Canned Peaches in Extra Light Syrup
This is my favorite recipe for canning peaches. It uses my extra light syrup recipe to cut down on the amount of sugar, so it’s perfect for anyone who needs to limit their sugar intake.
Equipment
- ¼ c. Measuring Cup
- 5% Distilled white vinegar
- Water Bath Canner or XL Stock Pot
- Large saucepan (large enough to hold all of your peaches when sliced up.)
- Wooden spoon
- Large stock pot (large enough to hold about 4 whole peaches at a time.)
- Paring Knife
- Spider Strainer (or slotted spoon)
- Large bowl (large enough to hold 4-8 whole peaches at a time.)
- Ladle
- Funnel
Ingredients
- 1 ¼ c. Sugar
- 5 ½ c. Water
- 8-12 lbs. Processed freestone peaches (see my blog post for the difference between freestone and clingstone peaches.)
Instructions
WASH & DRY PEACHES:
- Wash peaches in 10 cups of water and ¼ cup 5% distilled white vinegar solution for two minutes. Rinse and allow to fully dry.
INSPECT & WASH JARS:
- Inspect jars, lids, and bands for any damaged pieces. Discard anything that is damaged. Only use brand new lids for canning to ensure a proper seal.
- Wash jars, lids, and bands in hot, soapy water and dry thoroughly.
PREPARE JARS:
- Place your jars in the water bath canner and fill the canner with water. Make sure the water level covers the jars by at least one inch. Place the lid on the canner and allow the water to boil for at least 10 minutes while you prepare the syrup.
PREPARE EXTRA LIGHT SYRUP:
- Place sugar and water in a large sauce pan.Heat to almost boiling and stir to dissolve.
PRREPARE PEACHES:
- Fill a large stock pot with water and bring to a boil.
- With a paring knife, make a cut all the way along the crease of the peach and make an X on the bottom. This will allow the peach skin to easily slip off once boiled.
- Fill a large bowl with ice and water.
- Using a spider strainer or slotted spoon, gently submerge the peaches into the stock pot for one minute. Set a timer. You don't want to cook the peaches, you just want to blanch them to loosen up the skins.
- After one minute, remove the peaches from the boiling water and immediately place in the large bowl of ice water to cool them down. Leave them there until they are cool enough for you to handle.
- Remove peaches from ice water and peel the skins from the peaches.
- Cut skinned peaches into quarters or eighths, remove pits, and place into sauce pan of extra light syrup.
CANNING PEACHES:
- Remove one jar at a time using a jar lifter. Be careful, the jar will be very hot! Add the peach/syrup mixture to the jar using a funnel and ladle. It is okay to push down and fill the jars. Leave a ½ inch of headspace for canning.
- Use a bubble remover to get rid of all air bubbles. Be sure there is ½ inch of headspace when finished.
- With a towel dipped in vinegar, wipe the rims of the jars to remove any syrup or peach juice to ensure a proper seal.
- Place the lids on the jars, add a band and tighten to fingertip tight.
- Place filled jars back in the canner using a jar lifter.
- Once the canner is filled with full jars, ensure the water covers the jars with at least an extra 1” of water to be sure the jars get sealed properly.
- Place the lid on the canner pot and bring the water to a boil and process*.25 minutes for Pint Jars.30 minutes for Quart Jars.
- Once processing has completed, take the lid off of the canner pot for 5 minutes. Remove jars with a jar lifter and allow them to cool at room temperature. (I let mine sit on the counter overnight.)
- Once the jars are cool, check lids to make sure they are sealed, remove bands, label/date and store.
Video
Notes
- *Yields: 8-Pint Jars or 4-Quart Jars
- *Processing time for 8-Pint Jars is 25 minutes
- *Processing time for 4-Quart Jars is 30 minutes
Nutrition
Calories: 214kcalCarbohydrates: 52gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 59mgPotassium: 554mgFiber: 7gSugar: 44g