16 Steps to Canning Peaches

Step 5, Cut Peaches and Peel

Some suggest cutting the peach in half and then peeling. We like to slip skins first and then cutting in half. We prefer scraping to remove the pink or red fibers in the center of the peach. The fibers can become ugly brown color but otherwise harmless. We prefer to use freestone peaches. Cut them from end to end in crack of peach. After cutting, hold peach with both hands and twist in opposite directions. We keep a bowl handy to put pieces that will be used for jam or nectar. If you work alone put halves in a water solution of 1 gallon of water with 2 tablespoons of salt and vinegar. Bernice and I work together and as she cuts each half it goes into the jar. When filled I put the syrup in immediately to stop discoloring.