How to Can Peaches
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How to Can Peaches
Description
How to Can Peaches explains preserving ripe freestone peaches using a water bath canner. The peaches are peeled via a searing method that loosens skins for easy removal, then sliced and packed into sterilized jars. A light simple syrup made from granulated sugar and hot water is poured over the fruit to add sweetness and maintain texture. The filled jars are then processed in a boiling water bath to seal and preserve the peaches safely for months.
The recipe details sterilizing jars, preparing the water bath canner, and handling the peaches carefully to maintain quality. The blanching method for peeling ensures the flesh is not damaged and keeps the slices intact. The syrup’s sugar content can be adjusted or substituted with honey or juice following provided ratios.
Once canned, the peaches can be stored for extended periods at room temperature. Variations include using a hot pack method by simmering peaches in syrup before packing or adding flavors like cinnamon sticks or vanilla beans to the syrup. The notes provide guidance for high altitude adjustments to processing times and alternatives such as freezing peeled peaches when canning equipment is unavailable.
Ingredients
- 17 lbs peach preferably freestone (don't use white peaches!, fresh and ripe
- 7 quart jar sterilized, with rings and new lids
- water bath canner
- granulated sugar
- jar grabber to lift the hot jars
- Tongs to lift the hot jars
Instructions
- Sterilize Jars: Make sure the jars and rings are clean and sterile (I sterilize them in the dishwasher an hour before starting). Make sure you have new, un-used lids, for a proper seal.
- Fill water bath canner: add enough water to cover the jars by 1-2 inches once they are immersed in the water. Place on the stove and bring the water to a boil, then reduce to a simmer.
- Peel Peaches: Fill a separate large pot of water and bring to a high simmer. Add the peaches to the hot water (in batches, if needed), for about 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily. Remove the pit, and cut them into large slices.
- Fill jars with peaches as you slice them. You can fill them pretty full, and gently tap the bottle on the counter top to help them settle inside.
- Add Simple Syrup: For light syrup, mix 2 cups of sugar with 6 cups of very hot water. (See syrup chart in the post, for variations). Stir well to dissolve the sugar. Pour some of the simple syrup into each jar, leaving 1/2'' headspace at the top. Gently tap the jars to release any air bubbles.
- Wipe the sides and rims of the jars with a clean rag. Place a clean lid securely on top of each of the jars. Secure with the rings.
- Process in Waterbath: Use jar lifters or tongs to gently place the jars in your hot water bath (or use the rack to lower them down, if it comes with one). Add more water to the canner, if needed, to cover the tops of the jars. Cover with the lid and bring water back to a boil. Once boiling, process the jars for 25 minutes.
- Remove and Rest: Place a large towel or dishrag on your countertop. After the 25 minutes is up, turn the burner off (if you have an electric flat top stove, gently move the pot off the burner) remove the lid and allow the jars to rest in the pot for 5 minutes. Then use tongs or jar lifters to move the jars onto the towel to rest.
- Check Seals: After a few hours you can check the seals to make sure they all sealed properly before you store them. When you press on the center of the lid it should be sealed down. If you hear or feel it pop back at all, then it didn't seal properly. Also make sure there is still liquid covering the peaches and that the peaches look like a nice bright color. If they didn't seal properly you can refrigerate them and enjoy within a few days, or reprocess in the water bath.
- Store: Allow the jars to cool completely before storing them in a cool, dry place for 12-18 months (at best quality--they are often safe eating even longer after that).
- If your peaches start to develop a foul odor, become discolored, or if you see signs of mold, these are signs of spoilage and you should discard them.
Notes
- Process jars for 30 minutes at altitudes between 3,000–6,000 feet; increase to 35 minutes above 6,000 feet.
- For the hot pack method, simmer peaches in hot syrup before filling jars and follow adjusted processing times.
- If you lack a water bath canner, a large stock pot can be used as an alternative for water bath canning.
- Peaches can also be frozen peeled and sliced in airtight containers for use within 5–6 months.
- Add a cinnamon stick or a vanilla bean pod to the syrup for additional flavoring before canning.
- When substituting sugar in the syrup with honey or juice, refer to the recommended ratios to maintain proper preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7quarts
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 105g | 35% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Potassium | 2093mg | 45% |
| Fiber | 17g | 68% |
| Sugar | 92g | 184% |
| Vitamin A | 3591IU | 72% |
| Vitamin C | 73mg | 81% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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