The end of the summer means peach days! Not only are peaches delicious fresh eating but the are, in my opinion, one of the best canned products.
This is my families favorite canned peach recipe. It comes from Better Homes and Gardens Special Interest Publications Canning.
The following recipe does 7 to 8 quart jars.
10 1/2 /cups of water
4 1/2 cups of sugar
24 whole cloves
4 cinnamon sticks
16-20 lbs of ripe peaches
For the syrup:
In a heavy pot combine the water, sugar, cloves, and cinnamon sticks. Bring to boil stirring until the sugar dissolves. Simmer for 5 minutes. Keep hot while you prepare the peaches.
Peel peaches, cut in half, and cut into slices. To prevent oxidation, slice peaches in a pre-treatment dip of a lemon juice and water or ascorbic acid treatment.
Rinse peaches and put in hot sterile jars, the dishwasher is great for keeping jars hot. Remove cinnamon sticks and cloves. Ladle hot syrup of peaches. Remove air bubbles. Leave a 1/2 inch headspace. Wipe rims and adjust lids.
Process in a boiling water canner for 25 minutes. Adjust for altitude if necessary. Here in New Harmony at 5000 feet you need to add 10 minutes to the processing time.
When the processing time is complete, turn off heat and remove canner lid. Allow to sit for 15- 20 minutes before removing the jars from the canner. This prevents any liquid from seeping out.