- 1). Scrub the peaches under cool, running water with a vegetable scrub brush. This removes the fuzz and any foreign materials.
- 2). Stuff two dwarf peaches in each of the canning jars. Dwarf peaches can be canned whole. Fill each jar with 1/2 cup sugar and 6 oz. of purified water or store-bought peach juice.
- 3). Fill the stockpot with water and bring to a rolling boil. Secure the lids on the filled canning jars and sit each one into the boiling water. Allow the water to boil for approximately 20 minutes. During this time the air is forced out of the jars and the lids will seal. This is what is referred to as a hot-water bath. The peaches also cook slightly during this process.
- 4). Turn off the stove and remove each canning jar from the pot with the canning tongs. Sit them out on the counter. Let them cool to room temperature before storing.
SHARE
