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Canning Peaches
This in-depth guide to canning peaches gives you everything you need to know to have delicious peaches on hand year-round! It is easier than you would think and yields the sweetest, most delicious results each time.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 cans of peaches
Calories: 479 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 15 pounds peaches
- 10 cups water
- 4 cups sugar*
Instructions
- Wash and sanitize jars and lids. Keep jars warm in the oven set to 170F, set the lids aside in a clean bowl.
- Bring water to a boil in a large canning pot (enough to cover the jars by 1 inch) as well as a second pot for blanching peaches. Prepare a large bowl with cold water and ice for the ice bath.
- Slice peaches in half and remove the pit. Add peach halves to the second pot of boiling water to blanch. Boil for 2-3 minutes if your peaches are ripe, boil for 4-5 minutes if the peaches are still quite firm. Transfer peaches directly into the ice bath and allow them to chill for 2-3 minutes.
- Peel the skins off the peaches. If they do not come off easily you may have to use a paring knife to finish peeling them. The softer your peaches are, the more easily the peel will come off.
- Prepare your syrup by adding the water and sugar to a sauce pan and bringing to a light simmer and the sugar is completely dissolved. Keep the syrup hot while you finish preparing all the peaches.
- Once the peaches are all ready to be jarred, remove warm jars from the oven using the jar tongs or a kitchen towel. Use a fork to place the peach halves in the jars flat side down. Fill the jars just under the bottom of the neck. It's better to undersell than to overfill.
- Using a wide-mouthed canning funnel, ladle the hot syrup into each jar leaving 1/2 inch of headspace in the jar. Wipe the rims of the jars clean with a clean towel and use the magnetic lid lifter to place the lid on top of the jar. Tighten the ring to fingertip tight.
- Use the jar tongs to transfer the jars into the pot of boiling water. Once all the jars are in the water replace the lid and bring back to a rolling boil. Once the water is boiling again set the timer for 30 minutes.
- After 30 minutes is up, remove the pot from the heat and let it sit for 5 minutes. Remove the jars from the pot and set on a clean towel. You should hear the lids seal after a few minutes. Let the jars rest undisturbed for at least 12 hours before checking that they all sealed completely. Tighten the rings around the jars and store in a cool, dark place for up to 12 months.
Cup of Yum
Nutrition Information
Calories
479kcal
(24%)
Carbohydrates
121g
(40%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
11mg
(0%)
Potassium
1079mg
(31%)
Fiber
9g
(36%)
Sugar
114g
(228%)
Vitamin A
1848IU
(37%)
Vitamin C
37mg
(41%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cans of peaches
Amount Per Serving
Calories 479
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 121g | 40% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 1079mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 114g | 228% |
| Vitamin A | 1848IU | 37% |
| Vitamin C | 37mg | 41% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.