Introduction:
POV: You find the perfect peaches at the Farmer's Market, and want to ensure you can be enjoying them all Winter long! Canning sliced peaches in a light syrup is a delightful way to capture the essence of summer and ensure these delectable fruits grace our tables even during the colder months. In this blog post, I’ll walk you through the step-by-step process of safely canning sliced peaches, including essential safety measures, processing times, and proper storage techniques.
Canning Safety Measures:
1. Gather Supplies: Before you begin, ensure you have all the necessary canning supplies, including canning jars, two-piece canning lids, a large pot for water bath canning, tongs, a funnel, and a ladle. All equipment must be thoroughly cleaned and sanitized.
2. Choose Ripe Peaches: Select ripe, firm peaches for canning. Overly ripe or bruised fruits may affect the quality and safety of the canned product.
3. Follow a Trusted Recipe: Stick to a reliable recipe from reputable sources like the National Center for Home Food Preservation or trusted canning books. Properly tested recipes will provide accurate processing times and safety guidelines.
4. Prepare the Light Syrup: For a light syrup, combine 5 cups of water with 1/2 cup of sugar in a saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Keep the syrup warm until you’re ready to use it.
Canning Process:
1. Wash and Peel the Peaches: Thoroughly wash the peaches under cool running water. Cut an "x" into the bottom of each peach. Blanch them in boiling water for about 1 minute, then plunge them into an ice water bath to make peeling easier. Remove the skins and slice the peaches to your desired thickness.
2. Pack the Jars: Place the sliced peaches into the prepared, clean glass jars, leaving a 1/2" -inch headspace. Gently tap the jars on a towel to remove any air bubbles.
3. Add the Syrup: Pour the warm light syrup over the peaches, maintaining the 1/2" -inch headspace. The syrup will help preserve the peaches’ texture and flavor.
4. Seal the Jars: Wipe the jar rims with a clean, damp cloth to remove any residue. I like to wipe my rims with vinegar to ensure that they are thoroughly clean. Place the lids and screw bands on the jars, tightening them until just fingertip-tight. Avoid over-tightening, as it may prevent proper air escape during processing.
Processing Times:
The processing time in a water bath canner depends on the altitude and jar size. As a general guideline:
• For pint-sized jars, process for 25 minutes.
• For quart-sized jars, process for 30 minutes.
Always adjust the processing time according to your specific altitude. Refer to trusted canning resources for altitude-specific adjustments.
Proper Storage:
After the processing time is complete, carefully remove the jars from the canner using tongs and place them on a towel-lined surface. Allow the jars to cool naturally for 12-24 hours.
Check the jar lids to ensure a proper seal. Press down on the center of the lid; if it stays down and doesn’t pop back up, the jar is sealed correctly. Any unsealed jars should be refrigerated and consumed within a few days.
Remove bands and store the sealed, cooled jars in a cool, dark place, such as a pantry or cupboard, for up to 18 months. Properly canned peaches will retain their quality and flavor for an extended period, allowing you to enjoy the taste of summer long after the season has passed.
Conclusion:
Canning sliced peaches in a light syrup is a rewarding and practical way to preserve the essence of summer’s sweetness. By following proper canning safety measures, processing times, and storage guidelines, you can confidently fill your pantry with jars of delicious peaches that will brighten your meals throughout the year. So, roll up your sleeves, embrace the joys of canning, and savor the fruits of your labor in the months to come. Happy canning!
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