- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
Preserving Peaches and Nectarines
Peaches are not only great fresh; canned and frozen; there are other preserved products you can safely make at home. See below for directions to make Peach Honey, Marmalade, Conserves, Peach Pickles and Oscar Relish.
Be sure to also see this page for recipes for peach crisp, cobbler, ice cream, parfaits, and cake and these pages for peach picking tips, as well as canning and freezing peaches.
8 cups peach juice (from peelings)
4 cups sugar
Method: Save all washed, sound pieces and peelings from fruit used for preserves and pickles. Cover with water and cook slowly in a covered saucepot until soft. Then put in a cheesecloth bag and press to remove all juice. Drip the juice through a jelly bag and measure. Place in a sauce-pan and heat. When it boils vigorously, add sugar at the rate of half as much sugar as juice. Boil rapidly until the consistency of honey. Pour into hot jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. See Table 1 for processing.
3 pounds peaches
1½ pints water
6¾ cups sugar
To Prepare Fruit: Wash, peel and slice peaches into very thin strips or pieces. Peel oranges and thinly slice peel. Separate seeds and membrane from orange pulp. Cut pulp into pieces.
To Make Marmalade: Sanitize canning jars. Boil sugar and water until dissolved and then add the fruit. Cook rapidly, stirring frequently until jellying point is reached. The finished product shows the fruit appearing in small pieces throughout the mixture, and is smooth in consistency. Pour hot marmalade into jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. See Table 1 for processing time. Yields about seven half-pints.
8 pounds peeled peaches
2 tablespoons whole cloves, crushed
1 tablespoon ginger
6¾ cups sugar
1 quart vinegar
4 sticks cinnamon (2 inches long)
Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon ascorbic acid and 2 quarts water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but are not yet soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack into hot jars, leaving ½-inch headspace. Cover with syrup, maintaining the ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water bath. Yields about six pint jars.
1 unpeeled chopped orange
7 cups chopped, peeled, firm, ripe peaches
5 cups sugar
½ teaspoon ground ginger
½ cup blanched, slivered almonds
Method: Sanitize canning jars. Add orange to peaches; cook gently for about 15 to 20 minutes. Add sugar and ginger. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes. As mixture thickens, stir occasionally to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Makes about 8 half-pint jars.
8 cups chopped fresh peaches (about 12 large)
8 cups chopped ripe tomatoes (about 12)
2 cups diced sweet green peppers (2 large)
1 tablespoon red hot pepper, ground (1 pepper)
2 cups ground onions (about 6)
4 cups light brown sugar (firmly packed)
2 cups cider vinegar
½ tablespoon salt
½ box (4 tablespoons) pickling spices
Method: Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into ½-inch pieces. Remove stem and seed from pepper and dice into ¼-inch pieces. Peel onions and grind in food chopper. Grind red hot peppers. Tie spices in cheesecloth bag. Combine with all other ingredients in 10-quart saucepan. Cook and stir about 1½ to 2 hours, until mixture reaches desired thickness. Pack into hot jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes six pint jars.
How To Prevent Peaches and Other Fruit From Turning Dark in Storage
Add to the prepared fruit in one of the following prior to canning:
Drain fruit well when ready to pack.
For information on drying peaches, request HGIC 3084, Drying Fruits.
Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!
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