Saturday, August 28, 2010

Canning peaches

Today at the Ann Arbor Farmer's Market, I will be demonstrating how to can peaches.   Here's how I am going to do it:

Makes about 8 pints

8-12 lbs peaches, peeled, halved, pitted, treated with Fruit Fresh to prevent browing, and drained.
1 batch hot honey syrup

To make hot syrup:
1 c. honey
1 c. white sugar
4 c water

Bring to a boil over medium high heat just until sugar is dissolved, keep warm until needed.

To hot pack peaches, warm peach halves one layer at a time in hot syrup for 1 minute.  Using a slotted spoon, pack cavity side down in jars leaving a 1/2 inch headspace.  Ladle hot syrup in jar to cover peaches.  Remove any air bubbles with a shop stick or cocktail stirrer, leaving 1/2 inch headspace.  Add a couple mint leaves, if desired.  Place lids on jar, adjusting until bands are finger tight.  Process in a boiling water bath for 20 minutes. 

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