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Bottled Peaches-Sweeter With Sugar

Bottled Peaches

Fresh bottled peaches are so much better than canned. This is a simple recipe to water bath fresh peaches.

Course Breakfast, Canning, Dessert
Cuisine American
Keyword Bottled Fruit, Canned Peaches, Preserving Peaches, Water Bath Canning
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 quarts
Author Sweeter With Sugar

Ingredients

  • 56-64 medium to large peaches peeled, pit removed and cut in half
  • 12 cups water
  • 6 cups sugar
  • 8 quart canning bottles plus lids and rings
  • deep stock pot-deep enough to cover quart bottles with water (pot needs a lid)
  • canning tongs to remove hot bottles
  • canning rack to hold bottles in the bottom of the deep pan
  • I use bath towels to protect my counter and the bottles while they rest and seal.

Instructions

  1. Boil the water and sugar to dissolve.

  2. Begin heating water in your deep stock pot. You may need to add to or remove some of the water when placing filled bottles into the pot. The bottles need to be fully under the water when water bath canning-1 inch under the water.

  3. Fill prepared peaches in the 8 quart bottles. (my stock pot holds 4 bottles so, I fill four at a time. Then, prepare the next peaches while the first boil)

  4. Fill each quart bottle with the hot sugar syrup-leaving one inch head space.

  5. Heat the sealing lids in water-boil. These need to be hot when placing on the jars.

  6. Wipe the rim of each bottle with a clean, damp cloth to remove any syrup.

  7. Place sealing lid on each bottle.

  8. Then, hand tighten the ring onto each bottle.

  9. Place the amount of bottles your pot holds in boiling water. Make sure all of the bottles are securely in the pot so they will not hit each other and the water is about one inch above the lids. Place the lid on the pan and boil for 30 minutes. If your water needs to come back to a boil, start your timer once the water is boiling. Adjust heat as needed.

  10. After the 30 minute processing time, remove the bottles from the boiling water and place on a folded towel on the kitchen counter. Make sure your counter tops can handle the heat and your counter top material will not harm the bottles. I use a thick folded towel under my jars.

  11. Top bottles with another towel and don't touch them for 24 hours (I cover the bottles with a towel to keep any draft from the bottles-like A/C). After 24 hours, check that the sealing lid centers have been pulled in-to signify the bottles have sealed. You should hear a ping or a popping noises over the next 24 hours-also signifying that the bottles have sealed.

  12. If the jars did not seal, the peaches need to be refrigerated and eaten or frozen.

  13. Since I process eight bottles, I will repeat this process for the next four bottles.

  14. Store your sealed bottles in a dark cool room for a year. They can last longer, I like to eat the peaches within a year. Enjoy!

  15. NOTE: you can buy a water bath canner with the things you need for this process.

  16. NOTE: Time for this recipe will vary.