How to Can Sliced Peaches
Learn how to can sliced peaches, the easy way! Today’s post is a great ”how-to” with pictures for canning sliced peaches in medium syrup. Grab some fresh peaches and get started!
Equipment
- Water Bath Canner
- Jars, lids, and rings
What You Will Need
- Peaches, firm and undamaged 1-1½ lbs per pint jar
- Ball Fruit Fresh or Lemon Juice
- Sugar
- Water
Instructions
- Fill a water bath canner with water and bring to a simmer.
- Inspect jars for any nicks, cuts, or scratches, and wash with warm, soapy water. Place clean jars in the water bath canner and allow to simmer until ready to use. Fill a small saucepan with water and bring to a simmer. Place lids in the pan and keep heated until ready to use.
- Peel, pit, and slice peaches. The easiest way to peel them is to drop them into a pot of boiling water for 45-90 seconds, then dunk them in a bowl of ice water.The peels will slip off with your fingers. Treat the slices with Fruit Fresh or Lemon Juice to prevent darkening.
- In a medium saucepan, make a medium syrup by bringing 5 cups of water and 3 ¼ cups of sugar to a boil.
- Pack peaches into hot jars and pour syrup over the top, leaving ½” head space. Run a rubber or plastic spatula around the edges to remove all air bubbles. Repeat until all air bubbles are removed, and add more syrup if necessary.
- Wipe the rims with a clean, damp towel and affix lids. Tighten rings by hand. Place jars into the water bath canner and bring to a boil —process for 25 minutes.After 25 minutes, remove your jars filled with peaches from the water bath canner (with tongs) and let them sit till they are cool to the touch. Once the jars are cooled, you are ready to label your jars and store them!