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Home-canned Peaches

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"A little taste of Summer in a jar. ♥"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Here in the Okanagan, we are always inundated with peaches at peach season, so canning them is a wonderful way to save the summer taste of peaches for our chilly winter months. ♥

Ingredients You'll Need

6 cups water
4 cups sugar
Peaches, peaches, and more peaches (ones that are not overly ripe, a little under-ripe is actually better; but freestone peaches are definitely the most important type to have)


:: Directions for Sugar Water ::
1. While heating water, add sugar slowly, stirring constantly to dissolve.
2. Bring to a gentle boil, until sugar is completely dissolved.
3. Once prepared, keep it hot, but no longer boiling.

:: Skin/peel the Peaches ::
1. Using a paring knife, score a small "X" in the bottom of the peach.
2. Place the peach in boiling water for about 60 seconds.
3. Using a slotted spoon, remove the peach from the boiling water, and place it into a a bowl filled with ice and water.
4. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin, or you may even be able to lightly pinch the softened skin and peel it off with your fingers.

:: Process to Can ::
1. Cut the peeled fruit into halves, quarters, or slices; whichever you prefer.
2. Pack fruit tightly into sanitized jars.
3. Cover the packed fruit with the hot syrup, being sure to leave 1/2" head space. The fruit should be completely covered.
4. Wipe rims & seal the jars finger-tight.
5. Process the jars by water-bath for 10 minutes.

Pairs Well With

My favourite thing to pair these up with is Angel Food Cake and a little whipped cream. My husband, though, loves eating them right out of the jar.

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