Those really are peaches in there, I swear. The trouble with canned peaches is that they don’t photograph well. Heck, even when you take them out of the jar, they’re not going to win any beauty contests — they look a bit water-logged, to be honest. But the taste, especially in the middle of winter, is amazing.
Last year I canned our peaches in light syrup. This year I went for medium syrup because the higher sugar content is supposed to help the preserved peaches last longer.
I processed 20 pounds (2 pecks) of peaches, which yielded 17 pints. The recipe below is scaled down to 5 pounds, in case you are not insane.
Adapted from the Ball Blue Book
- 5 pounds peaches
- 3 1/4 cups sugar
- 5 cups water
- Prep your canning station. I used pint jars, but you could put up your peaches in quarts if you prefer.
- Bring a large pot of water to a boil and fill two large bowls with ice water. Cut each peach in half and blanch in the pot of boiling water for 1 minute. Transfer blanched peaches to one of the bowls of ice water. Use your fingers and/or a pairing knife to remove the peach skins. Remove the stone from each peach as well, and discard skins and stones. Cut the peaches in half again (so now they are quartered) and use your knife to scrape any fibrous flesh where the pit used to be. Place the peaches in the second bowl of ice water. Repeat until all of the peaches are skinned and pitted.
- Combine sugar and water in a medium pot and heat over medium flame. Stir to make sure the sugar dissolves. Cover to keep warm.
- Drain the peaches. Fill the jars with peaches, taking care not to smash or mangle the peaches as you fill the jars. Ladle in the hot syrup, leaving 1/2 inch headspace at the top of the jar (the bottom line of the screw marks on the jar is a good guideline for ½ inch of headspace). Use a chopstick to remove the air bubbles, and add more hot syrup if needed to maintain ½ inch of headspace after the jar is de-bubbled.
- Process jars for 20 minutes (25 minutes for quarts).