Canning Peaches

by Merissa on August 29, 2012

in Canning and Preserving, Featured

canning-peaches



Canning Peaches

Anyone that buys produce seasonally knows that to get peaches you have about a 1 month window or less each year. We always us that time to find the best deal, stock up, and can peaches to have them fresh all winter long. Canning peaches is very similar to tomatoes when it comes to canning except peaches are canned in a simple syrup. I have heard of canning peaches in honey but the recipe below is the one that I've always used. It has the lightest amount of sugar possible and since I know I already added the sugar to the canned peaches I just add less (or none) in whatever dish I'm making with them. Check out the book Putting Food By for specific info on canning without sugars.

Please check with your local extension office for any changes on times/temps/high altitude.

canning peaches

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

canning peaches

Clean and wash up your peaches.

canning peaches

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

canning peaches

After you remove the peaches from the hot water, dip them into ice cold water. Leave them in the cold water for several minutes before you start peeling.

canning peaches

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

canning peaches

Slice the peaches.

canning peaches

And add to clean jars. (I like to run my jars through the dishwasher first since we store them outside in the garage.) Pack the jars as tightly as you can without squishing the peaches.

canning peaches

Add in the simple syrup to fill up the jars, leaving at least 1/2 inch headspace. Clean off the tops of the jars removing any water or syrup before you add the lids and rims. Make sure the rims are screwed on as tight as possible.

canning peaches

Process the jars in a hot water bath canner for 25 minutes. (Check Putting Food By for higher altitude conversions) Be careful not to disturb the jars while they are sealing after you remove them.

If you have some riper peaches you might want to consider making Peach Cantaloupe Butter or Pear Sauce!

Some other great easy canning recipes you can try are Canning ApplesauceCanning Pears, and Canning Salsa!

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Have you ever tried canning peaches?

merissabio

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{ 23 comments… read them below or add one }

1 Valerie Z August 29, 2012 at 9:51 am

I was wondering how many lbs and how many jars you used?

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2 Merissa August 29, 2012 at 1:13 pm

It takes about 2-3lbs to fill one quart jar.

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3 sarah August 29, 2012 at 6:27 pm

This is just the way we did it when i was growing up, only we used sooo much more sugar in the syrup!! I am trying to use less sugar now that we are eating healthier. Have you ever tried just adding pineapple juice to the jar of peaches? I did it one year and the family really loved it!

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4 Merissa August 29, 2012 at 6:49 pm

I’m allergic to pineapple but that sounds good! Yes, I use the lightest sugary syrup recipe possible. :)

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5 Wendy August 29, 2012 at 7:04 pm

My husband and I canned peaches yesterday. I used the ball book one of the things that I wasn’t doing that they had in the instructions is after the processing time is up you leave the jars in the hot water bath for 5 min.. This helps to eliminate the juice from frothing over. I’ve had a problem with this in the past that extra 5 min. was a huge help.

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6 Joy Slye-Nelson August 30, 2012 at 8:19 am

I canned with beet sugar. That is what they use in lieu of cane sugar in Germany. I think I will try your syrup. Thanks

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7 Alex January 21, 2013 at 8:59 am

I like the simple presentations you make with your articles, the close-up pictures, and the tips, i.e., the olive oil candle in the half pint jars, and the peach canning recipe. I’m going to try both of these! Thanks!

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8 amanda January 25, 2013 at 2:49 pm

could u use a pressure canner for this

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9 Merissa January 25, 2013 at 3:01 pm

You could but they would turn out mushy and it wouldn’t be worth the extra time. Water bath canning works just fine for peaches since they are a higher acidity level.

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10 Teresa August 13, 2013 at 10:11 am

I read that you had to start out with cold water in the water bath then wait till it boiled to start timing. Is this true or can I add jars with hot syrup to boiling water bath

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11 Merissa August 13, 2013 at 12:32 pm

Yes, as long as the jars already have warm syrup in them it’s ok to add them to an already warm bath. You just wouldn’t want to add cold jars to a warm bath so they don’t crack on you. :)

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12 Chantale September 5, 2013 at 10:24 am

The peaches are cheap this week, and there’s a special on Mason Jars!! Seems like the right time to do this…although i have diabetes and canned peaches are so sweet….Could i use an alternative??

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13 Tiffany September 7, 2013 at 4:10 pm

Do you have a recipe for canning peach pie? Is it necessary blanch before peeling?

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14 Merissa September 7, 2013 at 7:27 pm

Blanching makes it so easy to peel. I don’t have a recipe for canning peach pie filling but you might want to check out our Canning Apple Pie filling recipe. You could just add the peaches instead.

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15 carin September 13, 2013 at 6:51 pm

Hi

We have always used honey for canning our peaches and pears. Tastes much better

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16 Merissa September 13, 2013 at 7:07 pm

That’s good to know!

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17 Thresia April 21, 2014 at 7:22 pm

How do you keep the peaches from turning dark in color after they sit for several months. should they be soft or firm

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18 Merissa April 21, 2014 at 8:17 pm

I haven’t had much trouble with peaches turning colors after canned…do you put sugar in them? Canned peaches are the same texture as cooked peaches, they are soft but not mushy.

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19 Thresia April 22, 2014 at 3:58 pm

Thank you, I use a simple syrup, They seem to be darker toward the top of jar. I followed the ball book recipe

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20 Adam June 26, 2014 at 1:48 pm

Just out of curiousity, what is the shelf life when preserved this way?

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21 Merissa June 26, 2014 at 5:14 pm

There isn’t a set shelf life for home canned goods but I like to keep mine no longer than 3 years.

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22 Jennifer July 16, 2014 at 7:05 pm

How many quarts does the recipe make? I know you mentioned 2 or 3 lbs. per quart, but didn’t know the final quart count. Thanks!

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23 Merissa July 16, 2014 at 7:33 pm

It will depend on how many pounds of peaches you start out with. Depending on how you pack your jars you may have some syrup left over but I just store the leftovers in the fridge for the next batch.

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