This summer I had my first experience with canning peaches. My Grandma had done it many times with her mother. Since it had been a while since she did it, and me being a novice, we went through a bit of trial and error. Ultimately the method came back to her. It is pretty simple but does require some equipment you may not have lying around. Another item to note is that we packed ours in simple syrup (equal parts water and sugar) but that part is optional. If you don't want the added sugar then you can simply use water. When I asked my Grandma how these peaches are meant to be eaten she replied with "over biscuits with the syrup on top :)". I will say, it is worth the trouble because come January, I am going to be loving these summer peaches.
- 1 canning kit ( includes pot and utensils)
- 7, 1 quart jars
- 1/2 bushel of fresh peaches- we used Monroe peaches from SC
- 5 1/2 cups of sugar
- 5 1/2 cups of water
- lemon juice or citric acid powder to keep the peaches from turning brown
2. This part was the trickiest part of the whole deal- placing the peaches cut side down into the jar. This is the best way to fit the most peaches in as possible. We used a fork to gently coerce them into going cut side down because they really just wanted to go in the other way. You can probably see the impatience written all over my face ;)
4. Remove the air bubbles using this little tool that should have come with you canning kit.
5. Boil the lids so they are nice and hot.6. Wipe the tops of the jars with a cloth. Make sure they are clean and dry so that the lids adhere.