Canned Peaches

Peaches can be peeled and held in cold water with a squeeze of lemon juice for up to 2 hours before canning to prevent oxidation. Do not sugar the fruit until ready to begin the canning process, as the osmotic effect will begin immediately and timing is crucial.

If following modern water bath canning methods (recommended), properly sealed jars can be stored in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 1 week. Note: The historical open-kettle method described has a higher failure rate; inspect jars carefully for seal integrity and signs of spoilage before consuming.