Canning peaches should prolong and preserve their lifespan. To know how to do this is especially helpful if you grow peach trees in your backyard or farm. The tree can bear so much fruit that it would be impossible to eat and consume it right away. Canning offers a much more viable solution. These simple instructions on how to can peaches should allow you to enjoy your peaches, for many months and many servings.
For this project, you will need to prepare some jars or cans to contain your peaches, a ring and a lid to cover it, cheesecloth, table salt, vinegar, sugar and citric acid.
- You must first clean your jars or cans before anything else. Throw away those that have cracks or are dented, as this will not make preservation fully satisfactory. Wash them all very well, preferable in warm water. If you use the dishwasher, leave it in the pan to warm until you are ready to make use of it.
- Start boiling a pot of water and leave it while you are picking out your peaches.
- Wash the peaches with lukewarm water. Choose between the firmer fruit and those without blemishes, so you will be assured of the best quality after you've canned it. After you have sorted out the good fruit from the bad and have washed these thoroughly, drain the water all the way.
- Make sure that the peaches have been fully drained. Put them in a cheesecloth and then slowly dip this in the boiling water. Doing this should help with loosening up the skin, so that it would be very easy to peel. Let them boil for about two minutes, but be careful not to over boil them.
- After noticing that the skin can be easily peeled off, drain the peaches from the water and let it cool for about a minute. Then, once they have cooled, you can take off the skin and cut the peaches in half. Remove the pits as you do this.
- Now that you have your peach halves, you can mix them with the salt and vinegar solution. The ratio for this is ideally one gallon of water is equal to two tablespoons of salt and vinegar. Set this aside.
- You must prepare the syrup mixture next by adding two cups of sugar to about a one quart of water. Add ingredients accordingly if you want your syrup to be heavier. Cook this in medium heat, but careful not to boil it. You will just need to let the sugar dissolve.
- When this is done, you must rinse the peaches in its salt and vinegar solution.
- Put the peaches in a jar, making sure to leave a few head space for the syrup.
- Do not forget to put the citric acid on each jar. Read the instructions of the label of the citric acid carefully.
- Then finally, pour in the syrup, but be careful not to allow bubbles. You can get rid of the bubbles by inserting a knife in between the peach mixtures, to allow air to circulate.
- Cover your jar with the lid tightly. Put all of the jars in a huge container filled with hot water and let this boil for about 30 minutes. After this, you have already made your canned peaches.