Canning Peaches In Light Syrup

John Blinks

6 min read

·

Jul 31, 2024

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Canning Peaches in Light Syrup: A Sweet and Simple Guide

Canning peaches is a delightful way to preserve the summer's bounty and enjoy the taste of fresh peaches all year round. This guide will walk you through the process of canning peaches in light syrup, ensuring a delicious and safe outcome.

What you'll need:

• Peaches: Choose ripe but firm peaches, free from bruises and blemishes.
• Light Syrup: This recipe uses a simple light syrup, but you can adjust the sugar content to your preference.
• Canning Jars: Use clean and sterilized pint or quart jars with lids and bands.
• Canning Pot: A large pot with a rack to hold the jars during processing.
• Jar Lifter: A tool to safely lift hot jars from the canning pot.
• Measuring Cups and Spoons: For accurate measuring of ingredients.
• Ladle: For pouring the syrup into jars.
• Rubber Spatula: To remove air bubbles from jars.
• Clean Towels: To handle hot jars and protect surfaces.
• Water Bath: For processing the jars in a water bath.

Preparing the Peaches:

1. Wash and Peel: Wash peaches thoroughly and remove any blemishes. Peel them using a vegetable peeler or a paring knife.
2. Slice or Halve: Cut peaches into slices or halves, depending on your preference.
3. Blanch: Bring a large pot of water to a rolling boil. Gently lower peaches into the boiling water for 30-60 seconds, or until the skin begins to loosen. This helps to make peeling easier and prevent discoloration.
4. Shock and Peel: Immediately remove peaches from the boiling water and place them in a bowl of ice water. Once cooled, peel the skin off easily.

Making the Light Syrup:

1. Ingredients: In a saucepan, combine:

   • 1 cup of sugar
   • 3 cups of water

2. Heat: Bring the mixture to a boil, stirring until the sugar dissolves completely.

3. Simmer: Reduce heat and simmer for 5 minutes.

Canning the Peaches:

1. Sterilize Jars: Wash and sterilize canning jars and lids in boiling water for 10 minutes.
2. Pack Jars: Pack peach slices or halves into the sterilized jars, leaving 1-inch headspace at the top.
3. Pour Syrup: Pour the hot light syrup into each jar, leaving 1/2-inch headspace.
4. Remove Air Bubbles: Use a rubber spatula to gently remove any air bubbles trapped inside the jars.
5. Wipe Rims: Wipe jar rims with a clean damp cloth to remove any spills.
6. Place Lids and Bands: Place lids on jars and tighten bands firmly, but not too tightly.
7. Water Bath: Place jars in a canning pot with a rack, ensuring the jars are covered with at least 1 inch of water.
8. Process: Bring the water to a rolling boil. Process the jars for 20 minutes for pints and 25 minutes for quarts.
9. Remove and Cool: Carefully remove jars from the canning pot using a jar lifter and place them on a clean towel. Let them cool completely undisturbed.
10. Check Seals: Once cool, press the center of the lid. A "pop" sound indicates a good seal. If the lid is still flexible, reprocess the jar.

Storing and Enjoying:

• Storage: Store canned peaches in a cool, dark place for up to 1 year.
• Enjoyment: Canned peaches can be used in a variety of ways. Enjoy them straight from the jar, use them in pies, cobblers, jams, or add them to yogurt, granola, or smoothies.

Tips for Success:

• Use High Quality Ingredients: Fresh, ripe peaches will make the best canned peaches.
• Follow Processing Times: Accurate processing times ensure proper preservation and safety.
• Keep Jars Clean: Maintaining cleanliness throughout the canning process is crucial to prevent spoilage.

Canning peaches in light syrup is a rewarding and delicious way to preserve the taste of summer. Enjoy your delicious canned peaches throughout the year!