Organic Emily

Fresh Canned Peaches

Fresh Canned PeachesI love this time of year when the fruit is on in abundance.  Peaches are one of my favorites!  This recipe is simple and a healthier version of the stuff processed in syrup.  I usually buy 2 large boxes form the farmer’s market to make 20 quarts plus some for making fruit leather or jam.


Fresh Peaches

1 tablespoon organic sugar per quart

1 teaspoon citric acid per quart

Boiling hot water

Blanch the peaches for 30 seconds.  Remove the skin and pit and cut into slices.  Place peaches in jar filling to rim.  Add the sugar and citric acid.  Pour boiling hot water into the jar until there is a 3/4 inch space to the top.  Clean the edges and put on lids and rings.  Process for 25 minutes.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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