Name: Peaches in Syrup
Total time: 1 d 1 h 15 min
Ingredients: 6 cups water; 4 cups sugar; 6 pounds ripe but firm yellow peaches , peeled, pitted, and quartered

Why This Recipe Works

Quartered pieces were equally easy to work with and held their shape and integrity even after processing. Plus, quarters allowed for more fruit to fit into each jar, without crushing the flesh. For the syrup, some recipes call for adding honey or aromatic herbs such as bay leaves; we found the additional flavors distracted from the pristine peachy essence we were hoping to preserve. A syrup of 40 percent sugar and 60 percent water gave us just the right amount of sweetness to balance the natural acidity of the peaches, without becoming thick or cloying.

Before You Begin

Do not use white peaches here; they are not acidic enough for safe canning using this recipe. This fruit must be processed for long-term storage; if not processed, the peaches will have a very crunchy texture.

Instructions

Set canning rack in large pot, place four 1-quart jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Bring water and sugar to boil in Dutch oven over high heat, stirring to dissolve sugar. Stir in peaches, return to brief boil, then remove pot from heat.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.

Using funnel and slotted spoon, gently pack hot peaches into hot jars. Ladle syrup over peaches to cover, leaving 1 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on peaches to remove air bubbles, and add extra juice as needed.

For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 25 minutes for up to 1,000 feet, 30 minutes for 1,001 to 3,000 feet, 35 minutes for 3,001 to 6,000 feet, or 40 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.)