Canned PeachesPrep: 1 1/2 hours Cook: 30 min Servings: 14015by J. Gino Genovesi60 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. Sort, wash and peel peaches, carefully to prevent bruising. Cut in half, remove stone. Prepare enough for 7 quarts.
- 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. 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. When ready to can peaches, remove bottles, one at a time, using tongs. Place on tray
- 5. Pack peach halves, cavity side down, layer overlapping, in hot jars, leaving 1/2 inch head space.
- 6. Cover with boiling syrup, Remove air with spatula. Add more syrup if needed. Leave head space.
- 7. Place jar lid and band on bottle, firmly tighten.
- 8. Place jars on rack in canner, submerge them, process for 30 minutes.
- 9 Before removing bottles, tun down heat, wait, then using jar lifter, bring out each jar carefully, place on table to cool.
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