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Pack the hot peaches tightly into quart or pint mason jars, and top the jars with boiling syrup. Remove the air bubbles, and be sure to leave 1 inch of headspace. Attach 2-part canning lids and process in a water bath canner for 25 minutes for quarts and 20 minutes for pints (under 1000 feet elevation)..
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Peel Peaches: Fill a separate large pot of water and bring to a high simmer. Add the peaches to the hot water (in batches, if needed), for about 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily.
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Place the canning lids in a large saucepan of hot water and simmer until ready to use. Prepare a large pot of water and bring it to a boil on the stove. Fill the sink with cold water, or prepare a large bowl of ice water. In another large pot, combine the 12 cups of water and 6 cups of sugar.
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1 US bushel peaches = 22 kg (48 lbs) = 16 to 24 litres (US quarts) canned peach pieces; 1 dry litre / quart peaches = 500 g (1 lb) peaches = 3 medium-sized peaches = 2-¾ to 3 cups sliced = 2-¼ cups chopped = 2 cups pureed. 3 litre / quart basket peaches = approximately 12 to 14 medium peaches = 1.5 kg (3.5 lbs) 2 medium Peaches = 1 cup sliced
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Dunk in cold water and peel right away. Prep jars for canning and keep warm until ready to can. Prepare light syrup as follows: With Sugar: Mix 2 cups sugar with 4 cups water and bring to a boil. Keep warm until peaches are ready. With Honey: Mix 1 1/2 cups honey with 4 cups water and bring to a boil.
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Gather supplies and prepare jars and canner. Prepare syrup (optional) or use water for canning. Choose between raw pack and hot pack methods. Peel, slice, and pit peaches. Pack peaches into jars and cover with syrup. Seal jars and place them in the canner. Process jars in water bath or steam canner for specified times.
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Bring a large pot of water to boil. Fill a large bowl with cold water and ice. Using a sharp knife, cut an "X" into the bottom of each peach. Plunge the ripe peaches into the boiling water for 20-30 seconds. Remove with a slotted spoon, and immediately plunge into the bowl of ice water to stop cooking.
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Wash canning lids with hot soapy water. Rinse well. Prepare canning syrup by boiling water and sugar together. Peel peaches. Some peaches can be peeled with just a paring knife. Most will need to be blanched into boiling water for 1 minute and then into an ice bath. The skins should just slip right off.
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Plan for 2 to 3 pounds of peaches per quart. Peel and slice the peaches as directed above. Drain peaches in a colander to drain excess liquid. Fill jars with peach slices to 1/2 inch headspace. Ladle on hot syrup. Run your chopstick or small non-metallic spatula between the peaches and the jar to remove air bubbles. (Metal may scratch the.
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Step 4: Peeling the peaches. Now it is time to pour that pot of boiling water over the cut peaches. Let the peaches soak in the hot water for 2-3 minutes, working in friendly sized batches, then transfer the peaches to the cold water. If it is your lucky day, the skins will fall off easily, as is the case with tomatoes.
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*For a 9-pint canner load you will need 10 to 12 pounds of peaches; for a 7-quart canner load you will need 17 to 18 pounds of peaches. **To make light syrup for a 9-pint canner load use 1 1/2 cups sugar and 5 3/4 cups of water; to make light syrup for a 7-quart canner batch use 2 1/4 cups sugar and 9 cups of water.
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Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. (if you don't cook or heat the peaches first, this is called "cold packing"). Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles.
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To raw pack, fill the jars with raw fruit, cut side down, and add the hot syrup. Leave ½ inch headspace for both fruit and liquid. Raw packed peaches require an additional 5 minutes for processing. Process pints 25 minutes and quarts 30 minutes in a boiling water bath. Adjust times for higher altitudes.
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Fill the steam canner with water just below the inside rack and begin to boil. Add 1 teaspoon lemon juice to the bottom of each quart jar. Pack the peaches in the jars as close together as possible (without mashing them), preferably with the pit side down. Add enough syrup to fill the jar with 1/2 inch headspace at the top.
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PEACHES — HALVED OR SLICED. Quantity: An average of 17 1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts, which is an average of 2 1/2 pounds per quart. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
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Canning Peaches in a Water Bath Canner: Once all 7 jars are ready, place them in the near boiling water of the canner and lower the rack. The water should be about 1 inch above the tops of the jars. Turn the heat up to high and place on the lid. Once the water has reached a full boil, start your timer for 25 minutes.
