Welcome back to The Nest! Today, we’re diving into the delightful world of canning peaches. Canning is an excellent way to preserve your peaches, maintaining their quality without making them mushy. While freezing is perfect for smoothies and making a bit of jam, canning allows you to enjoy those juicy peaches year-round. Let's get started with the equipment you'll need and step-by-step instructions for canning peaches.
Essential Equipment for Canning Peaches
Canning peaches primarily involves water bath canning, which means you don't need a pressure canner. Here's a list of equipment to get you started:
Large Pot with a Stand: If you don't have a canner, any large pot with a rack will do. The jars shouldn’t touch the bottom.
Canning Jars: Sterilized jars to store the peaches.
Lids and Rings: To seal the jars properly. Boil them to sterilize and soften the rubber seals.
Dip and Slip Setup: A pot of hot water and an ice bath. This helps in peeling the peaches effortlessly.
Syrup Pot: For making the sugar syrup in which the peaches will be canned.
Spider or Slotted Spoon: To handle the peaches during the dip and slip process.
Ladle and Funnel: For transferring the syrup and peaches into the jars.
Knife: For peeling and slicing the peaches.
Paper Towels and Magnet Lifter: To clean jar rims and handle hot lids.
USDA Canning Guidelines: A comprehensive guide for safe and accurate canning procedures.
Preparing Peaches for Canning
Step 1: Cleaning and Preparing
Wash the Peaches: Clean the peaches under cold water, removing any dirt or debris.
Blemish Check: Select peaches that are blemish-free for the best results. Use any overripe or blemished peaches for jam.
Step 2: Sterilizing Jars
Oven Sterilization: Place jars in the oven at 225-250°F for about 15 minutes.
Hot Water Sterilization: Alternatively, use the canner to sterilize jars.
Making the Syrup
There are different syrup options, but a light syrup (10% sugar) is recommended for a balance of sweetness and peach flavor. For a quart load, use:
10.5 cups of water
1.25 cups of sugar
Double the recipe if you plan to can a larger batch. Bring the mixture to a boil and ensure the sugar is completely dissolved.
The Canning Process
Step 1: Dip and Slip
Hot Water Bath: Submerge peaches in hot water for 30-60 seconds.
Ice Bath: Transfer peaches to an ice bath to cool. The skins should slip off easily.
Peeling and Pitting: Peel the skins, cut the peaches in half, and remove the pits. For slices, cut around the pit.
Step 2: Hot Packing
Syrup Preparation: Heat the peeled peaches in the sugar syrup until they are hot but not mushy.
Filling Jars: Use a ladle and funnel to fill jars with peaches, leaving about half an inch of headspace. Pour syrup over the peaches, maintaining the headspace.
Removing Air Bubbles: Run a knife along the inside of the jar to release any trapped air bubbles.
Step 3: Sealing Jars
Clean Rims: Wipe the rims of the jars with a paper towel to remove any residue.
Lids and Rings: Place the lids on the jars using a magnet lifter and screw on the rings until fingertip tight.
Step 4: Water Bath Canning
Boiling Water Bath: Place jars in a canner or large pot, ensuring they are covered by at least an inch of water. Boil for 25 minutes.
Cooling: Carefully remove jars and let them cool. You’ll hear the lids pop as they seal.
Storing and Enjoying Your Canned Peaches
Cooling and Sealing: Let jars sit overnight to ensure they are properly sealed. Remove the rings and clean the jars to prevent mold.
Labeling: Label jars with the date of canning and store them in a cool, dark place. While the USDA recommends using within a year, well-canned peaches can last longer and remain delicious.
Conclusion
Canning peaches is a rewarding way to enjoy the fresh taste of summer all year round. Whether you’re a beginner or an experienced canner, this guide will help you preserve peaches perfectly. Don't forget to check out the USDA guidelines for more detailed information and safety tips. Happy canning!
Welcome back to The Nest! Today, we’re diving into the delightful world of canning peaches. Canning is an excellent way to preserve your peaches, maintaining their quality without making them mushy. While freezing is perfect for smoothies and making a bit of jam, canning allows you to enjoy those juicy peaches year-round. Let's get started with the equipment you'll need and step-by-step instructions for canning peaches.
Essential Equipment for Canning Peaches
Canning peaches primarily involves water bath canning, which means you don't need a pressure canner. Here's a list of equipment to get you started:
Large Pot with a Stand: If you don't have a canner, any large pot with a rack will do. The jars shouldn’t touch the bottom.
Canning Jars: Sterilized jars to store the peaches.
Lids and Rings: To seal the jars properly. Boil them to sterilize and soften the rubber seals.
Dip and Slip Setup: A pot of hot water and an ice bath. This helps in peeling the peaches effortlessly.
Syrup Pot: For making the sugar syrup in which the peaches will be canned.
Spider or Slotted Spoon: To handle the peaches during the dip and slip process.
Ladle and Funnel: For transferring the syrup and peaches into the jars.
Knife: For peeling and slicing the peaches.
Paper Towels and Magnet Lifter: To clean jar rims and handle hot lids.
USDA Canning Guidelines: A comprehensive guide for safe and accurate canning procedures.
Preparing Peaches for Canning
Step 1: Cleaning and Preparing
Wash the Peaches: Clean the peaches under cold water, removing any dirt or debris.
Blemish Check: Select peaches that are blemish-free for the best results. Use any overripe or blemished peaches for jam.
Step 2: Sterilizing Jars
Oven Sterilization: Place jars in the oven at 225-250°F for about 15 minutes.
Hot Water Sterilization: Alternatively, use the canner to sterilize jars.
Making the Syrup
There are different syrup options, but a light syrup (10% sugar) is recommended for a balance of sweetness and peach flavor. For a quart load, use:
10.5 cups of water
1.25 cups of sugar
Double the recipe if you plan to can a larger batch. Bring the mixture to a boil and ensure the sugar is completely dissolved.
The Canning Process
Step 1: Dip and Slip
Hot Water Bath: Submerge peaches in hot water for 30-60 seconds.
Ice Bath: Transfer peaches to an ice bath to cool. The skins should slip off easily.
Peeling and Pitting: Peel the skins, cut the peaches in half, and remove the pits. For slices, cut around the pit.
Step 2: Hot Packing
Syrup Preparation: Heat the peeled peaches in the sugar syrup until they are hot but not mushy.
Filling Jars: Use a ladle and funnel to fill jars with peaches, leaving about half an inch of headspace. Pour syrup over the peaches, maintaining the headspace.
Removing Air Bubbles: Run a knife along the inside of the jar to release any trapped air bubbles.
Step 3: Sealing Jars
Clean Rims: Wipe the rims of the jars with a paper towel to remove any residue.
Lids and Rings: Place the lids on the jars using a magnet lifter and screw on the rings until fingertip tight.
Step 4: Water Bath Canning
Boiling Water Bath: Place jars in a canner or large pot, ensuring they are covered by at least an inch of water. Boil for 25 minutes.
Cooling: Carefully remove jars and let them cool. You’ll hear the lids pop as they seal.
Storing and Enjoying Your Canned Peaches
Cooling and Sealing: Let jars sit overnight to ensure they are properly sealed. Remove the rings and clean the jars to prevent mold.
Labeling: Label jars with the date of canning and store them in a cool, dark place. While the USDA recommends using within a year, well-canned peaches can last longer and remain delicious.
Conclusion
Canning peaches is a rewarding way to enjoy the fresh taste of summer all year round. Whether you’re a beginner or an experienced canner, this guide will help you preserve peaches perfectly. Don't forget to check out the USDA guidelines for more detailed information and safety tips. Happy canning!
