This recipe for Canned Peaches from Gramma Gail is a memory from our collective childhoods. Passed down from one generation to the next, made with the freshest peaches from British Columbia that you can find. You must taste at least one juicy, ripe peach first to determine they are worthy of the canning process!
Canned Peaches
Red Haven are delicious, usually picked before Freestone and yet they do in fact have a free stone so peeling and pitting is very easy.
The freshest peaches are canned in a light simple syrup. Previous generations used quarts, but the last few times we’ve canned, we have used pints. The peaches and the syrup are Carb counted in case you enjoy one more than the other.
Buy as many peaches as you want and depending on their size; approximately 1.5 – 2 peaches (272 gr, peeled and pitted) will go into every pint, along with 14 TBSP syrup. Peaches vary in size, and some may be damaged. We buy 20 pounds and have some leftover to freeze and eat fresh.
Wash pints in the dishwasher just prior to using, along with lids and seals.
Ingredients
INGREDIENTS
- Peaches
- Sugar
- Lemon juice
- Water
This recipe is for 12 pints. We process the peaches in 2 batches because our canner holds 6 pints at a time. There will be a little simple syrup remaining.
Light Simple Syrup:
- 6 cups (1200 gr) white sugar 1200 CHO
- 9 cups water 0 CHO
TOTAL CHO 1200 CHO
- TOTAL WEIGHT 3399 GRAMS
- 1200 CHO DIVIDED BY 3399 GRAMS = .353 CHO/GRAM
- 1 TBSP = 16 GRAMS (.353 CHO x 16 GRAMS) 5.64 CHO/TBSP
- 14 TBSP PER PINT = 78.96 CHO/PINT
Peaches:
- 272 gr peaches pitted and skinned per jar = 22 CHO/PINT
TOTAL CHO PER PINT:
- 14 TBSP LIGHT SYRUP = 78.96 CHO
- 272 GR PEACHES = 22 CHO
TOTAL CHO PER PINT – Peaches and Syrup 100.96 CHO
Instructions
- It is best to get completely organized before starting, because once you start, it doesn’t take long.
- Fill the canner half full of water and bring to a boil. You may need to add more water once the jars are placed inside. The object is to cover the jars by about 1 inch.
- Place 6 cups sugar and 9 cups of water in a saucepan and heat until sugar dissolves, but do not boil. Let rest once sugar has dissolved.
- In a large dish add about 10 cups of cold water and ¼ cup lemon juice. This is for the peaches as you peel and pit them, so they do not turn brown.
- Fill the kettle and bring to a boil. Place boiling water in a medium dish and add a little hot water until you can quickly dip your hand in to retrieve a peach. Rest 4 peaches in the hot water for 30 – 60 seconds, so the skin will easily peel off.
- Cut the peach in quarters. Twist or gently pry the peach open. Remove the pit and peel the skin off with the paring knife.
- Place peaches in the cold lemon water bath.
- Continue until cold water bath dish is full. Shake off the water and place peaches in the pints, not filling beyond the neck of the jar.
- Add simple syrup to ½ inch from the top of the pint.
- Seal and set aside until ready to add to the canner.
- Slowly place 4 or 6 jars in the canner. Water almost boiling. Make sure jars are covered by 1 inch.
- Bring to a boil, reduce heat and simmer for 25 minutes. (30 minutes for quarts).
- Once processed, remove with a jar tong, and set on a clean towel right side up. Leave over night until completely cool. Jar lids will make a popping sound as they seal.
- Store in a cool dark place and the peaches will last the year.
