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    • How to Can Peach Halves

      How to Home Can Peaches 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).

      can peaches

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



      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.




      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.
      We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com
      Comments 4 Comments
      1. EileenHewitt's Avatar
        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
        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
        Seems very simple. I like that it doesn't require a pressure canner.
      1. frognfish's Avatar
        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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