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Ripe Peaches ArticleGrandma's Peach Canning RecipeGrandma loved to bake peach pies or top pancakes with peaches instead of syrup. During the summer months, she would buy baskets of seconds and freeze them. Freezing peaches was much easier and faster than canning them, so she rarely bothered with canned fruit. Since she didn t have a vacuum sealer, she used containers to hold her peaches. However, Nan, my mother, and I all use a vacuum sealer to prevent freezer burn. I really recommend this recipe over the more traditional peach canning recipe, because it is so simple to do and is not as dangerous as using a pressure canner. (Those things make me nervous.) Ingredients: Directions: 1. Wash peaches thoroughly. 2. Cut the fruit in half and remove the pit. 3. Peel the skin from the peaches. 4. Bring water to a boil. 5. Add your sugar to the boiling water and stir it in until it is thoroughly dissolved. 6. Let the syrup cool. Grandma put hers in the fridge for an hour. 7. Put three to four peaches into your container. Add enough syrup to thoroughly cover your peaches, but be sure to leave about an inch of room if you are using traditional containers. (You should use approximately 1/2 cup of syrup for each pound of peaches.) 8. Seal and label your container and place it in the freezer. (If you use a vacuum sealer, freeze the fruit and syrup for an hour or so before sealing or the syrup may get sucked out.) Your peaches should last for a year, but if you are anything like my family, you will run out before next spring.
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