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Learning to Edit |
Canned Stone Fruit
Fill a hot water bath canner with enough water for eight quart jars. Jars can be heated in water as with jam, but I have never had them crack, so it may not be necessary. Set lids and rings aside. Turn on the stove to start heating water. If at any point it reaches a rolling boil before your jars are ready, turn it down to simmer. Blanche, peel, and quarter peaches in to jar, cutting out mold, bruises, etc. To blanche, put peaches in boiling water for 2-3 minutes, then move to cold water bath for 2-3 minutes. The skin should slide off easily after this. Optionally, drizzle peaches with lemon juice to set the colour better. When all your jars are filled, make a simple syrup. Equal parts sugar and water works well, but you can use more or less sugar according to taste. Pour syrup over the peaches, leaving 1 inch headspace. Do not be alarmed of the peaches float; this is normal. Wipe rims, place lids on jars, and tighten rings to finger-tight. Place the jars in the canner, adding or removing water so that there is approximately 1 inch of water on top of the tallest jar. Bring canner to a rolling boil. Keep at a boil for 35 minutes, then turn off heat and remove lid of the canner. Let stand 5 minutes. Set jars on a towel and leave 24 hours before checking the seals. Push on the center of the lid -- if you hear a popping noise, the seal is no good and that jar needs to refrigerated. Remove the rings, and test that the lids cannot be easily opened. Wipe down and dry jars. Store without rings. |
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