Peach Canning

 As you have seen in my last post, we have an abundance of peaches. So with that, we are going to can them to store!

How to sterilize canning tools?

In your canner, boil water. Once boiling, drop in your tools to boil for about 3 minutes or so. After, lay out a clean kitchen towel and take out each tool from the water one by one. Ready for use!

Things you’ll need:

• Fresh organic peaches
• Sugar-water syrup (My syrup recipe is 1 cup sugar to every 3 cups water)
• Sterilized pint jars, rings and lids
• InstantPot or Water bath canner

Instructions:

1. Start off by rinses and scrubbing the peaches to remove any excess fuzz. 

2. Shock peaches by boil water and dunking the peaches for 30 seconds, and then instantly placing them in cold water. This makes the skin react and separate from the rest of the fruit. 

3. Remove the pit to make it easier to peel. You can do this in various ways, but I used a tip were you sterilize needle-nose pliers and remove them through the top/stem of the peach. I have provided the video HERE

4. Peel and then slice the peaches into your desired size. I would recommend half inch slices. 

5. Fill the sterilized jars with the peaches to the brim of the jar. You want to leave space at to top of the neck. Next,make the sugar-water syrup, and fill the jars with the peaches to the neck of the jar. Seal the jars finger tight with your stirilized rings and lids. 

6. Fill your canner (or instant pot) with warm water, not hot or else the jars can break. Place jars on the the wire grate on the bottom and place lid on the canner. With the jars in the canner, boil the water for 20mins.  Then, take off heat and leave in the canner for another 5 minutes. Remove jars and place upside down on clean kitchen towel until cool. Ready to store!

I hope you found this helpful, and feel free to comment any questions, doubts and concerns!