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Friday, May 10, 2013

How To Can Peaches

I love peaches! the fresh fruity favor and that juicy bite.love the fresh smell of them when you pass them in a store or on a tree. but I hate buying them because they go bad in a short while...So what I did??? I just start canning them and saving them for that peach cobbler or just eating them out of the jar, so now I can buy many as I want and get all that enjoyment in a jar and eat them for a peachy day when ever I want.
    Wash them very well....
Blanch peaches in boiling hot water just long enough to peal the skin off easily. This stops the enzymes from degrading the flavor during storage
Quarter peaches and throw away the seed.

Pack each hot jar with quartered peaches, leaving a 1/2 inch of space at the top of the jar. Pack tightly.

Fill each jar with the remaining liquid from the blanching pot.

Add 1-2 tablespoons of sugar on top of the liquid. The sugar will dissolve, spread throughout the jar, and seep into the peaches during processing.

Wipe off all spills and sugar from jar, especially the lid area. Place lids on jar and secure tightly.

Place jars in a canner, leaving 1-2 inches of water above the jars.

Calculate the canning time. Canning time varies according to the type of canner you have and the altitude of your location. Be sure to check your canner's instructions.

    If you are using a boiling water canner, these guidelines should help. For 0-1000 feet above sea level, cook for 10 minutes. For 1001-3000 feet, cook for 15 minutes. For 3001-6000 feet, cook for 20 minutes. If you are above 6000 feet, cook for 25 minutes.


  • If you are using a dial gauge pressure canner or a weighted gauge pressure canner, you will need about 8 minutes. Clarify with the instruction manual of your canner