How to Can Peaches





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Published on Jun 28, 2012

This video can serve as a review for you old pros, and as a tutorial for what I affectionately refer to as 'baby preppers'.

Sterilize jars and keep hot until ready to fill.

Wash peaches. Place in boiling water for 1 minute. Remove from boiling water and place in ice water to stop cooking process. Remove when slightly cool. Skins should slip right off. Cut in half and remove seed. Slice into bowl that's been sprinkled with Fruit Fresh. Continue slicing peaches and sprinkling occasionally with a light dusting of Fruit Fresh to keep peaches from turning brown. Pack peaches in hot jars and cover with the boiling syrup (proportions below). Fill jars to within 1/4 inch of rim. Run a plastic knife down the sides of the jar to release any air bubbles. Wipe rims of jars with dampened, clean paper towel. Put hot seals and bans on jars. Tighten and place in boiling water bath. When all jars are filled, place lid on boiling water bath, and return to a boil. Set timer, and process pints for 25 minutes (quarts for 30). Remove from the bath and let cool on a towel lined counter for 24 hours. Remove the bands, and check to be sure all the jars sealed. If any did not seal, refrigerate and eat within the next couple of days. Wash jars, label, and store in a cool, dark place.

The only thing your really need to remember is that a medium syrup is 2 parts water to 1 part sugar. If you want it sweeter and thicker, add more sugar, or let it boil down a little, evaporating off some of the water.


Pick You Own - Canning Peaches link:


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