Recipe for Canning Peaches
Preserve the sweet flavor of delicious peaches all year long with this traditional family recipe of canning peaches.
Servings: 6 Jars
- 4 liters of water
- 4 cups sugar can also use Stevia
- 2 baskets of peaches freestone peaches, Red haven
- 2 whole lemons freshly squeezed (or 1/2 cup lemon juice, separated)
- 2 cinnamon sticks
Preparing the Peaches
Place peaches in a large bowl of hot water, let sit for 10 minutes.
Peel off skin.
Cut into slices, quarters, or halves.
Place in another bowl of cold water with freshly squeezed whole lemon (or ¼ cup of lemon juice) to soak and not brown
Making the Syrup
Place 4 litres of water in a large cooking pot with 4 cups of sugar. Add lemon juice (another whole lemon squeezed) and cinnamon stick.
When syrup water begins to boil, add the strained peaches.
As syrup water begins to bubble, leave it to cook for another 2-3 minutes.
For more firmer peaches, cook no more than 2 minutes. The longer you cook, the softer the peaches will get.
Filling the Jars
Fill the sterilized jars to the rim with peaches.
Leave the whole peaches in the pot until jars are filled. They can be put into a jar as well or eat fresh.
Pour the syrup into jars to cover peaches. Distribute the syrup evenly across all jars.
In case syrup runs out, make more syrup by bringing water and sugar to boil for 3-4 minutes, then topping up the jars with this sugar water.
Seal jars and place in the oven again to sterilize.
How to Store Canned Peaches?
Wipe the outside of the jar with damp clean cloth after the jar cools to prevent mold from forming on the outside of the jars.
Store in a cool, dry place. Keep sealed jars in the pantry all year long. Must be sealed properly.
Calories: 529kcal | Carbohydrates: 138g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 50mg | Fiber: 2g | Sugar: 134g | Vitamin C: 19mg | Calcium: 41mg | Iron: 1mg