Canned Peaches Recipe
User Reviews
5.0
3 reviews
Excellent
Canned Peaches Recipe
Report
French recipe for homemade canned peaches. Great for beginners who want to learn water bath canning.
Share:
Ingredients
- peach fresh
- water *see Notes for quanities
- sugar *see Notes for quanities
Instructions
- Rinse peaches to get rid of impurities. Add some vinegar to the water to get rid of insects if there are any.
- Wash jars and rubber rings. Sterilize jars and rings. You can sterilize jars by keeping them in the heat in the oven or by placing them into boiling hot water. Keep the rings in boiling water in a pot too.
- Cut peach into halves and take out pit. Peel and quarter peach.
- Place peach quarters into clean jars and shake the jar on the table top to push the fruits downwards.
- Prepare light syrup by combining water and sugar in a pot over the stovetop. Mix and cook, the liquid should be hot but not bubbling.
- Place sterilized rubber rings around your jar lids.
- Pour syrup over your peaches so that they are covered in juice.
- Close your jar with the latch.
- Keep your large canner pot over the fire and place jars into the canner next to each other.
- Pour water over your jars up to the top. The jars should be submerged and covered.
- Close the canner and make sure that the thermometer is attached as per canner instructions and visible.
- Heat up the canner pot and bring the temperature to about 185° Fahrenheit or 85° Celsius. This can take about 30 minutes.
- Continue to sterilize and cook jars for 30 minutes at about 185° Fahrenheit or 85° Celsius. Control the heat to stay at that temperature.
- To take out hot jars, spread a kitchen towel over a kitchen surface. Turn off heat when done, remove lid and take out jars with a set of jar lifter. Place hot and wet jars on the kitchen towels.
- Allow jars to cool before you store them in a cool and dry place on a shelf preferably.
Equipments used:
Notes
- The quantities are variable and depend on the size of your jars, the size and quantities of your peaches, and how many you actually want to make vs how many fit into your canner.
- This will give you a baseline to work with: To fill up four standard 25 oz, ¾ liter (0.75) jars you will need about 5.5 – 6.6 pounds, 2.5-3 kg of peaches.
- You will need 1.1 pounds, 500 grams sugar dissolved in 1 quart/liter water for 7 of these 25 ozs, ¾ liter (0.75) jars.
- About 7-8 Peaches fit into a 25 oz, ¾ liter (0.75) jar.
- The water sugar ratio is always 2:1.
- That way you can prepare more light syrup if needed. And you just need to fill up your jars without having to weigh them.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
