Last Call for Summer Peaches

  A basket of fresh Summer South Carolina peaches. 
The purchase cannot be resisted on a roadside stand off the highway.

A basket of peaches turns into cans of peaches that I can enjoy until next summer.

 The art of packing fruit tightly in the jar still evades me.
While in my canning mode, late one evening and with a little help from Google, I managed to properly freeze a stash of fresh sliced peaches too. My attempt at peach jelly? We won’t go there. 




Peaches in an Extra-light Syrup 
Makes about 8 pint jars or four quarts
Recipe from Ball The Complete Book of Preserving

Ingredients:
8-12 lbs. fresh peaches, peeled, halved, pitted, treated to prevent browning and drained

Note: To prevent browning treat peaches with a citric acid such as lemon juice-An easy recipe would be to submerge cut fruit in a mixture of 1/4 cup lemon juice and 4 cups water.
Recipe for 1 batch hot Extra-Light syrup

Ingredients:
1-1/4 cups granulated sugar
5-1/2 cups water
Yields: 6 cups 
Directions:
In a stainless steel saucepan, combine sugar and water.  Bring to a boil over medium-high heat, stirring until sugar is dissolved.  Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
Raw Pack Method
1.  Prepare canner, jars and lids.
2.  Pack peaches, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch (1 cm) of top of jar.  Ladle hot syrup into jar to cover peaches, leaving 1/2-inch (1 cm) of headspace.  remove air bubbles and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
3.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process pint (500ml) jars for 25 minutes and quart (1 L)jars for 30 minutes.  remove canner lid.  Wait 5 minutes, then remove jars, cool and store.
Enjoy!

33 thoughts on “Last Call for Summer Peaches

  1. Keep trying, the jelly will work one day! Your sliced peaches turned out better than mine, I had about 4\” of syrup on the bottom of the jar-enjoy:@)

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  2. Your growing season is sure earlier than ours! We won't see BC peaches for weeks yet. The canned peaches look lovely.I've never made peach jelly but I do make peach jam; some plain, some with chopped candied ginger in it, and some with red jalapenos. They're all good.

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  3. Your peaches look beautiful. My CSA basked had a few in it this week and I love just smelling them. Nothing better than a fresh, juicy peach. Have a great weekend.

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  4. Nice looking jars of peaches from here. The peach farmers on the hill above us gave up as the costs of fighting brown rot was more than the crop brought in, so we're doing the roadside stand now as well.

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  5. These look wonderful. Local peaches have not yet hit our markets, but when they do I'll be putting some by and hoping they look as good as yours. I hope you have a great day. Blessings…Mary

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  6. I'm fairly new to canning and will DEFINITELY be making these. I love the fact that the syrup isn't overly sweet. Can't wait to try them over some greek yogurt for breakfast!

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  7. Velva, you wonderful friend! Thank you for posting about how to can peaches. Something that I've never done, having only frozen them in syrup. Thanks for this well written post about preserving one of our favorite summer treats — peaches!

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  8. Well, I can help you out with the jam (just check the recipe index page on my blog), but I'm more of a freezer than a canner. I sometimes freeze a bunch of sliced peaches, but I can't get too enthusiastic about getting out the canner and heating up the kitchen even more in the middle of summer. Yours look great!!

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