Real Recipes From Real Home Cooks ®

canned peaches

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

AARP Magazine project director , Elizabeth Andress, Ph.D. says, "When processing food the National Center for Home Food Preservation, has the following advice: Follow tested recipes carefully.Glass jars and rings may be recycled, but do not reuse the self-sealing lids. Store home-canned foods in a cool,dry dark place, from 50^F to 70^F."

(1 rating)
yield 6 quarts
prep time 10 Min
cook time 25 Min
method Canning/Preserving

Ingredients For canned peaches

  • 6 qt
    canning jars with rings and self-sealing lids
  • 11 lb
    ripe peaches
  • 1 pkg
    ascorbic or citric acid
  • 2 qt
    unsweetened apple juice or white grape juice

How To Make canned peaches

  • 1
    Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, until ready to use. Have lids nearby. In anothe saucepan,dip fruit in boiling water and slip off skins. Cut in half, remove pits, and slice. Mix ascorbic or citric acid with water according to package directions and coat peaches to prevent darkening. Pack peach slices in jars, almost to the top. Bring the apple or white-grape juice to a boil and ladle it over the peaches, leaving 1/2-inch of headspace. Adjust lids and process in a boiling water canner, with jars covered by 2-inches of boiling water, for 20 to 25 minutes. Remove jars from canner and allow to cool for 12 hours. Unscrew metal rings to make sure lids are sealed.(Each lid should be indented in the center). Store in a cool, dark, dry place for not longer than one year.