How to Can Peaches in Light Syrup
- 1). Place the rack in the bottom of your water bath canner, then fill the canner with water. Set the canner on your stove and bring the water to a boil, so you can sanitize the jars. Put a second pot of water on the stove, to blanch your peaches.
- 2). Combine 1 cup of white sugar with 3 cups of water in a small pot. Bring to a boil and cook until all sugar granules have dissolved. This is your light syrup. Leave the syrup in the pot until you're ready for use.
- 3). Wash your peaches under cool water. Using a paring knife, make a small X on the bottom of each fruit. This helps you peel off the skin once the peaches are blanched.
- 4). Fill a bowl with ice, then add water to create an ice bath. Add enough water to make a chilling liquid, but not so much that you melt all the ice.
- 5). Place your peaches in boiling water and boil for 30 to 60 seconds. As they heat, the skin will begin to come loose from the fruit, which is good. Remove the peaches one at a time with a slotted spoon after 60 seconds or when you notice significant skin loosening. Place each peach in the prepared ice bath to stop the cooking.
- 6). Peel skin from the blanched peaches, using your fingers. It will easily come off.
- 7). Slice the peaches as you prefer. Discard the pits. Halve them, or cut small slivers.
- 8). Place your canning jars in the water bath canner, when the water comes to a boil. Let your jars boil for 5 minutes, to sanitize them. At the end of 5 minutes, pull your jars out with canning tongs and place on a clean towel.
- 9). Fill a jar with peach pieces, then pour syrup over the jar, to within 1/2-inch of the top. Place the jar in the water bath to sit, while you fill your other jars.
- 10
Ladle water from the water bath into a clean bowl and sterilize jar lids by dipping them in the just-boiled water. Seal the jars by placing one lid on each jar. - 11
Process the peaches in the hot water bath for 25 minutes for a pint, or 30 minutes for a quart.
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