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There’s nothing better than a fresh peach during the summer! And when canned, peaches can be enjoyed all year round!
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SYRUP (for 3 quarts)
– 2 cups water
– 1 cup sugar
CONTENTS
– 6-10 pounds peaches (small to medium in size), peeled, pitted and placed in water to prevent browning
DIRECTIONS
Place water and sugar in a kettle on the stove and bring to a simmer. While the syrup is heating, place peach halves in sterilized quart jars in a stacked title pattern to help them fit better. Do not push them in!
Wide mouth jars are much easier to fit your hand inside.
Once the jars are filled, pour boiling syrup over each. Divide evenly among jars, leaving 1/2 inch of headspace. If the syrup does not fully fill each jar, top each with boiling water, leaving 1/2 inch headspace. Fit with lids and rings, following manufacturer’s instructions, and place in a boiling water bath for 20 minutes.
Once completed, place jars on a cooling rack or towel and leave with rings on for 24 hours to ensure a good seal. If a jar does not seal, simply place in the refrigerator and enjoy eating!
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