I Can't Believe What I Found In My Peach Jar - Sophie Rain Club Portal
You want to place your jars into the water canner filled with hot water. Make sure the water covers each jar by a minimum of 1 inch. Process your jars in the boiling water for a minimum of 20 minutes. Use the usda processing time chart below to calculate how long you need to process your peaches based on your elevation. After a google search, i discovered that some people put a pit in the bottom of the jar because.
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Their grandmothers put a pit in. They believe it preserves the color. They believe it preserves the flavor.
Or they don't because they believe it's an old wive's tale and doesn't actually work. *shrug* i guess i'll keep right on skipping that. Filling your jars pack those beautiful peach slices into your jars leaving that important headspace. Pour in your hot syrup making sure to remove any air bubbles.
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This step is crucial for safe canning. Processing time once your jars are in the canner patience is key. Place the pot on the stove over high heat and bring the peaches to a boil. Cook, stirring regularly, for 20 to 30 minutes (or even more, if your peaches are watery), until the fruit thickens into jam.
I have found with peaches especially that if you store them in a place that sunlight will hit the jar, they will discolor pretty quickly. I use these in baked applications as the color will be unnoticeable in the final product. Going forward, i would suggest finding a dark place to store your jars, especially things like peaches. Add the peach slices or quarters to the hot jars, leaving about 1/2 inch headspace at the top of each jar.
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Ladle in the hot liquid, again leaving about 1/2 inch headspace. Cook the mixture for 10 minutes, stirring occasionally. Ladle the peach mixture into hot jars, leaving 1/2 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean damp cloth to remove any stickiness. Place lid on each jar and screw on band until finger tight.