This was our first year canning peaches, and it couldn’t have been easier. The peaches have held their sweetness, shape, and texture quite well, much to my husband’s delight, as peaches are his favorite fruit.
We did freeze some peach slices, but it is my understanding that canning preserves their natural sweetness better than freezing them. This recipe is easy, and creates a light syrup that does not overwhelm the peaches’ natural flavor.
Yield: 12 pints
12-pounds of fresh peaches, slightly firm (if you have peaches that are ready-to-eat tender, don’t can these. Using slightly firm peaches ensures that the slices don’t fall apart once put through the water bath)
8-cups of water
4-cups of granulated white sugar
- Peel and slice your peaches. To keep your peaches from browning while you are working, soak them in a mixture of 1-gallon of water with 1/4 teaspoon citric acid. It won’t effect the flavor, but keeps that bright yellow color.
- Pack jars tightly, layering slices as neatly as possible.
- Mix water and sugar over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
- Ladle light syrup into jars; wipe rims and add your lids and rings.
- Process in a water bath for 30-minutes.