The trick to canning peaches is packing the peach halves tightly without squashing them; a full jar is prettiest.Plus: More Dessert Recipes and Tips

Eugenia Bone
August 2003

Gallery

Recipe Summary

active:
25 mins
total:
1 hr 25 mins
Yield:
Makes 4 pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add the peaches and blanch just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the peaches to a rimmed baking sheet to cool slightly. Slip the skins off the peaches, halve them and remove the pits.

    Advertisement
  • In a medium saucepan, combine the water and sugar and bring to a boil over moderately low heat, stirring occasionally, until the sugar dissolves.

  • Meanwhile, pack the peach halves into 4 hot sterilized 1-pint jars without crushing them. Pour the boiling syrup over the peaches, stopping 1/2 inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 25 minutes.

Advertisement
Advertisement