How To Can Fresh Delicious Peaches

It is officially time to harvest all those peaches again! We have a white flesh Georgia peach tree in our backyard and once in a while we are able to get a plentiful harvest. We love these great tasting peaches, and after some time waiting patiently for them to harvest, we cant wait making peach EVERYTHING! But, there are so many peaches coming in at once, we cant eat them all! We decided to start canning them so we could enjoy them all year long! So here you go, how to can fresh peaches!

Ingredients:

• 1 1/2 cup sugar
• 4 cups water
• 12 cups of peaches (optional peeled)
• 4 pint jars with lids and rings
• 1 big pot
• 1 big saucepan
• vanilla
• cinnamon

Directions:

1. Wash and clean jars with warm soapy water. Set aside.
2. Take large pot (large enough for 4 mason jars) and fill with enough water to cover jars completely. To ensure you don’t overfill the big pot, fill pot with water with mason jars in it first, then remove mason jars and bring that water to a boil.
3. Once water is boiling, put mason jars in the boiling water for 15 minutes.
4. While jars are boiling and sanitizing, make sugar water in saucepan. 1 1/2 cups sugar, 4 cups water, couple drops vanilla, tablespoon of cinnamon. Bring to slow boil for 5 minutes and then reduce heat to just under boil and cover.
5. Cut peaches into quarters. Each quart jar takes 6 -10 medium peaches, depending on size. Set aside.
6. At the end of 15 minutes, remove jars from boiling water with tongs or a jar lifter, drain, and place upside down on a towel.
7. While jars are still warm, fill jars with peaches until about one inch from the top.
8. Press down on the peaches to help remove air pockets with wooden spoon or other utensil, and fill with more peaches until one inch from the top.
9. Fill jars with sugar water about 1/2 inch from the top using a jar funnel or kitchen funnel.
10. Secure jars with lids until they are finger tight and return those jars in the water and boil for 25 minutes. Ensure water covers the jar lids completely.
11. Remove jars from pot with tongs, sit them on a towel to cool.
12. Once jars are cooled, tighten lids again securely and press center button on lid to ensure seal. If button pops back up, you will have to return it back into the boiling water for about 5 minutes and check lid again.  Store in a cool dark place for up to a year.

 

Check out my other recipes below!

• Creamy and Delicious Flan
• Easy and Delicious Pineapple Cranberry Almond Cheeseball
• Garlic Creamy Lemon Shrimp Pasta
• Easy Baked Loaded Cauliflower
• Loaded Breakfast Egg Muffins