Canning Peaches in Plain or Spiced Syrup
In this beginner's guide, I'll walk you through how to can peaches in plain syrup and canning peaches with spices.
Ingredients
- 9 lbs peaches approximately
Plain syrup
- 1 cups sugar
- 8 cups water
Spiced Syrup
- 1 teaspoon ground mace
- 2 teaspoon ground cloves
- 4 teaspoon ground cinnamon
Instructions
- Prepare jars and lids and start heating water in canner. Keep the jars hot until needed.
- Wash, peal, and pit the peaches. You can leave them in halves or cut them into smaller slices.
- In a large pot combine water, sugar, and the spices if you are using them. Bring to a boil. Reduce heat and simmer. Add the peaches to the syrup until they are heated through.
- Now add the peaches to the jars leaving 1/2" of headspace. Try to fit them in as tightly as possible without squishing them.
- Cover the peaches with the hot syrup. Remove the air bubbles and top off with syrup as needed, again, leaving 1/2" headspace.
- Wipe the rim with a clean cloth dipped in vinegar, and adjust the lid. Fill and close remaining jars.
- Process in a boiling waterbath canner for 20 minutes for pints, 25 minutes for 1-1/2 pints or quarts. Don't forget to adjust the time or pressure according to the altitude chart.
- After processing, allow the jars to cool, undisturbed, 12 to 24 hours. Check the seals before you put the jars in storage.
Notes
If you don't want to can this recipe, cut it way down. These will keep in the fridge for about a week.
Nutrition
Serving: 1pintCalories: 316kcalCarbohydrates: 78gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 80mgPotassium: 634mgFiber: 8gSugar: 68gVitamin A: 1669IUVitamin C: 21mgCalcium: 42mgIron: 2mg
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