Wednesday, July 4, 2012

'Tis the Season for Canning - Peaches in Syrup

This is the "traditional" way to can peaches. It takes a syrup (light or medium) instead of white grape juice or water. You can also use honey instead of sugar.

Peaches in Syrup

Prepare light or medium syrup. Heat water and sugar in a sauce pan until the sugar dissolves.

~Light - 2 cups sugar to 1 quart water
~Medium - 3 cups sugar to 1 quart water

~Light (with honey) - 1-1/2 cups honey to 4 cups water
~Medium (with honey) - 2 cups honey to 4 cups water

De-skin peaches by dipping peaches in boiling water for 30 seconds to 1 minute. Immediately remove the peaches to a sink or bowl with cold water to stop the cooking. Slice the peaches in half or in slices and throw away the pit. The skin should come off right in your hands. If it needs a little bit of help, use a paring knife.

Pack the peaches, cut side down, into the jar. Pour syrup over them until the jar is full.

Process in a hot water bath for 25 minutes (Pint) and 30 minutes (Quart). (Add 1 additional minute of water bath for every 1000 feet above sea level.)

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