Preserving apples, pears, peaches and other food at home can make your produce last longer, and stretch your food budget further, but it’s important that you find a safe recipe or you might make yourself sick.
This research-tested canning recipe from the Michigan State University Extension Center is a simple one to start with.
Tools
- A plastic bubble freer/ wand to remove air bubbles from jars before processing
- A rack for the bottom of the pot for jars to sit on
- Jars with two-piece lids
- A wide-mouth funnel
- A jar lifter
Ingredients
- 3 cups frozen peaches, thawed and crushed (about 30 ounces)
- 1 tablespoon lemon juice 2 1⁄2 tablespoons
- powdered pectin 3 cups sugar
Directions
- Sterilize canning jars.
- Drain peaches, reserving juice.
- Crush peaches and combine with reserved juice.
- Place 3 cups of mixture into a saucepot. Stir in lemon juice.
- Stir contents of pectin package and measure 2 1⁄2 tablespoons of the pectin
- Measure sugar and set aside.
- Stir powdered pectin into the prepared peaches.
- Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam.
- Pour hot jam into hot jars, leaving 1⁄4-inch headspace.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
This story is from the September 2022 issue of Hour Detroit magazine. Read more in our digital edition.
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