Canning Peaches!

My mom and I found these peaches at Costco. They make their appearance in July and are gone by the end of August. We bought eight 5 pound boxes (40 pounds). This made 18-quart jars of yummy peaches in water, no syrup. I like canning our own peaches. Being diabetic I can control how much sugar there is in it.

How to can yummy peaches

Here are a few of the peaches. Start by blanching the peaches for 1-2 minutes in boiling water and then drop them into a bowl of ice water.

Peel the skins off of them

We are using a peach slicer and corer. It creates 10 slices and removes the stone core.

Once the peaches are sliced remove any hard parts of the center that were left behind.

Soak the peaches in fruit fresh for 10 minutes.

Drain the fruit fresh from the peaches.

Fill the mason jars with peaches to the top.

Fill the jar with water to 1/4″ from the top.

Wipe the mouth of the jar with vinegar.

Add the lid to the jar.

Screw the ring on the jar until it is finger tight.

Place 4-7 quart jars in the water bath canner. Lower the rack into the water. Pour enough water to cover the tops of the jars by 1″ to 1 1/2″. Wait for the water to boil. Once boiling start timing 25 minutes for the canning procedure.

Allow the jars to cool 10 minutes before removing from the canner. When removing the jars place them on a towel to continue cooling for 12 hours.

Once jars have cooled in a safe place for 12 hours, then they will be cleaned, labeled and placed in a permanent storage place.

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How to Successfully Can Peaches

Prep Time

1 hr 30 mins

Cook Time

10 mins

Total Time

1 hr 40 mins

 

Canning peaches with water instead of syrup to help make a diabetic-friendly snack.

Course: Canning

Cuisine: Canning

Keyword: Peaches

Servings: 12 Quarts

Author: mischyf.com

Ingredients

• 40 Pounds Peaches
• 2 Gallons of Water
• 1 TBS Vinegar
• 2 TBS Fruit Fresh

Instructions

1. Start by blanching the peaches for 1-2 minutes in boiling water and then drop them into a bowl of ice water.
2. Peel the skins off of them
3. We are using a peach slicer and corer. It creates 10 slices and removes the stone core.
4. Once the peaches are sliced remove any hard parts of the center that were left behind.
5. Soak the peaches in fruit fresh for 10 minutes.
6. Drain the fruit fresh from the peaches.
7. Fill the mason jars with peaches to the top.
8. Fill the jar with water to 1/4" from the top.
9. Wipe the mouth of the jar with vinegar.
10. Add the lid to the jar.
11. Screw the ring on the jar until it is finger tight.

12. Place 4-7 quart jars in the water bath canner. Lower the rack into the water. Pour enough water to cover the tops of the jars by 1" to 1 1/2". Wait for the water to boil. Once boiling, start timing 25 minutes according to the canning procedure.

13. Allow the jars to cool 10 minutes before removing. When removing the jars place them on a towel to continue cooling for 12 hours.
14. Jars are cooling in a safe place for 12 hours. Then they will be cleaned, labeled and placed in a permanent storage place.