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 first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic 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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