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Preserved Peaches (Overflow method)

Every summer I bottle a few jars of our wildling peaches. They are like a small version of the golden queen with a flavourful and firm deep orange flesh and what’s great is these self-planted trees are super resistant to powdery mildew, curly leaf and other fungal diseases. For years I’ve been chucking the stones of peaches beside our drive and I’m always delighted to see newbies appearing out of the overgrown grass and weeds. However this year I splashed out and bought a large box of peaches going cheap so I’ll be putting down more than usual.

I follow the water-bath method when preserving peaches, pears and apples.

First gather your jars and lids and make sure they are all clean. Most canners use proper agee type preserving jars with seals and screw lids (not cheap these days). If you have a big whānau to feed the one litre jars would be the way to go.

I’ll be using these pre-loved 525gm jars that have a pop up lid. I always preserve my peaches in these jars my sister saves for me. I’ve got a good quantity of them now and they hold the perfect amount of peaches for me and I love with their shape they take up less horizontal shelf space.

Here are my calculations for the syrup to fruit ratio.

6kgs peaches, 10 cups water, 3 cups sugar.

To make the syrup add water and sugar in a large pan and bring to boil.

Meanwhile peel and slice the peaches.

They will go a little brown but will refresh once they are in the syrup.

Add the peaches to the boiling syrup and let boil/simmer for 3 to 5 minutes.

Place your clean jars and lids into the sink filled with hot water.

Set up your station beside the stovetop. Use a warmed fry pan.  Do this by filling with hot water. This stops the jars from cracking when you fill the jar with very hot peaches and syrup. Before you do your first jar empty the frypan.

Keeping your peaches and syrup at a slow simmer, remove one of the jars from the hot water and thoroughly dry the inside with a clean tea towel. Place it in the frypan and fill with peaches and top to just before overflowing with the syrup. Make sure there are no pieces of fruit sitting on the the rim of the jar as this will prevent the lid from sealing properly.

When you carefully place and turn the dried lid onto the jar the excess will overflow and help to create an airtight seal. If the pre-loved jars have sealed properly you will hear the lid pop after 5 or 10 minutes and will now be concave.

If any seals or lids don’t go concave then store in the fridge and use within a few weeks or have another go at sealing them (what I do) Just tip into a pot reheat etc etc using a new lid or making extra careful there is no fruit debris on the rim of the jar. Next day wipe down your filled jars well with hot soapy water and store in your pantry. If using agee type jars remove the screw bands before washing and storing. Enjoy!




1 thought on “Preserved Peaches (Overflow method)

  1. Very helpful, thanks. As I had believed that overflow method only worked on Agee jars, and I see that you have used both 👍🏻

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