Canning peaches is a great way to enjoy the taste of summer all year long. It’s a simple process that preserves fresh peaches’ sweet and juicy flavor, making them available anytime you want. Whether you’re new to canning or looking to refresh your skills, this guide will help you through the steps of canning peaches at home.
| Total |
| 1hr 25mins |
History of Canning Peaches
Canning fruits like peaches dates back to the early 19th century when preserving food for the off-season became essential. It allowed people to store and enjoy fruits long after the harvest season was over. The process has evolved over the years, but the basic principles remain the same: sealing fruits in jars to prevent spoilage.
How I Can Canning Peaches
Canning peaches involves several steps, including preparing the peaches, creating syrup, packing the jars, and processing them in a water bath. Each step ensures that the peaches remain flavorful and safe to eat for months.
Is Canning Peaches Healthy?
Yes, canning peaches is a healthy way to preserve them. It allows you to control the ingredients, like the sugar in the syrup. Fresh peaches are rich in vitamins and antioxidants, and canning helps retain these nutrients.
Kitchen Equipment
- Canning jars with lids and bands
- Large pot for boiling water
- Jar lifter
- Canning funnel
- Ladle
- Paring knife
- Large bowl for ice water
- Saucepan for syrup
- Clean towels
Ingredients
- Fresh peaches (about 17-18 pounds for a canner load of 7 quarts)
- Sugar (optional, for syrup)
- Water
- Lemon juice (optional, for maintaining color)
Directions:
- Sterilize canning jars by boiling them in water for 10 minutes. Keep the jars hot until ready to use.
- Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice water bath. Slip off the skins using a paring knife.
- Halve or slice the peaches, removing the pits.
- In a saucepan, combine water and sugar to make a light, medium, or heavy syrup, depending on your preference. Bring to a boil, stirring until sugar dissolves.
- Pack peach halves or slices into hot jars, leaving 1/2 inch of headspace. Add lemon juice if desired to help maintain color.
- Pour hot syrup over the peaches, maintaining the 1/2-inch headspace. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
- Wipe jar rims clean. Place lids on jars and screw on bands until fingertip tight.
- Place jars in a water bath canner. Ensure jars are covered by at least 1 inch of water. Bring to a boil and process quarts for 25 minutes (adjust for altitude if necessary).
- Remove jars from the canner and let cool on a towel. Check seals after 24 hours. Store in a cool, dark place.
Tips
- Choose ripe but firm peaches for the best texture after canning.
- Adjust the amount of sugar in the syrup to suit your taste.
- Always ensure jars are properly sealed to prevent spoilage.
Conclusion
Canning peaches is a rewarding process that lets you savor the taste of summer all year round. With a few simple steps and some basic equipment, you can enjoy delicious, home-canned peaches any time. Give it a try and experience the joy of preserving your fruit.
MORE RECIPES
Canning Peaches For Beginners
Equipment
- Canning jars with lids and bands
- Large pot for boiling water
- Jar lifter
- Canning funnel
- Ladle
- Paring knife
- Large bowl for ice water
- Saucepan for syrup
- Clean towels
Ingredients
- Fresh peaches (about 17-18 pounds for a canner load of 7 quarts)
- Sugar (optional, for syrup)
- Water
- Lemon juice (optional, for maintaining color)
Instructions
- Sterilize canning jars by boiling them in water for 10 minutes. Keep the jars hot until ready to use.
- Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice water bath. Slip off the skins using a paring knife.
- Halve or slice the peaches, removing the pits.
- In a saucepan, combine water and sugar to make a light, medium, or heavy syrup, depending on your preference. Bring to a boil, stirring until sugar dissolves.
- Pack peach halves or slices into hot jars, leaving 1/2 inch of headspace. Add lemon juice if desired to help maintain color.
- Pour hot syrup over the peaches, maintaining the 1/2 inch headspace. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
- Wipe jar rims clean. Place lids on jars and screw on bands until fingertip tight.
- Place jars in a water bath canner. Ensure jars are covered by at least 1 inch of water. Bring to a boil and process quarts for 25 minutes (adjust for altitude if necessary).
- Remove jars from the canner and let cool on a towel. Check seals after 24 hours. Store in a cool, dark place.
How much water and sugar does it take?
Ingredients for Light Syrup:
Water: 6 cups
Sugar: 2 cups
Ingredients for Medium Syrup:
Water: 6 cups
Sugar: 3 cups
Ingredients for Heavy Syrup:
Water: 6 cups
Sugar: 4 cups
How much lemon is needed for quart and pint jars. Thanks you.
For Quart Jars: You generally need about 2 tablespoons of lemon juice per quart jar.
For Pint Jars: You typically use about 1 tablespoon of lemon juice per pint jar.