In the winter when you open a jar, the peaches will taste MUCH better than anything you've ever had from a store, and by selecting the right fruit, it will use less sugar than store-bought canned peaches. Peaches, pears, plums, cherries or nectarines can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice. Cling-free peaches are peaches with stones which do not cling to the flesh inside of the peach, making it easy to remove the pit of the peach without damaging the flesh Canning peaches is a rewarding and fulfilling thing to do. You will reap the rewards year round as you eat your healthy, tasty peaches

Ingredients

Peaches
Sugar
Syrup Mixture Recipes:
Light: 2 cups sugar to 4 cups water.
Medium: 3 cups sugar to 4 cups water.
Heavy: 4 cups sugar to 4 cups water

Instructions

1.To begin, collect your jars and wash them thoroughly. In addition, collect lids and rings for each jar and have them ready as you proceed.
2.Collect you peaches and sort and wash them, selecting those that are blemish free.
3.Use another pot to prepare your syrup mixture and have it ready as you finish filling your jars. (See the syrup recipes below).
4.Prepare a large pot of boiling water to blanch the peaches. Dip the peaches into the boiling water for one minute. This step loosens the skins.
5.Move the peaches from the boiling water into a bowl or sink of cool water. This step splits the skins and makes them come off easily.
6.Peel, pit and slice the peaches to the desired size you wish them to be as you can them (half, quarter or slice).
7.Place the peach slices into your prepared jars leaving 1/2 inch head space.
8.Cover peaches with hot syrup mixture up to the top of the peaches.
9.Tap the jar to remove all of the air bubbles that you can.
10.Wipe tops of jars with clean, damp cloth.
11.Place canning lids and rings on.
12.Places all of the jars into a boiling waterbath and process for 25 minutes. (35 minutes if the peaches were not totally ripe when you began canning).
13.Remove jars, place them on a dry towel on the counter spacing jars so that they are not touching. Let the jars cool for 24 hours.
14.Test seals, label with date and store. If there are any jars that did not seal put them into the refrigerator and use them first.

MY NOTES

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jan's canning