Canning Peaches

Post 2 brought to you by Marisa McClellan from Food In Jars:

This time of year, the peaches are abundant. However, their season is far too short, so it’s important to save a bit of that juicy deliciousness for the cooler months. Here are two of my favorite ways to put up those precious peaches.

Peach Jam

• 10 cups of peaches, peeled and chopped
• 6 cups of sugar
• 2 teaspoons cinnamon
• ½ teaspoon grated nutmeg
• 2 lemons, zested and juiced
• 2 packets (1 box) liquid pectin

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Add peaches and sugar to a large, non-reactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Makes 6 pints

Canned Peaches

• 10 peaches, halved and peeled
• 1 cup sugar
• 4 cups water
• 4 wide mouth pint jars, rings and lids

Combine the sugar and water in a medium size pot and heat to a simmer.

Place your four jars in a large pot and fill with water. Bring to a boil and let jars heat at a boil for five minutes. Remove jars from pot and pack the peaches, cut side down, into the jars. You should be able fit five halves (two and a half peaches in total) into each jar.

Pour the sugar syrup into a spouted measuring cup and pour over the packed peaches, leaving half an inch of headspace. Run a butter knife between the peaches and the jar, in order to remove any air bubbles. Wipe rims, apply lids and rings and lower into the hot water bath.

Process in the hot water bath for 20 minutes. When time is up, remove from water and let cool on the counter top. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Happy Canning,

-Marisa McClellan

* To see an extensive list of Hayneedle’s canners go to PressureCookersandCanners.com

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