1/3 Photos of Raw-Pack Peaches in Light Syrup
This is a great recipe if you want your canned peaches to stay firm. This comes as close to store-bought as I've found so far. This recipe is for peach halves but slices turn out just as well.
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Units: US | Metric
- 1Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
- 2To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
- 3Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
- 4Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.
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Nutritional Facts for Raw-Pack Peaches in Light Syrup
Serving Size: 1 (2601 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2095.3
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 41.8 mg
- Total Carbohydrate 536.4 g
- Dietary Fiber 13.6 g
- Sugars 525.2 g
- Protein 8.2 g