I love all the fresh peaches that are available this time of year!
Last year I tried canning for the first time, and realized it’s not so bad. So, this year I was determined to capture my fresh peaches in a jar again.
I canned an entire bushel of peaches, and ended up with 26 beautiful jars to enjoy all winter long.
I used the basic raw pack process.
I prepared/washed the jars, then creating a light syrup of sugar and water. I then peeled and placed the peaches in the jars, filled them with my syrup a 1/2 inch from the top then placed the lids on and processed them in a boiling water bath for 40 minutes.
For more specific instructions, syrup recipes and cook times, click here and here.
good luck!
xoxo,
caroline
