Homemade Canned Peaches: Best Taste and Selection Guide - Essay Sample

Introduction

The process of preparing canned peaches is easily understood when done from a home set up kind of preparation, where a relatively small amount is made. Home prepared canned peaches have a dramatically better taste than peaches bought from stores. In peaches selection before preparation, one should use the best and recommended peaches that are safe for canning which must have a PH value less than 4.6 indicating a low acidity level. Examples of such peaches include mushy mangoes, strawberry free, Rochester, redskin, gold medal among others. Theoretically canned mangoes are added lemon juice to increase their acidity levels for the canning process. The ingredients required for canned peaches include approximately 3 pounds of fresh peaches which is made of about 10 to 11 peaches.

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Initially in this process, one would need to soak the peaches in boiling water for approximately one minute to soften the peaches and immerse the fruits in cold water immediately from the boiling water for peeling. The boiled water softens the skin and makes it easy for pealing. The peaches are then categorized depending on their levels of ripening either evenly or evenly if necessary. To prevent darkening, pre-canning is done after the peeling, and the peeled fruits are immersed in a solution of ascorbic acid in a container for not more than 20 minutes. The fruits are then rinsed lightly and placed into separate canning jars. The canning jars are then heated up in a large pot of boiling water fitted with a holder. Light syrup is then prepared by dissolving approximately 1 to 2 cups of sugar in water by heating and stirring the solvent. The warm light syrup made is then combined with the peaches in a separate pot and boiled for about a minute.

The sterilized canning jars are then filled carefully with the fruit and the liquid syrup that has been boiled together. A ladle is used to place the fruits in layers inside the canning jars in sliced shapes cut to size. The fruits slices are then covered by the hot syrup leaving a half inch space at the top of the jar and air bubbles removed using a non-metallic utensil to check for air pockets and letting them escape. The rims are then wiped with using a clean towel and sealed with sterilized lids. The canning jars filled with a mixture of peaches and the boiled syrup is then placed in boiling water for processing. Pints should be processed for about 20 minutes while quarts approximately 25 minutes at 0 to 1000 feet altitude. At altitudes between 1001 and 3000, pints are processed for 25 minutes while squarts are processed for about 35 minutes. For altitudes above 6000 feet, pints should be prepared for 35 minutes and squarts for 40 minutes. Peaches can also be processed in pressure canner depending on the manufacturer's direction for the pressure of the steam and time that will be required at the given altitude.

The heat can finally be turned off, and the jars left in hot water for some minutes. The jars should then be removed using a metal rack for cooling purposes at room temperatures for approximately 12 to 24 hours, after which they are ready for use. The jars should be labeled for identification purposes and stored in a cool dark place which can then be usable for the next year. Take note to refrigerate the canned peaches after opening any of the jars during use.