Here, we’ve rounded up tricks for easily peeling peaches for canning.
Check the peaches daily; they can quickly go from perfectly ripe to overripe.
Next, treat with an ascorbic acid color keeper solution; drain.
Here’s how to accomplish each of those steps.
While it may seem like extra work, there are good reasons why we blanch peaches for canning.
It firms the flesh, increases flavor, and loosens the skin for peeling.
Remember to treat peaches with an ascorbic acid color keeper and drain once your peaches are prepped.
First, choose the sugar level you want and place the following amounts in a large saucepan.
Heat until sugar is dissolved.
Skim off foam, if necessary, for a more clear syrup.
Choose Raw-Pack or Hot-Pack
Peaches can be canned using either the raw-pack or hot-pack method.
The raw-pack method is fast and easy and helps preserve the texture of delicate fruits like peaches.
The downside to a raw pack is that peaches may shrink and start to float.
Wipe jar rims and threads with a clean, damp cloth to remove any residue.
Set lid on the jar and screw on the band.
Remove jars from canner; cool on wire racks.
Store for up to a year.
Credit: Jason Donnelly
Credit: Waterbury Publications
