posted by MarileeM 09-19-101 1:49 PM
Perfect Canned Peaches
Note: All processing times are given for altitudes below 1,000 ft. For higher altitudes, check with your Cooperative County Extension Office.
Home Canned Peaches: Peel, pit and halve or slice peaches. Treat for discoloration. Drain before packing in jars. Make a syrup* by bringing water and sugar to a boil in a large saucepan. Add the peaches and heat to boiling. Remove from the heat and immediately pack the peaches into hot canning jars, leaving 1/2-inch head space. Add the hot syrup, leaving 1/2-inch head space. Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 20 minutes for pints and 25 minutes for quarts.
* Syrup Chart:
The amounts given below are enough for approximately 4 quarts or 9 pints of peaches. Type Cups Water Cups Sugar Comments
Very Light 5 3/4 1 1/2 Similar to natural sugar level in most fruits
Light 5 1/4 2 1/4 Acceptable for fairly sweet fruits
Medium 5 3 1/4 Acceptable for most fruits unless very sour
Heavy 4 1/4 4 1/4 Use for very sour fruits
If using artificial sweetener, use the equivalent amount of sweetener for very light or light syrup.
Spiced Peaches:
11 pounds peaches
5 3/4 cups water
1 1/2 cups sugar
Cinnamon sticks
Whole cloves
In a 6 to 8-quart saucepan, bring the water and sugar to a boil. Remove from the heat. In another pan, dip the peaches in boiling water for 30 seconds or until the skins split. Plunge into ice water and then slip off the skins. Cut the peaches in half and remove the pits. Return the syrup to a boil over high heat. Add the peaches and bring to a boil. Remove from the heat. Place 2 cloves and 1/2 cinnamon stick in each of 4 to 5 hot quart jars. Immediately fill the jars with peaches and syrup, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 25 minutes.
Yield: 4 to 5 quarts
Reduced Sugar Peach Jam:
6 cups peeled, pitted crushed peaches (about 4 pounds whole)
2 tablespoons bottled lemon juice
1 package Lite pectin
3 cups sugar
Stir the peaches, lemon juice and pectin in a 6 to 8-quart saucepan. Bring the mixture to a boil over high heat, stirring constantly. Quickly stir in the sugar. Bring to a full, rolling boil and boil for 1 minute, stirring constantly. Remove from the heat and skim off any foam. Immediately fill hot half-pint jars, leaving 1/4-inch head space. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 10 minutes.
Yield: 8 half-pints
Fresh Peach Butter:
7 cups peeled, pitted, sliced peaches
3 cups sugar
2 tablespoons bottled lemon juice
Purée the peaches in a food processor or blender. In a 6 to 8-quart saucepan, heat the lemon juice over medium-high heat for 1 minute. Add the puréed peaches and sugar. Bring to a boil, stirring constantly. Continue boiling, stirring constantly, until the mixture is the consistency of thick applesauce (about 15 minutes). Immediately fill hot half-pint jars, leaving 1/4-inch head space. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 10 minutes.
Yield: 6 half-pints
Peach Chutney:
12 cups peeled, pitted and chopped peaches (about 6 pounds whole)
1 cup chopped onion
1 cup chopped crystallized ginger
1 clove garlic, minced
4 cups packed brown sugar
2 cups raisins
3 tablespoons mustard seeds
2 tablespoons chili powder
1 teaspoon salt
4 cups cider vinegar (5% acidity)
Combine all ingredients in a 6 to 8-quart saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, for 2 to 2 1/2 hours or until deep brown and thick, stirring occasionally at the beginning and constantly near the end of the cooking time. Immediately fill hot pint jars with the mixture, leaving 1/2-inch head space. Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 10 minutes.
Yield: about 7 pints