To raw pack peaches, you gently place fresh, prepared peach halves into sterilized jars, then cover them with a hot canning liquid while ensuring proper headspace before processing in a water bath canner. This method is ideal for those who prefer to preserve peaches with minimal pre-cooking.
What is Raw Packing?
Raw packing involves filling jars with raw (uncooked) food and then covering it with a hot liquid, such as syrup or water, before sealing and processing. For peaches, this means the fruit cooks during the canning process, helping it retain a fresh flavor and firm texture.
Essential Equipment and Ingredients
Before you begin, gather the necessary tools and ingredients:
Equipment
- Water Bath Canner: A large pot with a lid and a rack to hold jars, ensuring they are submerged in boiling water.
- Canning Jars: Pint or quart-sized glass canning jars with two-piece lids (new lids are essential for a proper seal).
- Jar Lifter: For safely placing and removing hot jars from the canner.
- Funnel: To prevent spills when pouring liquid into jars.
- Ladle: For pouring hot liquid.
- Bubble Remover/Headspace Tool: A non-metallic utensil to remove air bubbles and measure headspace.
- Clean Cloths: For wiping jar rims.
- Large Bowls: For preparing peaches and a solution to prevent browning.
- Knives and Cutting Board: For peeling, pitting, and halving peaches.
Ingredients
- Fresh Peaches: Choose ripe, firm, unblemished freestone peaches.
- Canning Liquid:
- Light Syrup: 2 cups sugar to 4 cups water.
- Medium Syrup: 3 cups sugar to 4 cups water.
- Heavy Syrup: 4 cups sugar to 4 cups water.
- Alternatively, you can use hot water or fruit juice for a lighter option.
- Ascorbic Acid or Lemon Juice (Optional but Recommended): To prevent browning of the peaches.
Step-by-Step Guide to Raw Packing Peaches
Follow these steps for successful raw packing and canning of peaches:
1. Prepare Your Peaches
- Wash Peaches: Thoroughly wash fresh peaches under cool running water.
- Peel Peaches:
- Blanching Method: Bring a large pot of water to a boil. Immerse a few peaches at a time for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily.
- Paring Knife Method: If blanching is not preferred, carefully peel the peaches with a sharp paring knife.
- Halve and Pit: Cut each peach in half and remove the pit.
- Prevent Browning: To maintain their appealing color, place the peeled and halved peaches into a solution of water mixed with ascorbic acid (vitamin C powder) or lemon juice (about 1 teaspoon ascorbic acid or 1/4 cup lemon juice per gallon of water) while you prepare the rest of the batch.
2. Sterilize Jars and Prepare Canner
- Sterilize Jars: Wash jars and screw bands in hot, soapy water. Rinse well. Sterilize jars by submerging them in boiling water for at least 10 minutes or by running them through a "sterilize" cycle in a dishwasher. Keep jars hot until ready to fill.
- Prepare Lids: Place new canning lids in a small saucepan and heat them in simmering water (do not boil) according to the manufacturer's instructions. Keep them hot.
- Fill Canner: Fill your water bath canner with water and bring it to a simmer (around 180°F / 82°C) while you pack the jars.
3. Prepare Canning Liquid
- In a large saucepan, combine your chosen canning liquid ingredients (sugar and water, or just water/juice).
- Bring the liquid to a boil, stirring occasionally, until any sugar is fully dissolved. Keep the liquid hot.
4. Pack Peaches into Jars
- Carefully remove hot, sterilized jars from the canner or dishwasher.
- Gently place the halved peaches into the sterilized jars. Arrange them cut-side down, if possible, for a neat pack.
- Do not over pack and do not push them in. Just place them in gently, allowing natural gaps.
5. Fill Jars with Hot Liquid and Remove Air Bubbles
- Using a funnel and ladle, pour the hot canning liquid over the peaches in each jar.
- Be sure to leave 1/2 inch of headroom (the space between the top of the food/liquid and the rim of the jar).
- Use a non-metallic bubble remover tool or a clean knife to gently release any trapped air bubbles by sliding it down the sides of the jar. Add more hot liquid if necessary to maintain the 1/2-inch headspace.
6. Clean Rims and Seal Jars
- Wipe the rims of the jars thoroughly with a clean, damp cloth to remove any food residue. This ensures a proper seal.
- Place a hot, treated lid centered on each jar.
- Screw on the canning bands finger-tight. Do not overtighten, as this can prevent air from escaping and compromise the seal.
7. Process in Water Bath Canner
- Using a jar lifter, carefully place the filled jars onto the rack in the simmering water bath canner. Ensure jars are not touching each other.
- Add more hot water to the canner if needed, ensuring the tops of the jars are covered by at least 1-2 inches of water.
- Bring the water to a rolling boil.
- Once boiling, start your timer. Processing times vary by altitude and jar size:
| Jar Size | Altitude 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,000 ft |
|---|---|---|---|---|
| Pints | 25 minutes | 30 minutes | 35 minutes | 40 minutes |
| Quarts | 30 minutes | 35 minutes | 40 minutes | 45 minutes |
- Keep the water boiling steadily for the entire processing time.
8. Cool and Store
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter.
- Place the hot jars upright on a wire rack or folded towel, spaced apart, in a draft-free area to cool for 12-24 hours.
- Do not retighten bands during cooling.
- Check Seals: After cooling, check seals by pressing the center of each lid. If it doesn't flex, the jar is sealed. Remove the bands and lift the jar by the lid; if it holds, it's sealed.
- Store sealed jars in a cool, dark, dry place for up to 1 year. Any unsealed jars should be refrigerated and consumed within a week.
For more detailed canning instructions and recipes, refer to reliable sources like the National Center for Home Food Preservation.
