Canned Peaches - Rebbit Care

Here’s a straightforward recipe for canning peaches, perfect for enjoying their delicious flavor all year round!

Table of Contents

Prepare Jars:
- Sterilize your canning jars and lids by washing them in hot, soapy water and then placing them in a boiling water bath for 10 minutes. Keep them warm until ready to use.
Prepare the Peaches:
- Bring a large pot of water to a boil. Prepare a bowl of ice water.
- Cut a small “X” in the bottom of each peach. Blanch them in the boiling water for about 30-60 seconds, then transfer to the ice water to cool. This will make peeling easier.
- Once cool, peel the peaches, slice them in half, and remove the pits.

Make the Syrup (Optional):
- In a saucepan, combine water and sugar. Heat until the sugar dissolves to create a light syrup. You can adjust the sugar based on your taste preference.
Pack the Jars:
- Pack the peach halves into the sterilized jars, cut side up. Leave about 1/2 inch of headspace at the top of the jar.
- Pour the lemon juice over the peaches, then fill the jar with the syrup, covering the peaches while maintaining the headspace.
Remove Air Bubbles:
- Use a butter knife or a canning tool to remove any air bubbles by running it along the sides of the jar. Adjust the liquid level if necessary.
Seal the Jars:
- Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on and screw on the rings until they’re fingertip-tight.

Process the Jars:
- Process the jars in a boiling water bath for about 20-25 minutes (adjust time based on your altitude).
- Ensure the jars are fully submerged in water.

Cool and Store:
- Once processed, carefully remove the jars and place them on a clean kitchen towel or cooling rack. Let them cool completely (12-24 hours).
- Check the seals before storing. If the lid is flat and doesn’t pop back when pressed, the jar is sealed.

Canned peaches are delicious on their own, in desserts, or as a topping for yogurt and oatmeal. Enjoy your homemade canned peaches!