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Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. (if you don't cook or heat the peaches first, this is called "cold packing"). Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles.
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Bring a large pot of water to boil. Fill a large bowl with cold water and ice. Using a sharp knife, cut an "X" into the bottom of each peach. Plunge the ripe peaches into the boiling water for 20-30 seconds. Remove with a slotted spoon, and immediately plunge into the bowl of ice water to stop cooking.
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Gather supplies and prepare jars and canner. Prepare syrup (optional) or use water for canning. Choose between raw pack and hot pack methods. Peel, slice, and pit peaches. Pack peaches into jars and cover with syrup. Seal jars and place them in the canner. Process jars in water bath or steam canner for specified times.
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Prepare light syrup: in a large saucepan combine 4 cups water and 1 to 1⅔ cups sugar. Stir and heat until the sugar dissolves. Skim the foam as necessary. Make 4½ cups which is good for three or four 1-quart jars of sliced of halved peaches. Keep the syrup hot.
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1 US bushel peaches = 22 kg (48 lbs) = 16 to 24 litres (US quarts) canned peach pieces; 1 dry litre / quart peaches = 500 g (1 lb) peaches = 3 medium-sized peaches = 2-¾ to 3 cups sliced = 2-¼ cups chopped = 2 cups pureed. 3 litre / quart basket peaches = approximately 12 to 14 medium peaches = 1.5 kg (3.5 lbs) 2 medium Peaches = 1 cup sliced
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To raw pack, fill the jars with raw fruit, cut side down, and add the hot syrup. Leave ½ inch headspace for both fruit and liquid. Raw packed peaches require an additional 5 minutes for processing. Process pints 25 minutes and quarts 30 minutes in a boiling water bath. Adjust times for higher altitudes.
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Dunk in cold water and peel right away. Prep jars for canning and keep warm until ready to can. Prepare light syrup as follows: With Sugar: Mix 2 cups sugar with 4 cups water and bring to a boil. Keep warm until peaches are ready. With Honey: Mix 1 1/2 cups honey with 4 cups water and bring to a boil.
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Pack the hot peaches tightly into quart or pint mason jars, and top the jars with boiling syrup. Remove the air bubbles, and be sure to leave 1 inch of headspace. Attach 2-part canning lids and process in a water bath canner for 25 minutes for quarts and 20 minutes for pints (under 1000 feet elevation)..
Full Case of Peaches (3640 Peaches)
Step 4: Peeling the peaches. Now it is time to pour that pot of boiling water over the cut peaches. Let the peaches soak in the hot water for 2-3 minutes, working in friendly sized batches, then transfer the peaches to the cold water. If it is your lucky day, the skins will fall off easily, as is the case with tomatoes.
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Add one layer of peaches at a time to a pot of boiling water for about 60 seconds. Remove using a slotted spoon and place in the ice water for 1 minute. Use the slotted spoon to remove the peach halves from the ice bath. Grab one of the peaches and gently peel the skin back.
Fresh Peaches
Fill the steam canner with water just below the inside rack and begin to boil. Add 1 teaspoon lemon juice to the bottom of each quart jar. Pack the peaches in the jars as close together as possible (without mashing them), preferably with the pit side down. Add enough syrup to fill the jar with 1/2 inch headspace at the top.
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Peel Peaches: Fill a separate large pot of water and bring to a high simmer. Add the peaches to the hot water (in batches, if needed), for about 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily.
FileFlavorcrest peaches.jpg Wikipedia
*For a 9-pint canner load you will need 10 to 12 pounds of peaches; for a 7-quart canner load you will need 17 to 18 pounds of peaches. **To make light syrup for a 9-pint canner load use 1 1/2 cups sugar and 5 3/4 cups of water; to make light syrup for a 7-quart canner batch use 2 1/4 cups sugar and 9 cups of water.
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Canning Peaches in a Water Bath Canner: Once all 7 jars are ready, place them in the near boiling water of the canner and lower the rack. The water should be about 1 inch above the tops of the jars. Turn the heat up to high and place on the lid. Once the water has reached a full boil, start your timer for 25 minutes.
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17-1/2 pounds of peaches will fill approximately 7 quart jars; 11 pounds of peaches will fill approximately 9 pints; A bushel weighs 48 pounds and yields 16 to 24 quarts; An average of 2-1/2 pounds of fruit are needed per quart; Quality.
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Prepare desired sugar syrup by heating water and sugar in a sauce pan until the sugar is dissolved. Set it aside. Blanch peaches by dipping in boiling water for 30 seconds to 1 minute. I use a fat skimmer and do 5 peaches at a time. Immediately remove the peaches to a sink or bowl with ice water to stop the cooking.
