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Summer is the perfect time to indulge in juicy, sweet fruit, and what better way to capture that burst of flavor than in home canned food? If you’re looking to extend the peach season and enjoy their sweet delight during the colder months, here’s how to learn how to make your own canned peaches in syrup, step-by-step.

For best results, choose peaches that are ripe, but slightly firm, so they will hold their shape in the process. Discard fruit with bruises or blemishes. Either yellow- or white-fleshed varieties are equally suitable.

Start by peeling the peaches. To make this process easier, make a small cross-shaped incision at the bottom of each peach and briefly plunge them into boiling water, then immediately cool them in ice water. The skin will then peel off easily. After peeling them, cut the peaches in half and remove the pits. If you want, you can cut them into wedges or slices.

Combine water and sugar in a saucepan over medium heat. For a light syrup, use about 2 cups of water to 1 cup of sugar. For a medium syrup, balance the quantities equally. Let the mixture simmer until the sugar is completely dissolved.

Place prepared peaches in sterilized glass jars. Be sure to tamp them down lightly, without crushing them. Then pour the hot syrup over the peaches, leaving about ½ inch of headroom at the top of the jar to allow for expansion.

Seal jars carefully with sterilized lids and rings. Place the jars in a pressure cooker or large pot of boiling water. Make sure the jars are completely submerged and boil for about 20-30 minutes. The time may vary depending on the size of the peaches and the size of the jars.

Carefully remove the jars from the boiling water and set them on a flat surface to cool. As they cool, you should hear the satisfying sound of the lids sealing tightly, which is a sign that the preservation process has been successful.

Once the jars have cooled completely, store them in a cool, dark, dry place. Your canned peaches in syrup will be ready to enjoy for months to come.


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