Natural Peach Juice Recipe

Ingredients:

• 4 lbs (1.8 kg) ripe peaches (about 8-10 medium peaches)
• 4 cups water
• Sugar (optional, to taste)
• 2 tbsp lemon juice (optional, for added acidity and flavor)

Equipment:

• Large pot
• Blender or food processor
• Fine mesh strainer or cheesecloth
• Canning jars with lids and bands
• Canning pot or large stockpot
• Jar lifter or tongs
• Funnel

Instructions:

1. Prepare the Peaches:
   • Wash the peaches thoroughly. To easily remove the skins, blanch them by placing them in boiling water for 30-60 seconds, then transferring them to an ice water bath. The skins should slip off easily.
   • Pit the peaches and cut them into small pieces.
2. Make the Juice:
   • In a large pot, combine the peach pieces with the water. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the peaches are soft.
   • Use a blender or food processor to puree the mixture until smooth. If you prefer a smoother juice, strain the puree through a fine mesh strainer or cheesecloth to remove any pulp.
3. Sweeten (Optional):
   • Taste the juice. If you like, add sugar to taste. Stir well until the sugar dissolves. Adding a bit of lemon juice can also enhance the flavor and help preserve the juice.
4. Sterilize the Jars:
   • Sterilize your canning jars by boiling them in water for 10 minutes. Keep the jars hot until you’re ready to fill them. Also, sterilize the lids and bands according to the manufacturer’s instructions.
5. Fill the Jars:
   • Using a funnel, carefully pour the hot peach juice into the sterilized jars, leaving about 1/4 inch (6 mm) of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
   • Place the lids on the jars and screw the bands on until they are fingertip-tight.
6. Process the Jars:
   • Place the filled jars into a canning pot or a large stockpot with a rack at the bottom. The jars should be covered by at least 1 inch (2.5 cm) of water.
   • Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary; add 1 minute for every 1,000 feet above sea level).
   • After processing, carefully remove the jars using a jar lifter or tongs and let them cool on a towel or rack. You should hear a “ping” sound as the jars seal. Check that the lids are sealed by pressing down in the center of the lid; it should not flex.
7. Storage:
   • Once the jars are completely cool, label them with the date and store them in a cool, dark place. The juice can be stored for up to 24 months. Once opened, refrigerate and consume within a week.

Note: Ensure proper canning practices are followed to avoid contamination and spoilage. Always check the jars for proper seals before storing them long-term. If a jar’s seal is broken or the juice looks cloudy, do not consume it.