Canning Peaches In Light Syrup Recipes

RAW-PACK PEACHES IN LIGHT SYRUP

Raw-Pack Peaches in Light Syrup image

This is a great recipe if you want your canned peaches to stay firm. This comes as close to store-bought as I've found so far. This recipe is for peach halves but slices turn out just as well.

Provided by Chilicat

Categories Fruit

Time 40m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs peaches, per quart (up to 3 lbs)
2 1/4 cups sugar
5 1/4 cups water
fruit fresh (or other fruit protector)

Steps:

Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.

Nutrition Facts : Calories 2095.3, Fat 2.3, SaturatedFat 0.2, Sodium 41.8, Carbohydrate 536.5, Fiber 13.6, Sugar 525.2, Protein 8.3

CANNING PEACHES IN LIGHT SYRUP

Canning Peaches In Light Syrup image

When life hands you 30 pounds of sun-ripened peaches, you must say "thank you" and get straight to work. You simply cannot refuse such a sweet gift!

Provided by Cheryl Magyar

Time 1h

Number Of Ingredients 3

Ingredients

peaches
sweetener (choose from plain sugar, brown sugar, coconut sugar, honey or maple syrup)
1/4 cup lemon juice per 6 cups of water, optional if using raw-pack method

Steps:

Wash and sterilize your canning jars.
Clean your peaches and prepare a pot of boiling water and a pot of cold water.
Cut your peaches into quarters removing the seed.
If you'd like to peel your peaches, then soak your sliced peaches in hot water for 2-3 minutes to make peeling easier.
Prepare your syrup by adding the right amount of water to your choice of sweetener. Bring to a boil and allow to simmer. Add the peaches and simmer for a few minutes.
Pack as many peaches as possible into each canning jar. Fill with the syrup leaving one inch of headspace. Wipe the rims with a cloth and seal the lids.
Process your jars in the water bath canner. If canning in pints, process for 20 minutes. If canning in quarts, process for 25 minutes. Allow the jars to cool on a folded towel.
Label your jars and enjoy!

LIGHT SYRUP

Light Syrup image

Make and share this Light Syrup recipe from Food.com.

Provided by friedapple

Categories Low Protein

Time 15m

Yield 6 1/2 cups, 8 serving(s)

Number Of Ingredients 2

Ingredients

2 1/4 cups sugar
5 1/4 cups water

Steps:

In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to low and keep waarm until needed, taking care not to boil the syrup down.

PEACHES IN SYRUP

Peaches in Syrup image

Use this recipe to make our Summer Fruit Cream Pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

1 1/2 pounds (about 8 small) ripe peaches, bottoms scored
1 1/3 cups sugar
2 tablespoons fresh lemon juice
Salt

Steps:

Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to ice-water bath. Peel, halve, and pit peaches. Cut each half into 6 wedges.
Bring peaches, sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover, and refrigerate overnight.
Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. Use immediately, or refrigerate for up to 2 weeks.

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