Difference between revisions of "Can Peaches"

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== Steps ==
 
== Steps ==
 
=== Preparing the Peaches for Canning ===
 
=== Preparing the Peaches for Canning ===
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#Select your peaches. Freestone peaches are peaches where the flesh removes easily from the pit. These are the easiest peaches to can. Freestone peaches are the peaches most commonly found in grocery stores and markets. Keep in mind that it takes about 5 large peaches to fill 1 quart jar.<ref>http://www.pickyourown.org/peachvarieties.htm</ref>
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#Select your peaches. Freestone peaches are peaches where the flesh removes easily from the pit. These are the easiest peaches to can. Freestone peaches are the peaches most commonly found in grocery stores and markets. Keep in mind that it takes about 5 large peaches to fill 1 quart jar.<ref name="rf1">http://www.pickyourown.org/peachvarieties.htm</ref>
 
#Place the peaches in a bowl. Run the peaches and bowl under cold water.
 
#Place the peaches in a bowl. Run the peaches and bowl under cold water.
 
#Blanch peaches in boiling hot water. Blanching peaches makes it easier to peel the peaches and stops the enzymes from degrading the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure that they are submerged.
 
#Blanch peaches in boiling hot water. Blanching peaches makes it easier to peel the peaches and stops the enzymes from degrading the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure that they are submerged.
 
#*Leave the peaches in the water for 40 seconds.  
 
#*Leave the peaches in the water for 40 seconds.  
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#*If the peaches are slightly under-ripened, leave them in the boiling water for 1 minute.<ref>http://localfoods.about.com/od/summer/ss/PeelPeach_3.htm</ref>
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#*If the peaches are slightly under-ripened, leave them in the boiling water for 1 minute.<ref name="rf2">http://localfoods.about.com/od/summer/ss/PeelPeach_3.htm</ref>
 
#Quarter the peaches. Place the blanched peaches on a cutting board and use a knife to cut them in quarters. Throw away the pits.
 
#Quarter the peaches. Place the blanched peaches on a cutting board and use a knife to cut them in quarters. Throw away the pits.
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#Pour ¼ cup of lemon juice onto the peaches. The lemon juice will keep the peaches from browning.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#Pour ¼ cup of lemon juice onto the peaches. The lemon juice will keep the peaches from browning.<ref name="rf3">http://www.pickyourown.org/peachescanning.htm</ref>
  
 
=== Making the Syrup ===
 
=== Making the Syrup ===
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#*For light syrup, boil 6 cups of water and 2 cups of sugar. This will yield 7 cups of syrup.
 
#*For light syrup, boil 6 cups of water and 2 cups of sugar. This will yield 7 cups of syrup.
 
#*For medium syrup, boil 6 cups of water and 3 cups of sugar. This will yield 6 ½ cups of syrup.
 
#*For medium syrup, boil 6 cups of water and 3 cups of sugar. This will yield 6 ½ cups of syrup.
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#*For heavy syrup, boil 6 cups of water and 4 cups of sugar. This will yield 7 cups of syrup.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#*For heavy syrup, boil 6 cups of water and 4 cups of sugar. This will yield 7 cups of syrup.<ref name="rf3" />
 
#Stir the mixture slowly to dissolve the sugar. Bring the water to a gentle boil and keep it simmering.
 
#Stir the mixture slowly to dissolve the sugar. Bring the water to a gentle boil and keep it simmering.
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#*Sugar can be replaced by Splenda or Stevia for a low-calorie option. Do not use NutraSweet.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#*Sugar can be replaced by Splenda or Stevia for a low-calorie option. Do not use NutraSweet.<ref name="rf3" />
 
#Keep the syrup mixture hot after the sugar has dissolved. Do not keep boiling it. If you continue to boil it, the syrup may burn and they you will have to start all over.
 
#Keep the syrup mixture hot after the sugar has dissolved. Do not keep boiling it. If you continue to boil it, the syrup may burn and they you will have to start all over.
 
=== Sterilizing the Jars ===
 
=== Sterilizing the Jars ===
 
#Place the jars in the dishwasher. Run the dishwasher for a full cycle. Sterilizing the jars ensures that no bacteria will grow in your canned peaches.
 
#Place the jars in the dishwasher. Run the dishwasher for a full cycle. Sterilizing the jars ensures that no bacteria will grow in your canned peaches.
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#Bring a pot of water to a boil. Place the jar lids in the boiling water. Keep the lids in the boiling water until the jars are filled.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#Bring a pot of water to a boil. Place the jar lids in the boiling water. Keep the lids in the boiling water until the jars are filled.<ref name="rf3" />
 
#Use a magnetic lid lifter to retrieve the lids when you are ready for them. Wear gloves to avoid any burns.Magnetic lid lifters can be bought on Amazon or at Target and some grocery stores.
 
#Use a magnetic lid lifter to retrieve the lids when you are ready for them. Wear gloves to avoid any burns.Magnetic lid lifters can be bought on Amazon or at Target and some grocery stores.
 
#*To make your own jar grabber, simply place rubbed bands at the end of a pair of tongs.  
 
#*To make your own jar grabber, simply place rubbed bands at the end of a pair of tongs.  
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#Run a rubber spatula between the packed peaches and the jar. Doing this will remove any air bubbles trapped in the jar. Air bubbles could cause mold to grow inside the jar after it has been sealed.
 
#Run a rubber spatula between the packed peaches and the jar. Doing this will remove any air bubbles trapped in the jar. Air bubbles could cause mold to grow inside the jar after it has been sealed.
 
#*Tilt the jar slightly while running the spatula between the fruit and jar.  
 
#*Tilt the jar slightly while running the spatula between the fruit and jar.  
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#Pour the syrup mixture into the jar. Leave ½ an inch of space from the top. The peaches should be entirely covered.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#Pour the syrup mixture into the jar. Leave ½ an inch of space from the top. The peaches should be entirely covered.<ref name="rf3" />
 
#Wipe off all spills and sugar from jar, especially the lid area. Place lids on jar and secure tightly.
 
#Wipe off all spills and sugar from jar, especially the lid area. Place lids on jar and secure tightly.
 
=== Using the Canner ===
 
=== Using the Canner ===
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#Calculate the canning time. Canning time varies according to the type of canner you have and the altitude of your location. Be sure to check your canner's instructions.
 
#Calculate the canning time. Canning time varies according to the type of canner you have and the altitude of your location. Be sure to check your canner's instructions.
 
#*If you are using a boiling water canner, these guidelines should help. For {{convert|0|-|1000|ft|m|1}} above sea level, cook for 10 minutes. For {{convert|1001|-|3000|ft|m|1}}, cook for 15 minutes. For {{convert|3001|-|6000|ft|m|1}}, cook for 20 minutes. If you are above {{convert|6000|ft|m|1}}, cook for 25 minutes.
 
#*If you are using a boiling water canner, these guidelines should help. For {{convert|0|-|1000|ft|m|1}} above sea level, cook for 10 minutes. For {{convert|1001|-|3000|ft|m|1}}, cook for 15 minutes. For {{convert|3001|-|6000|ft|m|1}}, cook for 20 minutes. If you are above {{convert|6000|ft|m|1}}, cook for 25 minutes.
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#*If you are using a dial gauge pressure canner or a weighted gauge pressure canner, you will need about 8 minutes.  Clarify with the instruction manual of your canner.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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#*If you are using a dial gauge pressure canner or a weighted gauge pressure canner, you will need about 8 minutes.  Clarify with the instruction manual of your canner.<ref name="rf3" />
  
 
== Video ==
 
== Video ==
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**An average of 17½ pounds of fresh peaches are needed per canner load of 7 quarts.
 
**An average of 17½ pounds of fresh peaches are needed per canner load of 7 quarts.
 
**An average of 11 pounds is needed per canner load of 9 pints.
 
**An average of 11 pounds is needed per canner load of 9 pints.
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**A bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.<ref>http://www.pickyourown.org/peachescanning.htm</ref>
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**A bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.<ref name="rf3" />
  
 
== Warnings ==
 
== Warnings ==
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