BOTTLED PEACHES (HALVED/SLICED)




Preserve homegrown (or locally sourced) yellow peaches to enjoy all year long!  Choose fresh, fragrant, ripe (but very firm) peaches and bottle in syrup, juice or water.  Perfect for grilling to add to salads, using in savoury or sweet dishes, like yoghurt or ice-cream, or simply snacking directly from the jar. Enjoy!

Ingredients for BOTTLED PEACHES (HALVED OR SLICED)
 
Yield: 4 cups
   (1 Litre / 1 Quart)
Yield: 18 cups
   (4.5 Litres / 9 Pints)
  Yield: 28 cups
  (7 Litres / 7 Quarts)
Ripe, Mature, Firm Yellow Flesh Peaches
   1.1kg (2 1/2 pounds)
5kg (11 pounds)
8kg (17 1/2 pounds)
Sugar Syrup
OR Water OR Juice
  see Syrup Chart below (choose very light, light or medium syrup)
  OR use apple juice, white grape juice or water
Plus 3g (1 teaspoon) ascorbic acid powder (or crush 6 x 500-milligram pure vitamin c tablets) dissolved in 4 litres (1 gallon) of cold water to prevent oxidation during fruit preparation.

METHOD: 
1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.  
2.  Use very firm, ripe peaches for preserving. Wash peaches and drain well. Remove skins, stems and blemishes.
To remove peach skins: dip whole peaches in boiling water for 30-60 seconds, until skins become loose. Then place peaches into a bowl of cold water to remove skins.
Cut peaches in half and remove pits. Slice if desired. Place peaches into ascorbic acid solution to prevent discolouration (3g/1 teaspoon ascorbic acid powder - or crush 6 x 500-milligram pure vitamin c tablets - dissolved in 4 litres/1 gallon of cold water). Repeat, peeling the remaining peaches.
3.  Place lids into a heatproof bowl and cover the lids with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
4.  Prepare syrup (or fruit juice) by heating sugar and water together in a pan, until the sugar is dissolved. See syrup chart below for ingredient quantities.
HOT PACK (RECOMMENDED):
5.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel.
6.  Place prepared peaches into syrup pan and bring back to a boil. Remove from heat and fill jars immediately. Repeat, heating remaining peaches (if required for larger batches). Fill jars with hot peaches, filling to 1.25cm (1/2 inch) from the rim of each jar.
TIP: use a jar funnel to fill jars and layer peach halves cut side down, to pack jars tightly.
RAW PACK:
5.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel.
6.  Fill jars with prepared raw peaches, filling to 1.25cm (1/2 inch) from the rim of each jar.
TIP: use a jar funnel to fill jars and layer peach halves cut side down, to pack jars tightly.
7.  Fill jars with hot syrup/juice, filling to 1.25cm (1/2 inch) from the rim of each jar.
8.  Using a non-metal utensil, remove any bubbles and add more hot syrup/juice if required to correct the headspace if it dropped below 1.25cm (1/2 inch) from the jar rim. Excess syrup can be frozen for later use.
10.  Wipe jar rims with a damp paper towel to remove any food residue.
11.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
12.  Process jars in water bath or pressure canner as per charts below:
BOILING WATER CANNER (WATER BATH):
13.  Return jars of bottled peaches into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
14.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
PRESSURE CANNING (DIAL OR WEIGHTED GAUGE):
13.  Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is constant). Then add weights (or cover) and bring to the required pressure level for your altitude (see charts below). Once the pressure is reached, process for the time stated in the charts below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
14.  Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). After 5 more minutes, remove jars from the pressure canner and place them onto a heatproof surface (i.e. wood board or a towel). Do not adjust lids during this time.
15.  After 12-24 hours: check jars have sealed before labelling and dating clearly.
16.  Store jars of bottled peaches in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
17.  Refrigerate jars upon opening and consume contents within 3 days.
 
FLAVOUR IDEAS:
Add a pinch of spice, fruit juice in the syrup (instead of some of the water) or one teaspoon of liqueur per 500ml (pint) jar of bottled peaches, process according to the recipe and taste when opening to check the flavouring. Then make in larger batches as desired.
o    Liqueur – Almond, Bourbon, Brandy or Rum;
o    Spice – Cinnamon, Ginger, Raspberry or Vanilla;
o    Champagne;
o    Honey (replace part of the sugar), i.e. honey spiced peaches;
o    Passionfruit pulp;
o    Champagne;
o    Pineapple juice.
 
NOTES:
o    White fleshed peaches, including donut peaches, cannot be safely preserved using this recipe because they can be much lower in acidity than yellow fleshed peaches.  We recommend freezing white flesh peaches instead.
o    Have you found store bought tinned peaches losing quality lately? i.e. poor (or no) flavour, that all you can taste is syrup? This is the main reason we recommend preserving locally sourced peaches from family farms (or homegrown) for such a delicious flavour in every jar!
o    Re: Step 2 - you can dip the peaches in boiling water for 60 seconds to slip off their skins, or peel manually and use the peels afterwards to make peach honey (a thick peach syrup that is the consistency of honey, made by boiling peach peels in water, straining the liquid, adding sugar and reducing over low to medium heat until the syrup is thickened to your liking. Bottle as per processing charts above.
 
A reference chart to assist with syrup preparation. Fills 7 quarts (7 x 1L) of fruit.
HOT PACK (RECOMMENDED): Heat ingredients together to make syrup, add fruit and bring to boil, simmer fruit until hot. Fill jars with hot fruit and syrup.
RAW PACK: Heat ingredients together to make syrup, pour hot syrup over raw fruit in jar.     
 
SYRUP CHART
 
SUGAR
%
WATER
100% FRUIT JUICE (i.e. APPLE OR
WHITE GRAPE)
SUGAR (RAW, WHITE OR BROWN)
STEVIA POWDER
WATER
0%
10 cups
 
 
 
STEVIA
 
10 cups
 
 
1/4 cup
LOW-CAL FRUIT JUICE
 
5 cups
5 cups
 
 
LOW SUGAR FRUIT JUICE
 
7 cups
3 cups
1/4 cup
1/4 cup
100% FRUIT JUICE
(i.e. APPLE OR
WHITE GRAPE
 
 
10 cups
 
 
SWEETENED FRUIT JUICE
 
 
10 cups
 
1/4 cup
VERY LIGHT SYRUP
10%
10 1/2 cups
 
1 1/4 cups
 
LIGHT SYRUP
20%
9 cups
 
2 1/4 cups
 
MEDIUM SYRUP
30%
8 1/4 cups
 
3 3/4 cups
 
 

 

 

 

Processing Time for BOTTLED PEACHES (HALVED OR SLICED) in a Boiling Water Canner
 
Jar Size
Altitude
1,000 feet
Altitude 1,001 - 3,000 feet
Altitude 3,001
- 6,000 feet
Altitude
6,000 feet
Hot Pack
500ml
(pints)
20 minutes
25 minutes
30 minutes
35 minutes
1 Litre
(quarts)
25 minutes
30 minutes
35 minutes
40 minutes
Raw Pack
500ml
(pints)
25 minutes
30 minutes
35 minutes
40 minutes
1 Litre
(quarts)
30 minutes
35 minutes
40 minutes
45 minutes
 
Processing Time for  BOTTLED PEACHES (HALVED OR SLICED)
in a Weighted Gauge Pressure Canner

Altitude Pressure Levels
Packing Style
Jar Size
Processing Time
0-1000ft
>1000ft
Hot Pack
& Raw Pack
< Quarts (1  Litre)
10 minutes
5 PSI
10  PSI
 
Processing Time for  BOTTLED PEACHES (HALVED OR SLICED)
in a Dial Gauge Pressure Canner

Altitude Pressure Levels

Packing Style
Jar Size
Processing Time
0-2000ft
2001-4000ft
4001-6000ft
6001-8000ft
Hot Pack
& Raw Pack
< Quarts (1  Litre)
10 minutes
6 PSI
7 PSI
8 PSI
9 PSI



Author: Megan Radaich          
Image credit: Megan Radaich          
Learn More: Introduction to Pressure Canning Guide, available HERE

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