Canning Peaches in Syrup

Peaches.
 Pint
1-1/4 lbs
 Quart
2-1/2 lbs
Syrup (see fruit syrup chart)
 very light
 very light
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select syrup strength and prepare syrup by combining water and sugar for pints or quarts in
    a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath for as referenced on chart above at 212 degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated by 1”
    to cool naturally as quickly as possible.
  10. Labeling and Storing
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Peaches are easy to can at home using this recipe.

Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides. We add lemon juice to most
recipes to help protect the color.
Exception to standard canning
procedure: we recommend
Blanching and Peeling this fruit.
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step-by-step instructions for
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using photographs.
Video 2:
Canning Fruit in
Syrup or as a Pie
Filling
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© 2004 David G. Blackburn
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