Wednesday, September 15, 2010

Award Winning Canned Peaches

Here's my recipe for canned peaches.  They won class champion at the county fair last year.

Use whatever quantity you have.  

Blanch peaches.
Peel and remove any bruises or bad spots (but save this for peach skin jelly). 
Slice and pit the peaches.  
Place sliced peaches into a bowl of cold water with Fruit Fresh mixed in to keep them from browning until enough for an entire batch of jars are sliced. 

Remove peaches from water, and place into sterilized, warm jars (keep heated in the dishwasher until ready to use). 
Add between 1/4 - 1/3 c. sugar (depending on the desired heaviness of the syrup) to each jar.
Add a dash or two of Fruit Fresh (helps them not discolor).

Fill the jars up the rest of the way with boiling water - leaving 1/2 inch headspace.
Gently slide wooden spoon or rubber scraper into the jar (keeping to the side) to remove any air bubbles or pockets.  Add more boiling water if needed. 
Wipe down the mouths of the jars to remove any of the sugar.  You can use a damp paper towel for this, just use a different spot for each jar.  

Place hot lids and rings on the jars - screwing until finger tight, and place in hot water bath.  
Once the water begins to boil, cook for 45 minutes (6,000+ altitude). 

Remove from water bath, place on dishtowel on counter to cool, and allow to cool for 24 hours before moving.

After 24 hours, some of the syrup may have settled to the bottom.  Gently swish and swirl, and the sugar will dissolve into the syrup.  


  • The amount of sugar you add depends on your preference.  1/2 c. = medium heavy, 1/3 c. = medium light, 1/4 c. = light syrup.
  • If entering these into a fair, make sure that the brand name on the bottle matches the name on the lid.   
  • 60 lbs. of peaches generally produces approx. 45 quarts and 15 pints of peach skin jelly.  


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