Raw Pack Peaches In Light Syrup Recipes

CANNING PEACHES IN LIGHT SYRUP

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!

RAW-PACK PEACHES IN LIGHT SYRUP

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.

PEACHES IN SYRUP

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.