• How to Can Peach Halves

    FreeCycle-canpeaches1.jpg Enjoy the fresh taste of sweet summer peaches year round! Peaches are simple to can and great for beginners because they only require a water bath to process. Here are the easy step by step directions . . .
    First, prepare your peaches, if you're new to this there are step by step directions here. Add water to the water bath canner and bring to a boil.

    On the back burner of your stove keep a pan of hot lids and caps, be sure they're hot, but do NOT boil as you will ruin the ability of the cap to properly seal.

    Make a Syrup for your peaches: This is entirely dependent on your own tastes and preferences. We generally choose 'Light'

    Type of Syrup
    Sugar
    Water
    Extra-Light 1 1/4 cups 5 1/2c.
    Light 2 1/4 c. 6 1/2 c.
    Medium 3 1/4 c. 7 cups
    Heavy 4 1/2 c. 7 cups

    Bring to a boil, stirring constantly, reduce heat and leave simmering on low. (The following photo is a little fuzzy, but you can see our syrup on the front left, our lids on the back left and the water bath canner on the front right).

    FreeCycle-canpeaches2a.jpg

    Next, Layer the peaches in clean, hot mason jars, cavity side down. Ladle the hot syrup over the peaches leaving 1/2" headspace.

    FreeCycle-canpeaches.jpg

    Carefully remove air bubbles (A plastic spatula works well, or the handle of a wooden spoon), add the 2 caps and place the jar in the canning rack that has been situated over boiling water. Continue until the rack is full (most hold 7 quarts), then place the rack into the water bath, making sure that there is 1"-2" of water over the tops.

    Process Pints for 20 minutes, Process Quarts for 25 minutes.

    Do not start calculating your processing time until the water is boiling rapidly on your covered canner.

    FreeCycle-canpeaches2.jpg


    Remove rack from water and then remove each jar individually, place them in a draft free area and let them cool. The tops should ping on their own within 12 hours.

    Comments 4 Comments
    1. EileenHewitt's Avatar
      EileenHewitt -
      The processing time for these should be 30 minutes. You can check processing times at the National Center for Home Food Preservation Website : National Center for Home Food Preservation
    1. Liss's Avatar
      Liss -
      Quote Originally Posted by EileenHewitt View Post
      The processing time for these should be 30 minutes. You can check processing times at the National Center for Home Food Preservation Website : National Center for Home Food Preservation
      Actually the recipe is Correct, these are considered HOT PACK as the Syrup is HOT when it is added to the peaches, therefor the canning time is correct in the Recipe as stated above.

      If you double check the link you posted, you'll see that they Also Recommend 25 minutes for Hot Pack.




      Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner. –
      Process Time at Altitudes of
      Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft Hot
      Pints
      Quarts 20 min
      25 25
      30 30
      35 35
      40 Raw
      Pints
      Quarts 25
      30 30
      35 35
      40 40
      45

      Please be sure when canning that you do not accidentally mix up Raw Pack and Hot Pack as you will end up with Very Mushy Fruit instead of tasty, well preserved fruit.
    1. Runtski's Avatar
      Runtski -
      Seems very simple. I like that it doesn't require a pressure canner.
    1. frognfish's Avatar
      frognfish -
      I have never canned before. Always been afraid to try. Can you use the big heavy canning pot on a ceramic stovetop?


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