To can peaches, follow these general steps:
- Prepare equipment: sterilize canning jars, lids, and rings. Have a water bath canner ready with enough water to cover the jars.
- Select ripe, firm peaches (freestone peaches are best). Wash them thoroughly to remove fuzz and dirt.
- Peel peaches by blanching them in boiling water for about 30-60 seconds, then transferring to ice water to loosen skins for easy removal.
- Cut peaches in halves or slices and remove the pits.
- Prepare a syrup (optional) made of water and sugar or use plain water for packing.
- Pack peaches into jars, either raw or hot-packed. For hot pack, briefly boil peach halves in syrup before putting them in jars to reduce fruit floating and fit more fruit.
- Pour hot syrup or water over the peaches in the jars, leaving about 1/2 inch headspace. Remove air bubbles by gently tapping the jars or using a utensil.
- Wipe jar rims clean and place sterilized lids on top. Screw on the metal rings fingertip tight.
- Process jars in a boiling water bath canner for about 20-25 minutes (time varies by altitude).
- After processing, remove jars and let them cool on a towel. Check seals after several hours; lids should not flex when pressed.
- Store sealed jars in a cool, dry place. Use unsealed jars promptly.
This method preserves the peaches for enjoying fresh peach flavor all year round.
