Canning Peaches For Beginners
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.
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.