Canned Peaches

1. 1

   Mix together 1 gallon of water, salt and vinegar. This mixture will be used to soak peaches in to prevent them turning brown.

2. 2

   Peel peaches, or a little trick I do is put them in boiling water for 30-45 seconds and then into cold water. The skin slips right off this way.

3. 3

   Once all peeled, start slicing the peaches. If the fruit close to the pit is quite dark, I trim that away. After you have all your peaches sliced, rinse them off and start filling your sterilized jars.

4. 4

   Syrup:

5. 5

   Bring to a soft boil the 4 cups of water and sugar. Once the liquid is at a boil, pour into fruit-filled jars until a 1/2 inch is left for airway. This makes 5-1/2 cups of syrup so what I do is just keep making more as I need it.

6. 6

   Seal the jars with sterilized lids. Process in your canner for 30 minutes. (To process is to place fruit-filled jars into boiling water, with water covering the jars. Boil for 30 minutes.)

7. 7

   A box of 54 peaches makes approximately 15 quarts of peaches. This will give you an idea of how much the recipe will make.

* Per serving · 4 servings · Values may vary.

No additional tips available.