For this recipe, you will need some basic kitchen equipment along with a few bits of specialty canning equipment. Most of these things you probably already have, and the others that you might not own can be easily and inexpensively found at your local grocery or department store.
Canned Peaches Recipe
- Instant Pot
- Sharp knife
- Large bowl
- dish towels
- 30 pieces freestone peaches
- lemon juice
- 24 to 30 freestone peaches, washed and with any bruised or bad spots cut away; only use yellow fleshed peaches. White-fleshed peaches do not have enough acid in them to be able to be safely canned and you could get food poisoning.
- First, you need to heat the jars that you plan on using. Put the clean jars in the canner and bring the canner to a boil. When the water boils, lower the heat to barely a simmer.
- Next, peel your peaches. You can do this by using the Instant Pot method described above, or by dipping them in water at a rolling boil for about 30 seconds. Then, immediately transfer the peaches to a basin of icy water. The skins will slip off.
- If none of these methods appeal to you, you can simply remove the peel with a vegetable peeler or sharp knife. Split the peaches, remove the pits, and place the halves in a large bowl of water with two tablespoons of lemon juice added to prevent browning.
- Next, prepare the sugar syrup. Depending on how sweet you want the syrup to be, you can create various sugar syrups.
- For a light syrup, combine 2 ¼ cups sugar with 9 cups of water.
- For a medium syrup, combine 3 ¾ cups sugar with 8 ¼ cups water
- For a heavy syrup, combine 5 ¼ cups sugar with 7 ¾ cups water.
- Bring the sugar syrup to a boil. Then, lower the heat to barely simmering.
- Boil two cups of water in a kettle and pour it over the jar lids in a small bowl to soften the sealing compound on the lids.
- Now, you are ready to fill your jars. Remove one or two hot jars from the canner with a jar lifter, pouring out any water from the jars. Work carefully to avoid burns. Place these jars on a layer of dish towels. Put the peach halves into the jars and pour the simmering syrup over them, making sure that there are no air bubbles in the jar. Repeat with the rest of the jars. Fill the jars with syrup to ½ inch from the top of the jar. Make sure that the peaches are fully covered with the syrup.
- Wipe the rim of the jar with a damp cloth to remove any sugar syrup. Top the jar with the lid and use the band to close the jar. Tighten it just fingertip tight. You do not have to screw it down terribly tight. Put the jars in the canner. Put the lid on the pot and raise the heat to a boil.
- Boil the jars for 25 minutes if you are using pint jars or 30 minutes if you are using quarts. Remove the jars from the canner and let them fully cool for about 8 hours on a clean dish towel. Check the lids and make sure that the jars have sealed. If the jars are sealed, the center of the jar lids will not flex. You can store sealed jars in the pantry for up to a year. Unsealed jars should go into the fridge and the contents consumed within three days.