I'm interested in learning how to can peaches. We live near a "pick your own" farm, and we always go and pick up a few peaches, but just enough to eat before they go bad. All three of my boys love to eat them, so I always buy them at Wal-Mart in the canned food isle. I was just wondering how difficult it would be to can them, and what you can them in, etc., as I'm trying to really cut back on our consumption of high fructose corn syrup.
Canning Peaches(9 posts) (5 voices)
Do you know how to boiling water can? That is all that's necessary (not pressure canning). If you don't know how, it isn't hard to learn. Ask friends/family to see if they could teach you (if you're a visual kinesthetic learner like I am) or read up online (if you can learn that way).
We used water and a bit of sugar in ours. Although I guess you can use water/honey or even a clear fruit juice (apple or white grape). Do a google search online for peach canning recipes and it should tell you what liquids can be used.
Another option is peeling them (place in boiling water for 30 seconds of so and it slides right off), cutting in half and taking the pit out and then freezing for smoothies, etc. We love using them this way during the winter. My kids say it tastes like summertime : ).
Jam is another good way. Needs boiling water canning again.
You can also make freezer jam without boiling them too. My mom used to take a jar of peaches and make syrup for our pancakes with it. Yum! Here's a cuople sites I googled:
It is not nearly as complicated as it may sound in theory...you should try it!
You definitely don't have to add any sweetener to can; they are so sweet on their own. Here's raw pack directioins from my Stocking Up III:
Wash fruit and remove skins (as stated above).
Remove pits (don't throw away! Toss any that appear to b cracked, but freeze the rest and then make peach pit jelly).
To keep the slices from darkening while doing all this, I set up a gallon bowl of water with either 1 Tblsp. of ascorbic acid or lemon juice.
Then drain, pack fruit in jars to 1/2 inch of top and cover with boiling syrup (honey syrup-2 cups honey w/4 cups of hot water), juice or water.
Water bath can for: quarts-30 min; pints-25 min. Don't discard the liquid in the jars when finshed with the peaches; use it for popsicles.
For freezing (my children love frozen fruit):
Use the same procedure from above when slicing to prevent darkening. Make a honey syrup by blending 1 cup honey with 4 cups water. Let syrup cool; if fruit is pack tightly enough, 1/2 c of the syrup should be sufficient for pint containers and 1 cup for quart containers. You can add a 1 or 2 Tablsp. lemon juice to the syrup to help preserve the color while in freezer. Again, after it's used up, save the leftover syrup for popsicles.
I can't remember if I used a honey syrup or if I just packed them dry after having them soak in the ascorbic acid water; I think I did them dry; which works fine, too and I think preserves the concept of just eating the fruit adn not consuming too much sweetner unnecessarily. Though this year I'm going to flash freeze them after they've soaked and then vaccuum pack them; mine were very stuck together last year! Flash freezing on aluminum foil usually helps prevent that.
The coolest thing about canning is that while the initial start up costs might cause you to gulp - you will need canning jars and water bath can (pot) - you recoup the costs so quickly...everything you get is reusable except the fruit itself and the lids. The rings are re-usable.
I can so much - I make two kinds of enchilada sauce, spaghetti sauce, picante sauce, marinara sauce...jams, fruits, veggies. etc...I save so much money every year. =) I know what is in it, and I know how to use it. I can my sauces because then I have shelf stable quick homemade meals while we do school full time. =)
I still wish I lived down the street from Rachel...she knows so much! =)
That's very kind of you sheraz...I have so much to learn and wished my body could keep up with my mind many days! Not to mention the condition of my home...ugh!
I hope to can full meals this year, too.
By the way, I haven't forgotten you about your question on my mental prep for butchering chickens; been dealing with beans, stock, and zucchini, IYKWIM!
Since I haven't gotten the chickens yet, please deal that "cup runneth over" zucchini I will remind you if we haven't covered it by the time I get them. hehe And the body to keep up with the mind...sigh...I am so tired when I go to bed I think I'll sleep sooo good...and then I start thinking about school LOL
absorbic acid is vit. c. You can buy it in powdered form to use for the purposes here. I've used the NOW brand:
it lasts a long time.
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