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Canned Peaches

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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 6 ingredients

  1. 1 cup syrup
  2. Dip
  3. Cut
  4. Peaches
  5. 3/4 cup sugar
  6. Water

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Have ready a syrup by boiling sugar and water together until sugar has dissolved, using 1/2 to 3/4 cup sugar to each cup water.
  2. Allow 1 cup syrup to each quart jar of peaches and add 1 peach pit to each quart syrup.
  3. Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins;
  4. dip quickly into cold water and slip off skins.
  5. Cut peaches in halves and remove stones.
  6. Can-cooked method.--Pack peaches in overlapping layers with rounded side upper-most facing glass.
  7. Fill each jar with hot syrup and adjust rubber, cover, and upper clamp, thus partly sealing jar.
  8. Place jars on rack in hot water that covers the tops to a depth of 1 inch.
  9. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes.
  10. Remove jars, seal, and invert to cool.
  11. Open-kettle Method.--Cook peaches in syrup until tender;
  12. then with sterilized spoon slip them carefully into sterilized jar;
  13. fill jar to overflowing with syrup.
  14. Adjust rubber, cover, seal immediately, and invert to cool.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Kettle