I loved opening a jar of Mom’s canned peaches during the winter – it brought back memories of the summer during the long cold winter months. I know how 1800’s that sounds and laugh when I read it myself, but it is still so true! Some of the hundreds of quarts (not an exaggeration!) of food that Mom would can every summer and fall were peaches. It’s a nice memory now that I can them also but it seems so much easier when Mom did them, haha!
2 – 3 lbs. Peaches (per quart)
Ascorbic Acid powder
Wash the peaches and drain. Peel peaches (see How to Peel Peaches); cut them in half and pit. Treat the peaches to prevent darkening by tossing with the ascorbic acid powder (2 tsp. ascorbic acid powder to 3 Tbls. of water per 4 cups of fruit).
Make syrup - lighter for ripe fruit and heavier for under ripe fruit (see below). Keep the syrup hot.
Drain peaches and pack into hot sterilized jars with the cavity side down, layering them overlapping. Leave ½ inch of headspace. Ladle the hot syrup into the jars over the peaches, leaving the ½ inch of headspace. Remove air bubbles. Clean jar lips if necessary and seal with two piece lid. Process pints for 25 minutes and quarts for 30 minutes in a boiling water canner.
Remove the jars from the water and allow jars to cool. Check seals before storing. Repeat boiling water bath for any unsealed jars.
Syrups for Canning
Syrup Est. % of Sugar Sugar Water Yield
Extra Light 20 1 ¼ cups 5 ½ cups 6 cups
Light 30 2 ¼ cups 5 ¼ cups 6 ½ cups
Medium 40 3 ¼ cups 5 cups 7 cups
Heavy 50 4 ¼ cups 4 ¼ cups 7 cups