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Water Bath Canning Peaches

This is 75 POUNDS of peaches!

We are going to turn whole peaches into shelf stable preserves!

Pre-Requisites:

  1. Jar Lifter, Debubbler, funnel, and lid lifter.
  2. Pressure Canner (This is a Presto). You can use the pot for water bath canning. It is guaranteed to have room for 7 quarts.
  3. 18 LBs of carrots. This is approximately 7 quarts of jarred peaches.
  4. Link to instructions from the National Center for Home Food Preservation!

    5. None of these links are affiliated.

Step 1: Prepare your fruit!

You want to wash, peel, pit, and cut your peaches. You can easily peel your peaches by blanching them and placing them in cold water to stop the cooking process. The skins will slough off afterwards.

Step 2: Prepare your Jars!

Sterilize your jars to remove any debris or contaminants.

To get a better product, you should hot pack your jars. To hot pack, you can boil your peaches in a syrup - I used a very light syrup for my peaches. This does not take long. You should only bring them up to a boil.

Fill the jars up to a 1/2 inch headspace.

Put some vinegar on a rag and wipe the rims of the jars. This will prevent debris from blocking the rubber seal. You will have fewer failures if you do this.

Put your lid on the jar. Place the ring on the jar. Tighten it to "finger tip tight". Do NOT crank down the ring. If you are using your wrist to crank down the ring, you are doing it wrong!

Step 3: Process your Jars!

Place your jars in the canner. Ensure there is a MINIMUM of 1 inch of water above your quart jars.

Boil your jars for 20 minutes for a pint jar, or 25 minutes for a quart jar.

Turn off the heat after the jars are finished processing.

Leave the jars in the water bath canner for 10 minutes to prevent siphoning.

Take out your jars. Be careful! It's very hot!

Let your jars cool. It is best to leave them for 24 hours to ensure you do not break the seals.

Step 4: Check your seals!

Your jar should be sealed after 24 hours. You should be able to pick the jar up by the lid. If you experience failures, put the jar in the fridge. Use it immediately.

Step 5: Store your food!

Wash, dry, and LABEL your jars. Put them in your cabinet and enjoy your home-canned goodies!

-Regards,
A Caffeinated Engineer
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