Canning Sliced Peaches Recipes

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CANNING SLICED PEACHES



Canning Sliced Peaches image

It's easy to save summer's bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!

Provided by JB @ The Grateful Girl Cooks!

Categories     Canning and Preserving

Time 40m

Number Of Ingredients 3

8-12 pounds peaches (, halved, pitted, treated to prevent browning)
2¼ cups granulated sugar
5¼ cups water

Steps:

  • The first thing you will need to do is prepare the canning jars, lids, etc., and peel the peaches. Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.
  • Prepare and sterilize canning jars. I like to place them in my water bath canner filled half way with water (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches. Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.
  • Prepare syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, on medium high heat. Stir often until sugar dissolves. Turn heat to Low; keep syrup warm, stirring occasionally, until ready to fill canning jars, stirring.
  • Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches. Remove peaches with a slotted spoon; pack peach slices into hot, prepared canning jars, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.
  • Remove air bubbles from jars; adjust headspace, if necessary, by removing or adding syrup. Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness. Carefully lower jars (on rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars). Cover. Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.
  • Once jars have been processed, turn off heat; remove canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don't put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars "ping" as they seal) for 12-24 hours.
  • Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry! I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated, and used within a week. ENJOY!

Nutrition Facts : ServingSize 1 pint, Calories 394 kcal, Carbohydrate 99 g, Protein 4 g, Fat 1 g, Fiber 6 g, Sugar 94 g

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