Raw Pack Peaches in Light Syrup
Capture the sunshine of summer with this timeless recipe for Raw Pack Peaches in Light Syrup, a must-try for preserving the vibrant flavor of fresh, juicy peaches all year long. This classic canning method combines tree-ripened peaches with a lightly sweetened syrup made from just sugar, water, and a touch of lemon to enhance their natural sweetness while preventing browning. The simplicity of the raw pack technique ensures the peaches retain their firm texture and bright flavor, making them perfect for desserts, breakfast toppings, or simply as a refreshing snack. With straightforward steps and basic canning equipment, this recipe is accessible even for beginners. Create your own pantry staple and make summer last in every savory spoonful!
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Recipe Information
Ingredients
- 10 pounds Fresh peaches
- 2 cups Granulated sugar
- 8 cups Water
- 1 tablespoon Lemon juice
Instructions
Prepare your canning supplies by sterilizing six pint-sized jars, lids, and bands. Keep everything warm until ready to use.
In a large pot, bring water to a boil. Cut an 'X' on the bottom of each peach. Blanch the peaches for 1-2 minutes, then plunge them into ice water to loosen the skins.
Peel the peaches, remove the pits, and slice them into quarters or eighths, depending on your preference.
To prevent browning, mix 1 tablespoon of lemon juice with a large bowl of cold water and place the peach slices in the lemon water while you prepare the syrup.
In a separate pot, prepare light syrup by combining 2 cups of granulated sugar with 8 cups of water. Heat over medium heat, stirring until the sugar is fully dissolved.
Pack the prepared peach slices tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Pour the hot syrup over the peaches in the jars, making sure to cover the peaches completely while still maintaining the 1/2 inch of headspace.
Remove any air bubbles by running a sterilized knife or skewer along the sides of the jars. Adjust the syrup level as needed to maintain proper headspace.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on top, then secure the bands until fingertip-tight.
Process the jars in a boiling water bath canner for 20 minutes (adjust processing time if at high altitude).
Carefully remove the jars from the water bath and let them cool undisturbed for 12-24 hours. Check that the lids have sealed by pressing the center. If the lids do not pop back, the jars are sealed.
Label the jars with the date and store them in a cool, dark place. Properly canned peaches can be enjoyed for up to one year.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 854.6 g | 311% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 781.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 8634 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
