Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Canned Peaches in Very Light Syrup
Peach season may be nearing its end, but that doesn’t mean you have to stop enjoying summer’s spotlight fruit! It's time to get canning! Check out this recipe to learn how to preserve the taste, texture, and quality of fresh peaches for up to 12 months beyond their season. Can we enjoy Cherry Creek Orchard peaches all year round? Yes we can!
- 6-8 fresh ripe peaches
- 4 cups water
- 3/4 cup lemon juice
- 1/2 cup sugar
- Canner or large stock pot with a rack
- Jar lifter
- Canning jars (quarts or pints, wide mouth) with lids and rings
- Canning funnel
- Non-metal knife for removing bubbles
- Clean washcloth for wiping jar rims
- Kitchen towel to line counter for processed jars
Use a knife to cut an X on the bottom of each peach. Ease peaches into a large pot of boiling water and heat for 60 seconds. Use a slotted spoon to transfer the peaches into a bowl of ice water for 60 seconds.
Slip the skins from the peaches and slice into eighths. To keep from darkening, place the slices in one gallon of water mixed with 3/4 cup lemon juice.
Pack peach slices into canning jars, leaving ½-inch of headspace from the top of the jar.
Boil 4 cups of water and 1/2 cup of sugar to make a very light syrup. Cover the peaches with boiling syrup, maintaining the ½ inch headspace. Use a non-metallic tool around the inside of the jars to remove air bubbles. Add more syrup if necessary to maintain the ½" headspace.
Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal. Set jar lids in place. Screw bands on finger tight.
Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. Return the water to a simmer and then set the timer.
Process pints for 20 minutes, quarts for 25 minutes.
Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
Remove rings and wash the outsides of jars. Store in a cool, dry place.
Recipe adapted from Attainable Sustainable.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.