Canning Peaches

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.

-Rebecca

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.

HTH,

Rachel

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!

Rachel

Is fresh fruit an absorbic acid? Just wondering if that’s what you mean. I just got tons of peaches my guys picked. Normally we make jam and I freeze the rest for smoothies, but the guys really overdid it. It would be good to can some too.