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.
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.
Clean and wash up your 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.
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.
If you've kept them in the hot water and cold water long enough, the skins should peel off easily.
Slice the 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.
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.
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 Applesauce, Canning Pears, and Canning Salsa!
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{ 9 comments… read them below or add one }
I was wondering how many lbs and how many jars you used?
It takes about 2-3lbs to fill one quart jar.
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!
I’m allergic to pineapple but that sounds good! Yes, I use the lightest sugary syrup recipe possible.
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.
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
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!
could u use a pressure canner for this
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.