How do I make homemade canned peaches?

Question

I live in Ontario and the peaches are PERFECT right now. A couple of years ago I had fresh canned (jarred) peaches in the middle of winter and they were so incredible- nothing like the store stuff. We poured the peach halves and juices over vanilla ice cream, and the flavours were- just like summer!

I would like a recipe with minimal cooking so as to preserve the most natural, clean taste and texture, if you know of one, in some kind of sugar/water syrup.

Thanks :)

Answer 1

type it into google

Answer 2

Hi,

1. Get a jar clean it out.

2. Get peach jam and add water untill its juicy and not really watery.

3. Put juice in jar and spread with spatula on the sides of the jar.

4. Slice peaches into 1/8's add peaches to jar.

5. Add one tablespoon of sugar per each peach

Let sit and enjoy. Refridgerate.

Answer 3

HOW TO CAN PEACHES

1. After washing and draining peaches, fill canner half full with water; put canner on to heat. Prepare Medium syrup by cooking 3 cups sugar and 4 cups water until sugar is dissolved. Keep syrup hot until needed but do not boil down.

2. After dipping peaches into boiling water 30 to 60 seconds and then into cold water, drain and slip off skins. Cut into halves; remove pits.

3. Drop pitted, peeled peach halves into mixture of 1 gallon water and 2 tablespoons each salt and vinegar; rinse peaches before packing.

4. With layers overlapping, pack peaches cavity sides down in hot jars placed on board or cloth. Leave 1/2-inch headspace in jars.

5. Cover peaches with boiling syrup, leaving 1/2-inch headspace in each jar. Each pint takes 1/2 to 3/4 cup syrup, each quart 1 to 1 1/2 cups syrup.

6. Run rubber spatula or table knife gently between peaches and jar to release air bubbles. Add more hot syrup if necessary.

7. Wipe rims and s***w threads of jars with clean, damp cloth. Put lids on; s***w bands tightly and evenly to hold rubber sealing rings in place.

8. Stand filled jars on rack in hot water in canner. Add hot (not boiling) water to cover jars by 1 to 2 inches; heat to steady, gentle boil.

9. Process pints 24 minutes, quarts 30 minutes. Remove jars; cool 12 hours. Test for seal; remove bands and store in cool, dry place.