Peaches are in Season. Let’s can Peaches!

Canned peaches

Makes 16  1 litre jars.

Ingredients

9 quarts peeled and pitted peaches (use peelings for jam see recipe on blog)

Syrup Ingredients

30 cups water

8 cups sugar

2 tbsp. pure vanilla extract

1 tsp. salt

Preparation of syrup

Bring water, sugar, vanilla and salt to a boil. Boil for 10 minutes for light syrup. Boil 30 minutes for  heavy syrup.

Preparation of peaches

I prefer to peel the peaches and make slices from the peaches from the pit. (I do this without boiling)

Slices peaches into a bowl.

Preparation

Preparation and set-up of jars and canning

Set-up a table with a large beach towel on it.

Wash canning jars, lids and rims. Put jars upside down on towel and place lids and rims on towel. Wash jar lifter, canning funnel, magnetic lid lifter and ladle. Place on towel.

Boiling method for sterilizing jars

Boiling tools and jars.

Use a 12-20 qt. pot for boiling water.

When water is boiling add jars, rims, lids, jar lifter, funnel and magnetic lid lifter. Boil for 1 minute and remove jar lifter and magnetic lid lifter using a pair of tongs. Let jar lifter cool down and then use to remove jars. Remove lids and rims with magnetic lid lifter. Place all boiled items towel.

Filling and canning

Put the funnel on the top of the jar and fill jars with peach slices packing the slices into the jar leaving 1/2”-1/4” space at the top of jar.  Pour syrup into jars until ¼ inch from the top of the jars. Using the magnetic lid lifter place a lid on top of each filled jar. Using the magnetic lid lifter place rims on top of each jar and lightly tightens.

Boiling method

Placed jars in water ensuring that the jars and lids are completely covered and bring water to a boil. Boil for 10 minutes. Remove jars from water using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims and then store in a cool dry place.