Canning Peaches

Canned peaches can be enjoyed year around. Canning is the process of sealing food in a container without bacteria or other germs or microbes so that it will stay good to eat for a long period of time.   Juanita Jones from Jones Orchard shows how to can peaches. One of the first things to do is to make sure the jars are clean and sterilized. Peaches can be put in the jars as quarters or halfs. Wash and peel the peaches and place in the jar. When the jar is full, pour a simple syrup (sugar and water) into the jar so it covers the peaches. Parts of the peaches not covered by the syrup will discolor but still be good to eat. After removing as many of the air bubbles as you can, wipe off the rim of the jar. This will allow the rubber of the lid to seal. Put the ring on the jar and put it in the water bath canner. After the water comes to a boil process for 25 minutes. The jars can be immediately removed from the water bath and should seal within a few minutes of being removed from the canner. If a jar is unsealed when you go to eat it or the contents of the jar are discolored throw the jar away. It is likely contaminated.

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Related Resources:
Perfect Canned Peaches
Preserving Peaches
USDA Complete Guide to Home Canning