When canning peaches you put 1 1/2 cups of sugar for 5 3/4 cups of water for a 9 pint canner load and for a 7 quart canner load you use 2 /14 cups of sugar for 9 cups of water.
The heavy syrup in canned peaches is a mixture of corn syrup, water and sugar.
To store peaches long term you should can them using either the hot pack canning method or cold pack canning method which preserves the peaches so that they can be stored long term without spoiling.
The easiest way to preserve peaches is to slice them up and cold pack them or cold can them in syrup.
To cold pack your peaches for canning add 1 teaspoon of lemon juice to the bottom of each quart canning jar.
Then pack the peaches in the jars as close as possible together but without mashing them.
Next add enough syrup so that the syrup fills the canning jar with 1/4 inch of headspace at the top of the jar.
The hot pack method for canning peaches is a process of placing the jars of peaches in a boiling water bath for 25 minutes.
When adding lemon juice to water for peaches you add 1/4 cup of lemon juice per every 1 quart of water.
You don't have to add sugar when canning peaches although without enough sugar the canned peaches will discolor and the flavor will deteriorate.
You do need to add some lemon juice when canning peaches as the lemon juice helps prevent browning of the peaches.
The lemon juice also helps keep the peaches nice and acidic which also prevents bacteria growth.
You can leave the skin on peaches when canning although most prefer to remove the skin from the peaches.
Either way with the skin on or skin off they are okay to can with.
When canning peaches you place 3 to 5 peaches per jar for canning.
You should also use fresh, ripe peaches which are free from bruises or blemishes but if there is a small bruise or blemish on the peach you can slice it off.
The syrup that is best for canned peaches is light syrup which adds just a hint of sweetness to the peaches.
Peaches float after canning because air becomes trapped in the cells of the peach.
To stop your peaches from floating after canning.
Pack the peaches solidly into the jar as close as possible without crushing them.
Use light to medium syrup instead of heavy syrup.
heat the peaches before packing.
Use firm, ripe peaches when canning.
Canned peaches can become mushy when they are canned before they are too ripe.
In order to get firm peaches you want to can them before they become too ripe so they hold up better to the heat and don't become mushy.
When peaches are too ripe the peaches will be too soft to take the heat and turn into mushy peaches.
Peaches are good for you as they contain vitamins K and vitamins C as well as vitamin E which boosts your immune system and helps keep your skin and eyes healthy as well.
Peaches also contain zinc which is also good to help keep your blood clotting and your thyroid working and helps improve your vision as well.
Peaches do lower blood pressure as they contain potassium, vitamin C and magnesium.
Peaches not only lower your blood pressure but they also regulate your blood pressure because of their high fiber content and low sodium levels which also lead to lower blood pressure.
Foods that help to lower blood pressure are sweet potatoes, leafy greens, cabbage, collard greens, spinach, kale can help to lower blood pressure.
Drinks you should avoid with high blood pressure are sodas, energy drinks, caffeine rich drinks, tea and coffee which can increase your blood pressure.
Drinks you can drink with high blood pressure are grapefruit juice, Pomegranate Juice, Hibiscus Tea, Beet Juice, Tomato Juice and Skim Milk.