canning peaches

A step by step tutorial for Canning Peaches with a water bath canner.  All you need is ripe peaches, jars, sugar, and water!

How to Can Peaches

lbs peaches

Water bath canner

sugar

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&#39;&#39; 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&#39;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&#39;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.

Canning peaches at home preserves the taste, texture, and quality of fresh peaches. This recipe makes approximately 6 quarts of peaches. Depending on the size of peaches, or if they are halved or sliced, it is possible to get 7 quarts - see notes. A serving is calculated here as 1/2 cup of canned peaches.

Canning Peaches at Home

peaches (large)

lemon juice

water

Fruit-Fresh

Sterilize canning jars by running them through a cycle in the dishwasher.

Place the canning lids in a pan of warm water and simmer until ready to use.

Fill a large pot with hot water and bring it to a boil on the stove.

Fill the sink with cold water.

In another large pot, combine the 12 cups of water and 6 cups of sugar. Stir to dissolve the sugar and bring to a boil. Remove from heat. Add 1/4 cup Fruit-Fresh and set aside for later.

Prepare for Canning

Carefully place several peaches in the large pot of boiling water. All peaches should be totally covered by water.

Set a timer for one minute. Remove the peaches from the boiling water and place them in the sink filled with cold water.

Repeat this process until all the peaches are in the cold water.

Add 1 quart of cold water and 1/2 cup of lemon juice to a large bowl.

At this point, peeling the peaches should be easy. The peach skins should slide off without even using a knife. If the a peach is less ripe, it may require a little peeling.

Cut the peaches in half or slice them and remove the pits. Place the halved or sliced peaches in the large bowl filled with water and lemon juice. Stir the peaches into the water and lemon juice as you slice them to avoid discoloration.

Prepare the Peaches

Place the sterilized jars right side up on a large cookie sheet. This helps keep spills to a minimum.

Add 1 tablespoon of lemon juice to each jar.

Pour 1 cup of the light syrup into each jar.

Fill each jar with the halved or sliced peaches. Leave 1/2 inch at the top of each jar.

Add more syrup to fill the empty spaces between the peaches and to cover the fruit. There should still be 1/2 inch unfilled space at the top of each jar. You will likely have some light syrup left over after filling the jars.

It&#x27;s important to get all of the trapped air bubbles out of the jar before sealing. Slide a clean knife down the inside of the jar in four or five places to release the bubbles.

Clean any syrup from the jar rim before placing the heated lids on the jars.

Use a magnetic lid wand or fork to carefully remove a canning lid from the simmering water on the stove. Do not dry it or touch the lid with your bare hands. It will be hot and you don&#x27;t want to contaminate it. Place it directly on the top of the jar as pictured.

Tighten the screw rings firmly on each jar.

Canning the Peaches

Fill a water bath canner 1/2 full with warm water.

Place the jars on the wire rack and lower the jars into the canner.

Add more water to cover the jars with 1 inch of water above the jars.

Cover with a lid, and watch for it to boil.

Once it reaches the boiling point, set a timer for 25 minutes for elevations of 0-1,000 feet (Check exact processing times for your elevation HERE)

Reduce the heat to the point where the water is still boiling, but not at a raging boil that makes a sauna in your kitchen and a mess on the stove.

When the time is up, remove the jars from the boiling water and let them cool on a counter in a non-drafty area.

Once jars have cooled, make sure they have sealed properly and store them in a cool, dark place.

Processing the Peaches

https://content.jwplatform.com/videos/CLmFLmou.mp4

Everything you need to know about canning peaches. A great beginners guide with easy tips, tricks, and recipes!

Learn how to can your own peaches at home!

Canning Peaches Recipe

peaches

simple syrup recipe

Start by making a simple syrup. I use 14 cups of water to 2 1/2 cup of sugar. I use raw sugar instead of processed sugar. The color is a little different, but the taste is not affected. Keep this syrup on low on the stove so it stays warm.

This post is older and I now only can with honey or juice. For peaches, I do half white grape juice and half water to make a "syrup". Apple juice has a little too much added flavor. White grape juice seems to work just right. You still need to heat it before adding it to the jars.

If you have any leftover syrup, you can put it in the fridge and use it for another batch.

Clean and wash up your peaches.

Place the peaches in hot water (I run a half-filled stockpot on medium heat while canning.) Leave them in the hot water for several minutes.

After you remove the peaches from the hot water with a slotted spoon, dip them into ice-cold water in a large pot or a clean sink. Leave them in the cold water for several minutes before you start peeling.

If you've kept them in the hot water and cold water long enough, the skins should peel off easily.

Slice the peeled peaches. Canning books will recommend cutting them in half or quarters to can but I cut mine into pieces because that's how we eat them later.

Add the hot fruit to clean jars. (I like to run my jars through the dishwasher first since we store them outside.) Pack peaches in the jars as tightly as you can without squishing the peaches. I use a raw pack in my jars; otherwise the peaches get too mushy.

Add in the simple syrup to fill up the jars, leaving 1/2 inch of headspace. Remove any air bubbles and add more liquid if needed. Clean off the tops of the jars, removing any syrup before you add the lids and rims. Make sure the rims are screwed on fingertip tight.

Process the jars in a hot water bath canner with boiling water for 25 minutes. Adjust for high altitude. After the time is up, remove the canner lid, leave the jars for 5 minutes, and then remove them to dry.

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Canning Peaches at Home

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Top 3 canning peaches recipes from across the web

The most viewed canning peaches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Can Peaches

Canning Peaches at Home

Canning Peaches Recipe

The most viewed canning peaches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine