CANNED PEACHES

some of my Spiced Peaches and heavy syrup canned peaches from 4 boxes of peaches

peaches  are time consuming… but well worth the effort.

my peaches blanched peeled and ready to quarter

BEAUTIFUL FRESH PEACHES SLICED AND READY TO GO

CANNED PEACHES

Wash fully-ripened but not soft peaches.

your soft peaches you will just PEEL instead of Blanching and save skins..squeezing the skins and saving the peach juice, strain and add that to your heavy syrup.. Now Blanching peaches is best for LARGE quantities of peaches as you can peel the skin very easily and fast, but you MUST have firm peaches to do this in my experience.

To Blanch Peaches.. Loosen skins by dipping peaches 1 minute in boiling water,

then plunge  in ice  cold water. (I use a basket with holes that fits nicely into my stock pot for this purpose, works great, helps me do a lot at once) also you may have to change your ice water if your doing a lot of peaches

Take knife and run all around peach as if going to slice in half, then take your hands and turn each side of peach in opposite direction and peach will come apart easily so you can take out pit…

Remove pits and Peel peach skin off

Take a melon baller and scoop out the fibers in center

Slice if desired, or put in whole halves into jars face down overlapping..

OPTIONAL from blue book – I don’t do this personally-Place peaches in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening during preparation.~ Blue Ball Book

NOW HOW TO MAKE YOUR SYRUP

Heat peach syrup through in very light,  or medium syrup or water.(rule of thumb TWO cups sugar to every 1 cup water for syrup, I also add white corn syrup to my syrup) boil till it is no longer cloudy but CLEAR meaning all sugar has dissolved.. taste carefully before adding to your jars..

Pack hot peaches, cut side down, in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with boiling syrup or water, leaving 1/2-inch headspace. Adjust jar lids.

NOTE... I do it like I was taught.. bring it to TEN lbs. Pressure and then TURN OFF CANNER.. cool down naturally

works every time.. I do my pears and cantaloupe this way too.