Ingredients
The following ingredients have 4 Servings
- 5-6 fresh ripe peaches
- 3 tablespoons sugar
- 1 cup water
Instruction
- Sterilize jars, lids, and rings that you’ll use to can the peaches.
- Bring a large pot of water to a boil. Plunge the peaches into the boiling water, and leave for 1 minute.
- Remove the boiled peaches with a slotted spoon, and plunge them into iced cold water.
- The peels should be easy to remove using your fingers.
- Chop the peaches into the size that you want them canned in, and remove the pits.
- Using a wide mouthed funnel, pack the peeled peaches into the sterilized jars. Peaches will shrink during the canning process.
- Place the peach filled jars on a wooden surface or a surface covered with a soft cotton towel.
- Make the light syrup by dissolving 3 tablespoons sugar in 1 cup of water, and boil for 1 minute.
- Fill the jars with the hot simple syrup. Remove any air that’s trapped in the jar by using a skewer to poke out air bubbles, or by gently tapping the bottom of the jar on the cloth covered counter.
- Make sure the rim of the jar is free from any fruit.
- Place the lid on the jar but do not put the ring on the jar.
- Preheat the oven to 300° F.
- Fold a towel into a baking pan, and fill the pan with 1 & 1/4–inches of water.
- Stand the jars about 2 inches apart in the water bath (bain marie), and place the baking pan in the oven.
- Bake for 50-60 minutes for jars below 32 ounces, or 60-70 minutes for jars 32 to 64 ounces.
- Carefully remove the jars from the oven and the baking pan, one at a time. Place the screw band ring on to seal the jar, immediately, and place the jars on a towel lined or wooden surface. Leave undisturbed until completely cool.
