Peaches – Halved Or Sliced

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Servings: 1 Difficulty: Advanced
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Classic method for preserving ripe peaches by canning them whole or sliced in syrup or juice
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This recipe provides the standard method for preserving fresh peaches through home canning. Whether you prefer the texture of hot-packed or raw-packed fruit, this guide ensures safe preservation with optimal flavor. The peaches are peeled, pitted, and packed into jars with a light syrup, water, apple juice, or white grape juice to maintain their natural sweetness and vibrant color. Ideal for summer harvests, these canned peaches are perfect for baking, desserts, or eating straight from the jar. This technique yields tender, juicy fruit that captures the essence of summer, making it a staple for any kitchen pantry looking to extend the season’s bounty.

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Peaches – Halved Or Sliced

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 123.5

Description

This recipe provides the standard method for preserving fresh peaches through home canning. Whether you prefer the texture of hot-packed or raw-packed fruit, this guide ensures safe preservation with optimal flavor. The peaches are peeled, pitted, and packed into jars with a light syrup, water, apple juice, or white grape juice to maintain their natural sweetness and vibrant color. Ideal for summer harvests, these canned peaches are perfect for baking, desserts, or eating straight from the jar. This technique yields tender, juicy fruit that captures the essence of summer, making it a staple for any kitchen pantry looking to extend the season's bounty.

Ingredients

Directions

  1. Select ripe, mature peaches that are firm but yield slightly to pressure, ideal for fresh eating or cooking.
  2. Bring a large pot of water to a boil and prepare a bowl of ice water for shocking the fruit.
  3. Dip peaches in the boiling water for 30 to 60 seconds, or until the skins loosen and begin to split.
  4. Immediately transfer the peaches to the ice water bath to stop the cooking process.
  5. Slip off the skins easily using your fingers or a paring knife.
  6. Cut the peaches in half and remove the pits; slice them if desired.
  7. Prepare an ascorbic acid solution or lemon water and submerge the peeled peaches to prevent browning.
  8. Prepare a very light, light, or medium syrup, or measure out water, apple juice, or white grape juice for packing.
  9. For hot packing: Place drained peaches in the hot syrup, water, or juice and bring to a boil.
  10. Fill hot jars with the hot fruit and cooking liquid, leaving 1/2-inch headspace at the top.
  11. Arrange peach halves in layers with the cut side facing down to maintain shape.
  12. For raw packing: Fill jars with raw, peeled peaches, cut side down.
  13. Add hot water, juice, or syrup to the raw-packed jars, leaving 1/2-inch headspace.
  14. Wipe the jar rims clean and adjust lids securely.
  15. Process the jars in a boiling-water canner according to the time and altitude guidelines provided in the notes.
  16. Alternatively, process in a dial-gauge or weighted-gauge pressure canner for 10 minutes at the appropriate PSI for your altitude.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 123.5kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.0g15%
Cholesterol 21.0mg8%
Sodium 341.5mg15%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: canning, peaches, preserving, fruit, boiling water bath, peeling, halved peaches, sliced peaches, homemade syrup, summer harvest, pantry staple, raw pack, hot pack, jarred fruit, ascorbic acid, blanching, pressure canning, fruit preservation, sweet treat, dessert ingredient
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