Pressure Canned Peaches — FarmPal

Canning recipe yielding 7-9 quarts. Stores for 18 months.

Method
canning
Yield
7-9 quarts
Storage
18 months
Difficulty
intermediate

Ingredients

  • •20 lbs freestone peaches
  • •4-6 cups sugar
  • •8 cups water
  • •Bottled lemon juice
  • •Ascorbic acid (optional)

Instructions

  1. 1Blanch peaches 30-60 seconds, ice bath, slip skins
  2. 2Halve or slice, removing pits
  3. 3Dip in ascorbic acid water to prevent browning
  4. 4Make light syrup: dissolve sugar in water, bring to boil
  5. 5Pack peaches cavity-side down in hot jars
  6. 6Cover with hot syrup leaving 1/2 inch headspace
  7. 7Add 1 tbsp lemon juice per quart
  8. 8Remove bubbles, wipe rims, apply lids
  9. 9Process in water bath: pints 25 min, quarts 30 min
  10. 10Adjust time for altitude above 1,000 ft