Pioneer Bottled Peaches
Fresh peaches preserved in a light sugar syrup and sealed in glass jars for winter eating. Home canning of orchard fruit remains a common practice in Utah households.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Canning jars
- •Water bath canner
- •Jar lifter
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 23
- protein
- 1
- calories
- 90
Instructions
- 1
Wash and sterilize your canning jars and lids thoroughly.
- 2
Bring the water and sugar to a boil to make syrup. Turn down the burner to a gentle simmer.
- 3
Dip peaches briefly into boiling water and plunge into ice water to peel. Cut in half and remove the pits.
- 4
Toss the peach halves with lemon juice so they do not turn brown.
- 5
Pack peach halves cut-side down into hot jars. Leave 1/2 inch of empty space at the top.
- 6
Ladle hot syrup over the peaches, keeping 1/2 inch of space at top. Gently press out any air bubbles.
- 7
Wipe jar rims clean and put on lids and rings. Boil jars completely covered in water for 25 minutes.
- 8
Take out the jars. Let them cool completely without touching them for 24 hours before checking the seals.
Chef's tips
Pick ripe freestone peaches so the pits pop out easily and the fruit stays firm.
Storage
Store sealed jars in a cool, dark pantry up to 1 year; refrigerate after opening.
Reheating
Not applicable; typically served chilled or at room temperature.
Common mistakes to avoid
- •Boiling jars for less than the full time, which can cause food to spoil
- •Cramming the peaches too tightly so the syrup cannot flow around them
Serving suggestions
Cooked Pioneer Bottled Peaches?
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