Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.
Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.
Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.
Adjust lids and process.
Processing directions for canning peaches in a boiling-water canner are given in Table 1.
Processing directions for canning peaches in a dial- or weighted-gauge canner are given in Table 2 and Table 3.
| Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner. | ||||||
| – |
Process Time at Altitudes of
|
|||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft | |
| Hot |
Pints Quarts |
20 min 25 |
25 30 |
30 35 |
35 40 |
|
| Raw |
Pints Quarts |
25 30 |
30 35 |
35 40 |
40 45 |
|
| Table 2. Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot and Raw |
Pints or Quarts |
10 | 6 | 7 | 8 | 9 |
| Table 3. Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot and Raw |
Pints or Quarts |
10 | 5 | 10 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
Yield: 4 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.
2. Prepare an anti-darkening soak solution, using 1 teaspoon ascorbic acid granules to 4 quarts water. (If using a commercially purchased anti-darkening powder, follow directions on the package for 4 quarts water.)
3. Rinse peaches well under running water. Peel peaches. If skins do not pull off easily, peel by dipping a few at a time in boiling water for 30 to 60 seconds (until skins loosen). Dip quickly in cold water and slip off skins. To prevent darkening, keep peeled fruit in the ascorbic acid solution. Cut peaches in half, remove pits and slice. Keep sliced fruit in ascorbic acid bath while preparing the whole batch.
4. Drain peach slices; mash with a potato masher on a cookie sheet with a raised edge. (Do not use a blender or food processor, as these will incorporate undesired air into the mashed fruit.)
5. Measure 8 cups mashed peaches into a 4- or 6-quart Dutch oven. Stir in sugar and lemon juice until sugar is dissolved. Heat over medium-high heat while stirring to prevent sticking and scorching. As mixture begins to boil, turn heat to high and bring to a full boil. Reduce heat and simmer for 5 minutes, while stirring to prevent sticking and burning.
6. Turn off heat; skim foam if necessary. Pour hot peach topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.
7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
| Table 1. Recommended process time for Peach Fruit Topping in a boiling-water canner. | ||||
| Process Time at Altitudes of | ||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints | 15 min | 20 | 25 |
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. July 2008.
Additional Note: Refrigerate any leftover topping after filling jars, and enjoy freshly made!
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.
To make jam. Measure crushed peaches into a kettle. Add lemon juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended process time for Peach Jam in a boiling water canner. | ||||
| Process Time at Altitudes of | ||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints |
5 min | 10 | 15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.
Yield: About 6 to 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.
To make jam. Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well. Add 1 to 2 ounces of finely chopped candied ginger, as desired, to crushed peaches. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended process time for Ginger-Peach Jam in a boiling water canner. | ||||
| Process Time at Altitudes of | ||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints |
5 min | 10 | 15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.
Yield: About 6 or 7 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Finely chop or grind the peaches. Remove peel, white portion, and seeks from oranges. Finely chop or grind the pulp.
To make marmalade. Measure the prepared fruit into a kettle. Add remaining ingredients and stir well. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; skim.
Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended process time for Peach-Orange Marmalade in a boiling water canner. | ||||
| Process Time at Altitudes of | ||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints |
5 min | 10 | 15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.
“You got me thinking that I need to go buy more smaller sized canning jars - the kind I can can in if need be. “
Hubby went to the store for me tonight to get me some OJ (I’ve got a cold coming on) and I had him p/u some canning jars, rings w/lids, and just lids. 12 qt. jars/$7.79; 12 rings w/lids/$2.99; 12 lids/$1.49. Are these prices reasonable for these things?
I’m in the suburbs in N.IL. I am thinking of checking with my MIL to see what kind of deals she can find in WI. I know there are Amish/Mennonite stores up there.