Canned Peaches Recipe
This canned peach recipe used apple or white grape juice as the liquid and saves you making a sugar syrup.
11 pounds ripe freestone peaches
2 - 3 Tablespoons citric acid
2 quarts unsweetened apple juice, or
2 quarts unsweetened white grape juice
(Makes 6 - 1 quart jars)
To sterilize your 6 canning jars and rings, simmering them in a large pot of hot water for at least 10 minutes until you are ready to use.
Have clean lids nearby.
Fill another medium sauce pan with water and bring to a boil.
Have prepared, a medium bowl filled with ice water.
Blanche peaches by dipping them in boiling water for 30 to 60 seconds. This will loosen the skin.
Remove the peach from the boiling water and immediately plunge into ice water. The skin will be loose and should easily slip off the peach. Remove the skin and repeat this process with all the remaining peaches.
Once the skins have been removed, cut the peaches in half, remove the pits and slice into 3/4" thick wedges.
In another bowl, combine the citric acid with 1/4 cup of water. Dip peaches in this mixture before putting peaches into jars. This will prevent darkening.
Pack the peach slices into the sterilized jars, leaving a bit of room at the top.
In a medium sauce pan, bring the juice to a boil.
(Optional) If desired, to increase the flavour, add the peach skins and pits. Allow to simmer for a few minutes. Remove skins and pits and discard before moving on to the next step.
Carefully ladle juice into the jars over peaches, leaving 1/2 an inch of space at the top.
Close the jars with the sterilized rings and lids.
Process the jars of peaches in a boiling water canner. Cover the jars with 2 inches of water and boil for 20 to 25 minutes.
Carefully remove jars from canner and allow them to cool for 12 hours.
To make sure metal rings are sealed, unscrew the metal rings. Each lid should be indented in the center.
Store the canned peaches in a dry, dark, cool place for no more then one year.