Peach season is upon us! Make the most of the short summer period when local peaches are in season by canning or freezing them. You’ll be able to enjoy delicious peaches year round, and avoid buying less than ripe fruit that is packaged in plastic and shipped in from far away during the winter months.
- About 9 large peaches
- 1 ¼ cup sugar
- 2 tsp citric acid or lemon juice (optional, to prevent browning)
- 8 cups water
- Glass mason jars and lids, clean and dry
Bring a large pot of water to a boil. Meanwhile, wash your peaches. Once the water is boiling, turn it down to a simmer and add peaches. Boil peaches for 1-3 minutes, or until the skins easily come off when pinched.
Remove peaches and allow them to cool. While the peaches are cooling, make the simple syrup by bringing 8 cups of water and 1 ¼ cups sugar to a simmer. Cook until sugar is dissolved. Stir in citric acid, if using.
Once cooled, peel skin off and cut into 1” thick slices. Compost skin and pits.
Divide peaches into jars and fill with simple syrup. Leave about ½ an inch of space from top of jar and tighten lids on.
If you don’t to proceed to sealing the jars for shelf-stability, you can simply freeze the jarred peaches at this point!
Bring a large pot of water to a boil. Carefully lower the closed, filled jars into the water. Boil for ~25 minutes and then remove and allow to cool.
Check the seal by gently pressing down on the lid top. If it pops back up, the jar did not seal, but not to worry! Simply store in the fridge and enjoy within a week. Sealed jars are good for a long time and may be stored at room temperature.