Canning Recipe: Peach Slices

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.


peaches1

Yield: 12 pints

Ingredients:

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

peaches2

Directions:

  1. 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.
  2. Pack jars tightly, layering slices as neatly as possible.
  3. Mix water and sugar over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
  4. Ladle light syrup into jars; wipe rims and add your lids and rings.
  5. Process in a water bath for 30-minutes.
Advertisements

One thought on “Canning Recipe: Peach Slices

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: