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Instructions:
- Prepare a boiling water bath canner and sterilize 7 quart jars. Keep the jars hot until they are ready to be filled.
- Bring a large pot of water to a boil. Blanch the peaches for 30 to 60 seconds, then immediately transfer them to an ice bath. Once cooled, slip off the skins.
- Cut the peaches in half, remove the pits, and slice them if desired.
- In a large saucepan, combine the water and granulated sugar. Bring the mixture to a gentle boil, stirring until the sugar has completely dissolved. Reduce the heat to a simmer.
- Stir the bottled lemon juice into the hot syrup.
- Pack the peach halves or slices into the prepared hot jars, placing the cut sides down for an attractive presentation. Leave ½-inch headspace.
- Carefully ladle the hot light syrup over the peaches, maintaining ½-inch headspace and ensuring the fruit is completely submerged.
- Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if necessary, then wipe the jar rims clean.
- Apply the lids and screw bands until fingertip tight.
- Process the jars in a boiling water bath:
- Pint jars: 20 minutes
- Quart jars: 25 minutes
- Adjust processing times according to your altitude if necessary.
- Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.
Variations
- Add a small vanilla bean to each jar for a subtle, sweet aroma.
- Place a cinnamon stick in each jar to create warm, spiced peaches perfect for fall desserts.
- Add two or three whole cloves for a gently spiced flavor.
- Replace part of the water with white grape juice or unsweetened apple juice for a naturally sweet syrup.
- Can peach slices instead of halves for convenient use in baking and fruit salads.
Tips
- Choose ripe but firm peaches to help them hold their shape during processing.
- Freestone peaches are the easiest to pit and prepare for canning.
- Keep peeled peaches in a bowl of water with a little bottled lemon juice while preparing the remaining fruit to help minimize browning.
- Always use bottled lemon juice for consistent acidity when following tested canning recipes.
- Leave the jars undisturbed while cooling to ensure strong, reliable seals.
- For the best flavor, allow the peaches to rest in the pantry for 2 to 3 weeks before opening so the syrup can fully infuse the fruit.
- Once opened, refrigerate the peaches and enjoy them within 5 to 7 days.
