I was just passing through the Okanagan on a week-long roadtrip, so I thought I would pick-up some fresh fruit along the way. It seems such an odd year for growing. Everything is ready all at once. I knew cherries were available as well as apricots but peaches and nectarines were ready too. I even found some freestone peaches, which is really early.
My peach canning recipe
I use a hot water bath for the peaches. And my canner fits four wide mouth jars at a time, so I will give a one batch recipe.
Equipment
4 wide mouth canning jars sterilized, rings and lids, and ready to go
(To sterilize the jars, you palce them in the oven at 250 degrees F for ten minutes.)
To peel peaches:
1 canner (fill half the canner) bring to a boil
1 bowl of ice cold water
1 small pot half filled with hot water for heating lids
Ingrediants:
6 or seven freestone peaches (1 1/2 per jar is the general rule although this changes with size)
2 cups of sugar
8 cups of water
1. Use a large pot and add the sugar and the water, and bring to a boil over high heat. Stir constantly. Allow syrup to bil and then turn off the heat.
2. Bring the canner to a boil. Place peaches in the boiling water for 30 seconds or so. Do not cook peaches. Once the peaches are ready place them in ice cold water. The skin should peel away very easily. If not then you need to leave them in the scalding water a little longer. Peel the peaches and cut them in half. Use the knife to pry the flesh away from the pit.
3. Place peaches in jar and cover with syrup immediately so that the peaches do not brown. You can add a little at a time. Do not overfill. Allow 1/4 of an inch head room at the top so that the lids will seal.
4. Place lids in a small pan filled with hot water (almost boiling). Do not boil the lids.
5. Once the jars are filled, clean the rims with a clean cloth so that the lids will seal. Place a lid on the jar, put on the ring and screw it on but not too tight.
6. Add some cold water to canner so that the level rises to around 3/4 of the way and so that the liquid is not too hot. Add the jars. Make sure the water just covers the lid. Boil for 15 to 20 minutes.
7. Place hot jars on a dry cloth and allow to cool down. Keep away from open windows, as cold temperatures will cause the jars to crack. You should hear the lids "pop" as they cool down and seal. It is pretty easy to tell if the lids have sealed by tapping on them (when they have cooled). Remove the rings, clean the jars, label them, and place in a cool dry place for eating when peaches are out of season. Enjoy.
