Canned peaches in simple syrup
4quart jars
4quart jars
  • 8-12pounds peachespeeled, halved, pitted, treated prevent browning and drained
  • 1cups batch hot syrup3 1/4sugar with 5water
  1. To peel peaches: place them in a pot of boiling water for 30-60 seconds, or until the skins start to crack. Immediately in ice cold water. The skins should easily slip off.
  2. To prevent browning, use a commercial produce protector with ascorbic acid (vitamin C) and follow the instructions on the package. Or mix 1/4 cup lemon juice with 4 cups water and dip peaches into the mixture.
  3. For syrup, combine sugar with water in a large pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and keep warm until needed, but do not boil it down.
  4. Prepare canner, jars and lids.
  5. If doing hot pack method, place one layer of peaches into a large stainless steel saucepan and warm peaches in hot syrup over medium-low heat until heated through (about 1 minute).
  6. Pack peaches, cavity side down and overlapping layers, into hot jars with a generous 1/2 inch headspace. Ladle hot syrup into jar to cover peaches, still leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim, put lid on jar and secure.
  7. Place jars in canner, ensuring they are completely covered with water. Bring to a boil. For raw-pack method, process pint jars for 25 minutes and quart jars for 30 minutes. For hot-pack method, process pint jars for 20 minutes and quart jars for 25 minutes.
  8. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.