Canning Peaches | How to Can Peaches
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr
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Servings
9 pints
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Calories
297 kcal
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Course
Dessert, Condiments, Snacks
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Cuisine
American
Canning Peaches | How to Can Peaches
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Canning peaches produces the most tasty peaches you may ever taste. It’s the perfect way to preserve this jewel of the summer to enjoy all year long.
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Ingredients
- 11 pounds peaches
- 6½ cups water
- ¾ cup sugar For very light syrup. See notes for other syrups
- lemon juice or ascorbic acid to deter browning
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Instructions
- Prepare water bath canning pot. Fill it wit enough water two cover the jars with one inch of water. Note. Jars will take less water to cover them when they are full. When water begins to boil, lower heat to a simmer.
- Wash, clean and heat jars and lids.
- Start a large pot of water boiling to blanch peaches in.
- Set up an ice water bath. Add ice and water to a large bowl, set aside
- Cut a slit in the blossom end of each peach (the side opposite the stem)
- Drop peaches into boiling water for 30 to 60 seconds to loosen skins. Remove with a slotted spoon to the ice bath.
- Set up another bowl with water and lemon juice (1 tablespoon per cup of water) or ascorbic acid solution. See manufacturer's instructions for the ascorbic acid.
- Once peaches are cool enough to handle. slip off skins.
- Cut them in half and remove the pit. Either place them in the acidifier halved or slice them if you prefer and add the slices to the acidified water.
- Prepare your syrup in the pot you used to blanch the peaches. Add peaches to syrup in batches and bring the syrup to a boil.
- Add peaches to jars. Load halves with the cut side down. Or load slices in jars with a slotted spoon.
- Ladle hot syrup over peaches.
- Remove air bubbles with a bubble removing tool or a plastic or wooden chopstick.
- Wipe the rims of jars clean with a damp paper towel.
- Center lids on jars. Screw on bands fingertip tight.
- Load jars into your canning pot with your jar lifter.
- Apply lid on pot. Bring the water back to a boil. Start timer. Process pint jars 20 minutes. Adjust for altitude. See recipe notes below.
- Remove canning pot from the heat and remove lid. Allow jars to rest in the hot water for 5 to 10 minutes before removing them to a kitchen towel on your counter.
Equipments used:
Notes
- We use very light syrup when canning peaches.
- See article for important tips, tricks and troubleshooting.
- Types of syrup
- Adjustment for altitude
- Water bath Canning Pot - Hot pack
- Pints
- 0-1000 feet above sea level 20 minutes
- 1000-3000 feet above sea level 25 minutes
- 3001-6000 feet above sea level 30 minutes
- above 6000 feet 35 minutes
- Quarts
- 0-1000 feet above sea level 25 minutes
- 1000-3000 feet above sea level 30 minutes
- 3001-6000 feet above sea level 35 minutes
- above 6000 feet 40 minutes
- Raw Pack
- Pints
- 0-1000 feet above sea level 25 minutes
- 1000-3000 feet above sea level 30 minutes
- 3001-6000 feet above sea level 35 minutes
- above 6000 feet 40 minutes
- Quarts
- 0-1000 feet above sea level 30 minutes
- 1000-3000 feet above sea level 35 minutes
- 3001-6000 feet above sea level 40 minutes
- above 6000 feet 45 minutes
- Pressure Canner
- Dial Gauge canner - Hot Pack or Raw Pack
- Pints or Quarts - 10 minutes
- 0-2000 feet above sea level 6 PSI (pounds per square inch)
- 2000-4000 feet above sea level 7 PSI
- 4001-6000 feet above sea level 8 PSI
- above 6000 feet 9 PSI
- Weighted Gauge Canner -
- Pints and Quarts 10 minutes
- 0-1000 feet above sea level 5 PSI
- above 1000 feet 10 PSI
- very light syrup – 6½ cups water to ¾ cup sugar
- light syrup – 5¾ cups water to 1½ cups sugar
- medium syrup – 5¼ cups water to 2¼ cups sugar
- heavy syrup – 5 cups water to 3¼ cups sugar
- honey syrup – 1 cup honey to 4 cups water or juice
- juice – you can use apple or white grape juice instead of water to make syrup.
Nutrition Information
Show Details
Serving
1pint
Calories
297kcal
(15%)
Carbohydrates
73g
(24%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.4g
Sodium
81mg
(3%)
Potassium
677mg
(19%)
Fiber
8g
(32%)
Sugar
63g
(126%)
Vitamin A
1807IU
(36%)
Vitamin C
23mg
(26%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9pints
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1pint | |
| Calories | 297kcal | 15% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 81mg | 3% |
| Potassium | 677mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 63g | 126% |
| Vitamin A | 1807IU | 36% |
| Vitamin C | 23mg | 26% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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