Canned fruit is an iconic memory of my childhood. I grew up with a mom who canned apples, peaches, pears and sweet cherries (to name just a few). Having home-canned fruit now seems luxurious (or just a lot of work) to many people. But honestly, for a few quarts, it can be done in under an hour! Home-canned fruit is completely different and tastes much fresher than any store bought can. Once you try these peaches, you will forget about ever buying them again.
- 2 cups water
- 1 cup sugar
- 6-10 pounds peaches (small to medium in size), peeled, pitted and placed in water to prevent browning
- Place water and sugar in kettle on the stove and bring to a simmer. While syrup is heating, place peach halves in sterilized quart jars in a stacked title pattern to help them fit better. Do nut push them in!
- Once the jars are filled, pour boiling syrup over each. Divide evenly among jars, leaving 1/2 inch of headspace. If the syrup does not fully fill each jar, top each with boiling water, leaving 1/2 inch headspace. Fit with lids and rings, following manufacturer’s instructions, and place in a boiling water bath for 20 minutes.
- Once completed, place jars on cooling rack or towel and leave with rings on for 24 hours to ensure a good seal. If a jar does not seal, simply place in the refrigerator and enjoy eating!
- Wide mouth jars are much easier to fit your hand inside.
These will last through the winter. And honestly, nothing tastes better in the middle of January than fresh, home-canned peaches!