit filling or other savory filling that is laid out on a baking sheet and then poured with batter, biscuits, or pie crust before baking). Listen and follow these steps to canning your own peaches.
Ingredients
- Peaches
- Water
- Sugar
- Lemon juice
Step
Method 1 of 5: Preparing Peaches for Canning
Step 1. Select the type of peach
Freestone peaches are a type of peach whose flesh is separated or loose from the seed so that it is easily separated from the seed. This is the easiest type of peach to canned. Freestone peaches are the peaches most commonly found in grocery stores, supermarkets, and markets. Note that it takes about 5 large peaches to fill a 1 liter jar.
Step 2. Place the peaches in a bowl
Rinse with running water.
Step 3. Blanch the peaches briefly in boiling water
Blanching or briefly cooking them in boiling water will make the peeling process easier and stop enzymes that could damage the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure they are submerged.
- Leave the peaches in the water for 40 seconds.
- If the peaches are a little undercooked when they are fresh, blanch them in boiling water for 1 minute.
Step 4. Cut the peach into four equal parts
Place the blanched peaches on a cutting board and use a knife to cut them into quarters. Remove the seeds.
Step 5. Pour cup of lemon juice over the peaches
The lemon juice will prevent the peaches from browning or browning (as in apples).
Method 2 of 5: Making the Soaking Syrup
Step 1. Fill the pot with water
While heating the water, add the sugar little by little.
- For a light syrup that is not too sweet and thick, boil 6 cups of water and 2 cups of sugar. This will make 7 cups of syrup.
- For medium syrup, boil 6 cups of water and 3 cups of sugar. This will make 6 cups of syrup.
- For heavy syrup, boil 6 cups of water and 4 cups of sugar. This will make 7 cups of syrup.
Step 2. Stir the syrup solution slowly to dissolve the sugar
Bring the water to a slow boil and keep it simmering at a low temperature.
Sugar can be substituted with Splenda or Stevia brand sweeteners for low-calorie sweetener options. Do not use NutraSweet
Step 3. Keep the syrup solution hot after the sugar has dissolved
But don't keep boiling it. If you keep simmering it, the syrup may burn and you'll have to start over from scratch.
Method 3 of 5: Sterilizing Jar Bottles
Step 1. Place the bottle jar in the dishwasher
Run the dishwasher for a full wash cycle. Sterilizing the jars will ensure that no bacteria will grow on your canned peaches.
Step 2. Bring water to a boil in a saucepan
Put the lid of the jar into the boiling water. Leave the jar lids in the boiling water until the jars are finished filling and ready to be closed.
Step 3. Use the magnetic bottle cap lifter to pick up the jar cap when the jar to be closed is ready
Wear gloves to avoid burns. Magnetic lid lifters can be purchased on Amazon, at Target, and some grocery stores.
To make your own jar lifter, simply place the rubber on the tip of the clamp
Method 4 of 5: Canning Peaches
Step 1. Add the peach slices to the boiling syrup mixture
Stir for 5 minutes. Scoop the peaches straight out of the mixture into the jar.
Step 2. Leave an empty space at the top of the jar 1.25 – 2.5 cm high
Pack the peaches tightly into the bottle.
Step 3. Run a plastic spoon or a rubber spoon along the edge of the bottle, between the peach and the inside of the bottle
This will remove any air bubbles trapped in the bottle that could facilitate bacterial growth. Air bubbles can cause mold to grow in the bottle after the bottle is closed.
Tilt the bottle slightly while operating the spoon
Step 4. Pour the syrup mixture into the bottle
Leave an empty space at the top 2.5 cm high. The whole peach slice should be completely covered in syrup.
Step 5. Clean all spills and sugar from the bottle, especially the cap
Put the cap on the bottle and close it tightly.
Method 5 of 5: Using Canners or Cans/Bottle Sterilizing Pots
Step 1. Insert the jar into the canner, leaving 2.5 – 5 cm of water above the jar
Canner is a large pot used to process cans that will be used to preserve food. The canner pan should be high enough to submerge the can or jar. If you don't have a canner, you can make your own. Look for a pot that is large and deep enough to hold the jar. There should also be room to hold the water up to 2.5 cm above the jar that has been placed in the pot. Place a washcloth or towel at the bottom of the pot before placing the jar. This will prevent the bottle from directly touching the metal of the pan material
Step 2. Calculate the canning time or soaking time of cans for sterilization
Canning time varies depending on the type of canner you are using and the altitude of the place. Be sure to read the instructions for using your canner pan.
- If you are using a boiling water canner, the following guidelines will be helpful: for altitudes 0-1000 meters above sea level, cook for 10 minutes. For a height of 1001-3000 feet, cook for 15 minutes. For 3001-6000 feet, cook for 20 minutes. If you are above 6000 feet, cook for 25 minutes.
- If you are using a pressure canner, it will take you about 8 minutes. Match it with the instructions or instruction manual of your canner.
Tips
-
Here's a quick guide to how many peaches you'll need for canning:
- 2 - 2 pounds (907-1134 g) of fresh peaches will yield 1 liter of canned peaches.
- 1 pound (453.6 g) of fresh peaches typically yields 3 cups (709.5 ml) of sliced peeled peaches or 2 cups (473 ml) of pureed peaches.
- It takes about 5 medium peaches to fill a 1 liter bottle with canned peaches.
- On average, it takes 17½ pounds (7938 g) of fresh peaches to fill a 7-liter canner per batch.
- On average it takes 11 pounds (4990 g) per batch for a 4.5-liter canner.
- 1 bushel = 48-50 pounds, yields about 18 - 25 1 liter jar bottles.
- 1 pound = 453.6 grams.
- 1 cup = 236.5 ml.
Warning
Be careful when handling hot bottles and dealing with boiling water
What you need
- Spatula or spoon
- Knife
- Magnetic bottle lifter
- Jar bottle picker
- Big pan
- Canner or boiling pot
- Big spoon
- Jar bottle with lid
- Rubber gloves to protect your hands from the heat
