How to Can Peaches

Canning peaches is a great way to preserve them and enjoy them all year long. Here's a step-by-step guide on how to can peaches:

Ingredients:

- Fresh, ripe peaches

- Water

- Sugar (optional, depending on your taste)

- Lemon juice (optional, to help prevent browning)

Equipment:

- Canning pot or large pot

- Canning jars and lids

- Jar lifter

- Canning funnel

- Ladle

- Measuring cups and spoons

- Kitchen timer

- Clean kitchen towels

Instructions:

1. Prepare the Peaches:

- Wash the peaches thoroughly to remove any dirt or debris.

- Using a sharp knife, remove any bruises or blemishes from the peaches.

- Halve the peaches and carefully remove the pits.

- If desired, you can peel the peaches, but it's not necessary.

2. Prepare the Jars and Lids:

- Wash the canning jars and lids thoroughly with hot soapy water.

- Place the jars upside down on a clean kitchen towel to drain and air dry.

- Place the lids in a small saucepan and fill it with water. Bring the water to a simmer over medium heat and let the lids simmer for a few minutes to sterilize them.

3. Fill the Jars:

- Place the peach halves into the clean canning jars, cut side down.

- Fill the jars with peach halves, leaving about 1 inch of headspace at the top of each jar.

4. Add Sugar (Optional):

- If desired, you can add sugar to the jars. Typically, 1/4 cup of sugar is used per pint jar and 1/2 cup per quart jar. You can adjust the amount of sugar based on your taste preference.

5. Add Lemon Juice (Optional):

- To prevent browning, you can add a small amount of lemon juice to each jar. About 1 tablespoon of lemon juice per quart jar is usually enough.

6. Remove Air Bubbles:

- Use a plastic spatula or bubble remover to carefully remove any air bubbles trapped in the jars.

7. Wipe the Rims:

- Use a clean, damp kitchen towel to wipe the rims of the jars to remove any food particles or liquid that may interfere with the sealing process.

8. Place the Lids and Rings:

- Remove the sterilized lids from the simmering water and carefully place them on the jars.

- Secure the lids with the screw bands without over-tightening them.

9. Process the Jars:

- Fill the canning pot with enough water to cover the jars by at least 1 inch.

- Bring the water to a boil over high heat.

- Once the water is boiling, carefully place the jars into the pot using the jar lifter. Make sure the jars are fully submerged in the water.

- Cover the pot with a lid and bring the water back to a boil.

Processing Times:

- Pint jars: Process for 25 minutes.

- Quart jars: Process for 35 minutes.

10. Turn off heat and let the jars cool:

- Once the processing time is complete, turn off the heat and let the jars cool in the water for at least 5 minutes before removing them.

11. Check the seals:

- Once the jars are cool enough to handle, remove them from the water and place them on a wire rack or clean kitchen towel to cool completely.

- After 12-24 hours, check the seals on the jars. Press down on the center of the lid. If it pops back up, the jar is not sealed properly and should be refrigerated and consumed immediately.

12. Label and Store:

- Label the jars with the contents, date, and processing time.

- Store the sealed jars in a cool, dark place such as a pantry or cupboard.

Enjoy your delicious canned peaches throughout the year!

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