Peaches in Light Syrup
For best results, use ripe B.C. Brand peaches that are ideal quality for fresh eating. Peaches may be packed in very light, light or medium syrup or in unsweetened apple or white grape juice or water. Packing fruit in a Very Light Syrup approximates the natural sugar level in most fruits and adds fewer calories. This small quantity of sugar also helps canned fruit retain their natural colour and texture.
Note: A bushel weighs 48 lb and yields 16 to 24 - 1 litre jars - an average of 2 1/2 lb (1.1 kg) per litre. An average of 17.5 lb (7.9 kg) peaches is needed for 7 - 1 litre jars; 11 lb (5 kg) for every 9 - 500 ml jars.
Ingredients
Peaches
Fruit-Fresh® Colour Protector
Sugar syrup or unsweetened fruit juice (apple or white grape) or water
Directions
- Place required number of clean mason jars in a boiling water canner; fill canner with water to cover jars, heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP lids hot until ready to use.
- Dip 4 to 6 peaches at a time into boiling water for 30 to 60 seconds, just until skins loosen. Transfer quickly to cold water and slip off skins. Cut in half, remove pits and slice, if desired. To prevent darkening, keep peeled fruit in Fruit-Fresh® solution (4 tbsp / 60 ml Fruit-Fresh® to 8 cups / 2000 ml water).
- Prepare syrup in canner batch quantities - approximately 5 cups (1250 ml) for 7 - 500 ml jars; 10 1/2 cups (2625 ml) for 7 - 1 litre jars; 9 cups (2250 ml) for 4 - 1.5 litre jars. In a large stainless steel saucepan, combine water and sugar type (see chart below); bring to boil. If using water or fruit juice, bring to boil in saucepan.
Syrup Type Water Granulated sugar Very light 10 1/2 cups (2625 ml) 1 1/4 cup (300 ml) Light 9 cups (2250 ml) 2 1/4 cups (550 ml) Medium 8 1/4 cups (2050 ml) 3 3/4 cups (925 ml) - Drain peaches and place in saucepan with prepared syrup, juice or water; bring to a boil. Remove pan from heat.
- Pack hot peach halves (cut-side down, in overlapping layers) or slices into a hot jar to within 3/4 inch (2 cm) of top rim.
- Add hot liquid to cover peaches to within 1/2 inch (1 cm) of top rim (head space).
- Using non-metallic utensils, remove air bubbles. Wipe jar rim, removing any stickiness. Center SNAP Lid on jar.
- Apply screw band securely & firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner, repeat for remaining peaches and hot liquid.
- Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process - boil filed jars - for the times indicated;
500 ml - 20 minutes *
1 litre - 25 minutes *
1.5 litre - 35 minutes *
Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. - After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Boiling Water Canner - Altitude Adjustments
At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
| ALTITUDE | INCREASE Processing Time | |
|---|---|---|
| FEET | METERS | |
| 1,001 - 3,000 | 306 - 915 | 5 minutes |
| 3,001 - 6,000 | 916 - 1,830 | 10 minutes |
| 6,001 - 8,000 | 1,831 - 2,440 | 15 minutes |
| 8,001 - 10,000 | 2,441 - 3,050 | 20 minutes |
Canning and preserve recipes courtesy of Bernardin.
For more great canning recipes, visit
http://www.homecanning.com