Canned Fresh Peaches
How to Make Canned Fresh Peaches
- As you peel and wedge the peaches, place them in a bowl containing 2 cups water and 1/4 cup Fruit Fresh (for 8 lbs, adjust for less). When it gets full, remove the peach wedges to a bowl and continue peeling and wedging the peaches.
- Sterilize jars and keep warm. Prepare water bath canner, lids and rings.
- When you are ready to pack the jars, bring the syrup back to a simmer. Firmly pack peaches into jars. Fill to 1/2 inch from rim. Sprinkle 1 tsp Fruit Fresh on top of peaches for quarts, 1/2 tsp for pints.
- Carefully pour hot syrup over peaches leaving 1/4 inch head space. Run a small spatula around inside of jars and add more syrup if necessary to bring back to 1/4 inch headspace. Wipe rims of jars thoroughly with a damp paper towel. If there is syrup on the rims, the lids may not adhere during processing.