• Canned Peaches

    1 vote
    Canned Peaches
    Prep: 1 1/2 hours Cook: 30 min Servings: 14015
    by J. Gino Genovesi
    60 recipes
    Fresh peaches have few calories ( about 40), and are full of nutrients like vitamins A & C, some thiamine, riboflavin , niacin, calcium and iron. There are a variety of peaches. For canning it is best to select freestone types such as Red Haven and Crest Haven, etc. Keep firm, ripe peaches at room temperature for a couple of days until fully ripened. . The recommended method of canning peaches is the boiling water bath method, since peaches do not require higher than boiling temperature to prevent spoilage. Things to look for: Jar tops must be smooth, no nicks or imperfections. Wash and rinse. Sterilize by boiling 15-20 minutes. They must be kept hot until ready for use. For this use the 20 quart water bath container.


    • 1/2 bushel peaches
    • 14 C. water
    • 6-7 C. sugar


    1. 1. Sort, wash and peel peaches, carefully to prevent bruising. Cut in half, remove stone. Prepare enough for 7 quarts.
    2. 2. In the meantime, in separate large pots, add the water and sugar, keep hot,. stir often. This will be used to cover peaches in the jar.
    3. 3. Fill a 20 quart water bath container about 1/2 full. Lay jars in water, bring to boils and keep them hot until use.
    4. 4. When ready to can peaches, remove bottles, one at a time, using tongs. Place on tray
    5. 5. Pack peach halves, cavity side down, layer overlapping, in hot jars, leaving 1/2 inch head space.
    6. 6. Cover with boiling syrup, Remove air with spatula. Add more syrup if needed. Leave head space.
    7. 7. Place jar lid and band on bottle, firmly tighten.
    8. 8. Place jars on rack in canner, submerge them, process for 30 minutes.
    9. 9 Before removing bottles, tun down heat, wait, then using jar lifter, bring out each jar carefully, place on table to cool.
    10. ..

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