My first peach canning adventure, I canned seven quarts and 1 pint. It took four and a half hours. This time I've canned ten quarts in about three and a half hours. Progress! Still a lot of work though, I think I need a nap.
Here are the steps I used for canning this time;
- Gather all equipment: bowls, pots with lids, large spoons, canning funnel, jars, lids and bands, butter knife, pot holders, quilt, jar grabber, measuring spoon, and food ingredients.
- Wash jars, lids and bands.
- Place jars in water bath canning pot, note how many can fit.
- Boil jars to sterilize them.
- Mix your sugar and water in a pot to make your syrup. I used a medium syrup consisint of 4 cups of water and 3 cups of sugar. Simmer until mixture is clear. Set to the side.
- Mix 2 tablespoons of lemon juice into 4 cups of water. This solution will prevent peaches from turning brown.
- Wash peaches, cut in half lengthwise (this will make peeling easier).
- Boil water in large pot.
- Place cut peaches in pot and blanche for one minute.
- Remove and spread out on clean surface i.e. towel, cookie sheet.
- Peel peaches and remove seeds.
- Place peaches in lemon water.
- Remove peaches from lemon water and rinse with fresh water.
- Place peaches in hot syrup. Simmer for 2 minutes.
- Have jars ready, place peaches in jars using funnel to avoid dropping peaches. Leave 1/2 inch head room.
- Pour syrup in jar to 1/2 inch headroom.
- Take butter knife or small spatula and insert between jars and peaches, moving knife gently around the inside of the jar. This will decrease air bubbles.
- Place lid and bands on jar.
- Place jars in water bath canning for set amount of time, determined by size of jars and elevation of where you live. I live over 4000 feet above sea level and used quart jars. My process time for my peaches was 70 minutes. I usually leave them in another 5 minutes for safety.
- After alotted time, remove jars and place where they will not be distrubed, to finish process. I place mine in a quilt to keep them warm a little longer.
- Once they are sealed (the center of the lid is no longer elevated) label and shelf them.
- Give as gifts or use for your family consumption.
Using a step by step system made it easier and more enjoyable this time to can. I'm looking forward to canning the rest of my fruit, to enjoy this winter.
|Sugar and water for syrup.|
|Wash peaches and cut in half lengthwise.|
|Blanche, lay out to cool for peeling.|
|After peeling place in lemon juice, then rinse with fresh water.|
|Place peaches in syrup to simmer 2 minutes|
|Put the peaches in jars, add syrup, use butter knife to get rid of air bubbles.|
|Apply lids and bands.|
|Process in water bath canner for appropriate time.|
|After water bath, place to the side undisturbed to allow sealing|
|After sealed and cooled, label and shelf.|