How To Can Peaches with Denali Canning

Directions

1. Wash your peaches thoroughly under running water by gently rubbing to remove any peach fuzz and dirt.
   
2. Cut the peach by following the seam of the peach and slicing it in half. Grab both sides, gently twist, and pull apart the peach. Remove the seeds by putting a knife under the pit and pulling it off. Finally peel the peach and cut them again to your desired size. (You can also blanch your peaches to make it easier to peel, but if you have nice, ripe peaches generally there is no need to blanch them first.)
   
3. Fill your clean, sterile jars with your sliced peaches. While adding the sliced peaches, carefully shake the jar to settle the contents and make the most room for filling up the jar. Add more peaches as needed and fill them to the neck of the jar.
4. Now you want to fill your jars up with simple syrup. For a light syrup mix in 2 cups of sugar with 6 cups of hot water. Mix until the sugar dissolves then pour it in the jar. I prefer a medium syrup with a 2:1 ratio. So for every 2 cups of hot water I mix in 1 cup of sugar. Fill jars leaving ½ inch of headspace. Wipe the rims clean and add your Denali lids and rings.
   
5. Get your water bath ready and process the jars for 25 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lids seal is formed. Test the seal and store away till you're ready to eat them!