Canned Peaches

For those who might still want to do a little canning, peaches are probably the favorite one to do. They make a nice quick dessert and a nice addition to many recipes.

The basic supplies you need include:
12 quart sized canning jars,
new snap lids to fit jar size (screw bands can be re-used)
a water bath canner.

I’ve also used recycled spaghetti sauce jars such as Catelli or Classico with their lids. (use once, they do re-seal) The canner has a metal rack that fits into the bottom so that the jars sit a bit elevated from the direct heat.
Wash and rinse jars well. Use heat dry cycle in dishwasher. Cover snap lids or rubber lids with water in small pot and bring to boil. Keep hot.

Ingredients:
20 lbs freestone or semi-freestone peaches
7 c sugar
15 c water

Prepare syrup in a large pot by heating sugar and water until sugar is dissolved. Keep hot. Bring about 4 – 5 inches of water to a boil in canner and keep hot.
Scald peaches (pour boiling water over them, soak about 1 min. and drain).
Cut in halves or quarters, peel and remove pits. Pack into sterilized jars, smooth side to the outside. Cover with hot syrup to within 1/2 inch from the top.

Center snap lid on clean jar rim and apply screw band just until fingertip tight.
Place jars in canner. When water comes to a second boil, continue processing (boiling) for 20 minutes. Remove from canner using tongs or rubber gloves, and place on a towel or large cutting board, away from drafts. This recipe makes about 12 quarts.
Do not push down on the lids. You will hear popping as the lids seal and will be able to tell by a more inverted look on the lid. Refrigerate any jars that don’t seal.