Here’s a classic canning recipe for Georgia peaches using the water bath method. This is ideal for preserving the fresh flavor of ripe peaches and can be used for clingstone or freestone varieties.
Classic Canned Georgia Peaches in Light Syrup
Ingredients (for about 6–7 pint jars):
10–12 lbs fresh Georgia peaches (ripe but firm)
8 cups water
2 cups sugar (for light syrup; adjust for medium/heavy if preferred)
1/4 cup lemon juice (bottled preferred for consistency)
Optional: Whole cloves, cinnamon sticks, or vanilla bean
Equipment Needed:
Large stockpot or water bath canner
Pint or quart glass canning jars
New lids and screw bands
Jar lifter and funnel
Large bowls, ladle, slotted spoon
Ice for blanching
Instructions:
1. Prepare the Jars & Equipment
Wash jars, lids, and bands in hot soapy water.
Sterilize jars by boiling for 10 minutes or keeping them hot in a 200°F oven.
Fill water bath canner and start heating the water.
2. Make the Syrup
In a large saucepan, bring 8 cups water and 2 cups sugar to a boil.
Stir until sugar dissolves completely.
Keep syrup hot but not boiling.
3. Peel and Cut the Peaches
Bring a separate pot of water to a boil. Score an “X” on the bottom of each peach.
Blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath.
Peel skin off easily. Cut peaches in halves or slices, removing pits.
Place slices in a bowl of water with a little lemon juice (to prevent browning).
4. Pack the Jars
Add 1 tablespoon lemon juice per pint jar (or 2 tbsp per quart).
Pack peaches snugly into hot jars, cut-side down.
Pour hot syrup over peaches, leaving ½ inch headspace.
Remove air bubbles, wipe rims clean, and apply lids and screw bands finger-tight.
5. Process in Water Bath
Place jars in boiling water bath canner, making sure jars are covered by at least 1–2 inches of water.
Process:
20 minutes for pints
25 minutes for quarts
(Adjust for altitude if needed)
6. Cool & Store
Remove jars and let cool 12–24 hours.
Check seals (lids should not flex).
Store in a cool, dark place for up to 1 year.
