Steps for How to Make Canned Peaches

• First, sterilize the jars.

  I recommend using deep jars with a narrower mouth this way we are on the safe side.

  I suggest sterilizing the jars in the microwave by filling them halfway with water, start the microwave and, when you see the water boiling, turn it off and with the help of a pot holder, take them, empty them in the sink and let them dry on a clean dish towel upside down. The lids, on the other hand, put them in a small pot full of water and bring it to a boil, drain them and let them dry always on the clean dish towel.

  If you don’t have a microwave, place them in a large pot with the lids, completely cover them with water, bring to a boil and boil for 10 minutes. Turn off the heat and take them out of the pot carefully not to burn yourself, place them on the clean dish towel upside down until they are completely dry.

  Advice; We can buy specific jars for preserves or recycle old sauce or jam jars; glass jars are reusable indefinitely! Vacuum capsule lids, however, are single-use and should be replaced every time you want to make a new preserve.

• Place the ingredients in a pot and put it on the fire. Sugar, water, and lemon juice.

  (If you wish, for flavoring, you can add a cinnamon stick, cloves, star anise, or vanilla).

  Bring everything to a boil and stir until the sugar is completely dissolved.

  It will take about 10 minutes. 

  The syrup is ready when the water becomes clear, it should not be too concentrated or too diluted.

  Turn off the heat and let it cool.

  

• Meanwhile, proceed with the peaches, choose intact fruits without bruises or signs of damage, wash them and then dry them carefully.

  Peel them then divide them into two parts removing the large central pit.

  You can choose whether to leave them in halves or divide them further, to have a total of 2 or 4 pieces per peach.

• Place the peach pieces in the well-dried sterilized jars, always with the flat side facing downwards; fill leaving at least 0.4 inches from the jar rim free.

  Now pour the syrup up to 0.4 inches from the jar rim and screw on carefully.

  (I needed 4 jars, but it depends on the size of yours).

  

• Close with the appropriate lids and place them in a pot, insert dish towels between each jar so they don’t hit during pasteurization.

  Fill the pot with water covering the jars, put it on the fire and bring it to a boil, once reached let it boil for 20/25 minutes then turn off the heat and let it cool completely.

  Your Canned Peaches are ready, take the jars out of the pot and dry them carefully, check that the vacuum has formed, then store them in the pantry.

  (Advice… When they are cold turn them over and check if the vacuum has formed: pressing on the lid you should not hear the “click”).

  Store the jars in a dark and cool place.

  After the preparation of the canned peaches, it is recommended to wait at least 1 month before consuming them. 

  Enjoy your meal.