A pantry filled with home-canned goods is a testament to good planning and respect for the resources we have, not a reaction to uncertainty.
Here are step-by-step canning instructions for canned peaches from the Ball Blue Book:
Ingredients and Equipment:
- Fresh peaches
- Water
- Granulated sugar (optional)
- Bottled lemon juice or citric acid
- Canning jars, lids, and bands
- Water bath canner
- Jar lifter
- Lid lifter/magnetic wand
- Large pot for blanching
- Peeler
- Knife
Instructions:
1. Prepare Your Equipment:
- Wash jars, lids, and bands in hot, soapy water and rinse well.
- Inspect jars for cracks and chips. Discard any defective ones.
- Place jars in the canner filled with water, bring it to a simmer (180°F/82°C), and keep them hot until ready to use.
- Put lids in a small saucepan, cover with water, and bring to a simmer. Keep them simmering until ready to use.
2. Prepare Peaches:
- Wash peaches thoroughly.
- Bring a large pot of water to a boil.
- Blanch peaches in boiling water for about 30-60 seconds, then transfer them to a bowl of ice water to cool.
- Peel off the skins and slice peaches in half, removing the pits.
3. Prevent Browning:
- To prevent browning, you can treat the peaches with a solution of 1/4 cup lemon juice or 1 teaspoon citric acid per quart of water. Soak the peaches in this solution while preparing them.
4. Pack Jars:
- Pack peach halves into hot jars, cut side down, leaving 1/2-inch headspace.
- If desired, add sugar to each jar. This is optional and depends on your preference for sweetness. You can add 1-2 tablespoons of sugar per pint jar.
5. Fill Jars with Liquid:
- Add hot water or syrup to cover peaches, leaving 1/2-inch headspace. For syrup, you can use a light, medium, or heavy syrup according to your preference. Follow the proportions recommended in the Ball Blue Book.
6. Remove Air Bubbles and Adjust Headspace:
- Insert a non-metallic spatula or chopstick into the jar, gently press against the peaches to release any trapped air bubbles.
- Add more liquid if necessary to maintain proper headspace.
7. Wipe Jar Rims:
- Use a clean, damp cloth to wipe the rims of the jars to remove any residue or drips.
8. Apply Lids and Bands:
- Using a lid lifter or magnetic wand, remove lids from the simmering water and place them onto the jars.
- Screw on bands fingertip tight. Do not overtighten.
9. Process Jars:
- Place filled jars into the canner rack, ensuring they are covered with at least 1-2 inches of water.
- Bring water to a full rolling boil.
- Process jars for 20 minutes for pint jars and 25 minutes for quart jars.
10. Remove Jars and Cool:
- Once processed, turn off the heat and let the jars sit in the canner for 5 minutes.
- Using a jar lifter, carefully remove the jars from the canner and place them on a towel or cooling rack.
- Allow jars to cool undisturbed for 12-24 hours.
11. Check Seals:
- After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed.
- Any unsealed jars should be refrigerated and used promptly.
12. Label and Store:
- Label each jar with the contents and the date processed.
- Store jars in a cool, dark, dry place.
- Use within a year for best quality.
Follow these steps carefully for safe and successful canning of peaches from the Ball Blue Book.