How to Can Peaches - Beginner Peach Canning Recipe
Capture the sweet taste of summer with this easy recipe for canning peaches! Learn how to can peaches in this beginner friendly canning recipe. Canning peaches only takes 3 ingredients and comes together in less than an hour!
Jump to:
- Why You'll Love This
- How to Use Canned Peaches
- Helpful Equipment
- Ingredients
- Instructions
- Hot Pack Method vs. Raw Pack Method
- Choosing the Perfect Peaches for Canning
- Troubleshooting Common Canning Issues
- FAQ
- Other Popular Canning Recipes
- If you are a beginner gardener, I wrote these guides just for you!
- Most Popular Homesteading Posts
- Recipe
- Comments
Unfortunately I don't have a peach tree in my Kansas backyard, but I don't let that stop me from finding cases of juicy peaches when the trucks start bringing them in from out of state!
My husband's grandma will tell you that the best peaches for canning are from Palisades on the western Colorado Rockies. The palisades peaches have exceptional sweetness, juiciness, and flavor.
They are grown in a unique microclimate with long, sunny days and cool nights, which is why these fruits develop a perfect balance of sugar and acidity. I'd love to try fresh Georgia peaches, but they rarely make it so far west.
Why You'll Love This
- Preserve: Enjoy the delicious taste of fresh fruit year-round with this simple canning method.
- Cost-Effective: Home canned peaches are more economical than buying them in jars.
- Customization: Adjust sweetness and flavor by varying the sugar-to-peach ratio and adding spices or extracts.
- Great for Gifting: Homemade canned peaches make thoughtful and delicious gifts for friends and family.
How to Use Canned Peaches
Canned peaches can be used in Peach Cobbler topped with ice cream, or the juice from the jar can be added to a Peach Kentucky Mule.
Helpful Equipment
- Large pot
- Canning jars and lids
- Water bath canner
- Jar lifter
- Canning funnel
- Large bowl
- Knife
- Measuring cups and spoons
Ingredients
- Peaches, pitted and halved. Submerge the pieces in a mixture of ¼ cup lemon juice and 6 cups water to prevent browning before packing jars.
- Sugar - the amount of sugar in this recipe is for a light syrup. Add an additional cup sugar for a thicker syrup.
- Water - You will need water for the syrup, as well as water for blanching.
- Lemon Juice - this is optional, and will help the fruit from browning. Alternatives to lemon juice are citric acid or fruit fresh. Follow the directions on the packages if substituting.
See recipe card for quantities.
Instructions
- Prepare Peaches: Wash peaches thoroughly. To peel, cut an X on the bottom of the peaches and blanch in a large pot of water for 30-60 seconds.
- Use a slotted spoon to transfer the hot peaches to an ice bath with cold water and lemon juice. Peel off the skin. Cut peaches in half, remove pits, and slice into desired size pieces.
- Make Syrup: Make a simple syrup by combining the sugar and water in a large saucepan. Bring to a boil, stirring until sugar dissolves. Let simmer for 5 minutes to create a syrup. Add the peach slices to the syrup and heat through.
5. Pack Jars: Fill sterilized canning jars with peach slices and syrup. Ladle enough hot syrup over peaches to leave a ½ inch headspace.
6. Remove Air Bubbles: Use a bubble remover or clean spoon to remove any air bubbles from the jars.
7. Wipe Jars & Add Lids: Use a clean towel dipped in white vinegar to wipe the top of the jar and remove any debris or syrup. Once the rim of the jar is clean, add the lid on the jar and screw the rings on to finger-tip tight.
8. Process: Place filled jars in a hot water bath canner, ensuring jars are covered by at least 1 inch of water. Bring to a boil, then process pint jars 20 minutes and quart jars for 25 minutes.
9. Cool and Check: Remove jars from canner, allow to cool completely, and check for proper seals.
Tips:
- For a sweeter syrup, increase the sugar-to-water ratio.
- Add a pinch of cinnamon or a splash of vanilla extract for flavor variations.
- Process time varies based on altitude. Consult a canning guide for specific recommendations.
Hot Pack Method vs. Raw Pack Method
Hot Pack Method involves precooking the fruit before packing it into jars. This reduces the risk of spoilage, helps remove air from the jars, and prevents fruit from floating to the top. This recipe is written for hot packing, but both methods can be used.
Raw packing involves packing raw fruit into jars without cooking first. It's a simpler process, and potentially preserves more flavor and nutrients. Cold packing requires longer processing time in the water bath canner to ensure safety. Increase the canning time by 10 minutes for raw packing.
Choosing the Perfect Peaches for Canning
Selecting the right produce is crucial for successful canning. Look for these characteristics:
- Freestone Peaches: These yellow peaches are the easiest to work with as the pit separates easily from the fruit.
- Clingstone peaches are named for their flesh, which clings tightly to the pit, making them difficult to separate. While cling peaches can be frustrating for fresh eating, it's actually a desirable quality for canning.
- Ripe but Firm: The fruit should be ripe enough to be sweet but still firm enough to hold their shape during canning.
- Yellow Flesh: Yellow flesh peaches are generally preferred for canning as they have a higher acid content, making them safer to preserve than white peaches.
- Free of Blemishes: Choose fruit without bruises, cuts, or other imperfections.
Troubleshooting Common Canning Issues
While canning is a rewarding process, it's essential to be aware of potential problems. Here are some common issues and how to address them:
- Jars Not Sealing: This can be caused by several factors, including improper cleaning of jar rims, insufficient processing time, or a faulty lid. Check for any imperfections on the jar rim and ensure the lid is properly seated. Reprocess any jars that haven't sealed.
- Cloudy or Hazy Syrup: This can occur if the syrup was not brought to a full boil before adding the fruit. To prevent this, ensure the syrup is boiling vigorously before adding the fruit.
- Mold or Spoilage: If you notice any signs of mold, bulging lids, or unusual odors, discard the jar immediately. Do not taste or consume the contents.
FAQ
Absolutely! Experiment with different spices like cinnamon, nutmeg, or cloves. You can also add a splash of vanilla extract or lemon juice for added flavor.
If a jar doesn't seal, refrigerate the contents and consume them within a few days. Do not reprocess the jar.
While it's possible to pressure can peaches, water bath canning is the recommended method for this recipe due to the high acidity of the fruit. Pressure canning will also cause the the fruit to become mushy.
Fruit juice can be a delicious and healthy alternative to sugar syrup when canning peaches. Apple juice and white grape juice are popular choices. Fruit juices naturally contain some acidity, so you might need to adjust the processing time accordingly. The type of juice you choose will impact the overall flavor of the canned fruit. Some fruit juices contain natural sugars, so you might need to adjust the amount of added sugar in your recipe. Consult a canning expert before substituting juice to be sure you're using a safe canning recipe.
Properly canned fruit can last up to 18 months when stored in a cool, dark place. The length of storage is determined by the canning lid.
Other Popular Canning Recipes
If you are a beginner gardener, I wrote these guides just for you!
When you are just learning to grow fruits and vegetables, it can feel overwhelming. Here are a few of my favorite grow guides for common veggies that will help you!
Most Popular Homesteading Posts
Recipe
How to Can Peaches
Equipment
- water bath canner
- Canning jars and lids
- Jar lifter, funnel
- large pot
Ingredients
- 10 pounds peaches
- 2¼ cups sugar
- ¼ cup lemon juice
- 5¼ cups water
Instructions
- Wash peaches thoroughly. To peel, cut an X on the bottom of the peaches and blanch in a large pot of water for 30-60 seconds. Use a slotted spoon to transfer the hot peaches to an ice bath with icy cold water and lemon juice. Peel off the skin. Cut peaches in half, remove pits, and slice into desired size pieces.
- Make a simple syrup by combining the sugar and water in a large saucepan. Bring to a boil, stirring until sugar dissolves. Let simmer for 5 minutes to create a syrup. Add the peach slices to the syrup and heat through.
- Fill sterilized canning jars with peaches and syrup. Ladle enough hot syrup over the peaches to leave a ½ inch headspace.
- Use a bubble remover or clean spoon to remove any air bubbles from the jars.
- Use a clean towel dipped in white vinegar to wipe the top of the jar and remove any debris or syrup. Once the rim of the jar is clean, add the lid on the jar and screw the rings on to finger-tip tight.
- Place filled jars in a hot water bath canner, ensuring jars are covered by at least 1 inch of water. Bring to a boil, then process pint jars 20 minutes and quart jars for 25 minutes.
- Remove jars from canner, allow to cool completely, and check for proper seals.
Notes
- For a sweeter syrup, increase the sugar-to-water ratio.
- Add a pinch of cinnamon or a splash of vanilla extract for flavor variations.
- Process time varies based on altitude. Consult a canning guide for specific recommendations.
I'd never canned peaches before, but a neighbor brought us a bunch and this recipe was perfect. Thank you for very specific instructions and pics.
Is canning peaches a sustainable way to preserve fruit for long periods of time, or are there more efficient methods that should be considered instead?
It depends on what your goals are for the peaches after they are preserved. For pies, cobblers, and a quick dinner side dish, canned peaches are the easiest method for preserving. If you like snacking on crispy peaches, dehydrating or freeze drying might be a better fit for you! Dehydrated peaches will last 3-5 years and freeze dried can be shelf stable for up to 25+ years when stored properly!
Hello, you say to mix the peaches with the simple syrup but then later you say to pour the syrup over the peaches?? Which way is it?
Thanks!
Hi D!
I mix the peaches in the syrup to heat through before transferring to jars. If you love this recipe, I bet you'd also like my peach preserves!
Happy canning!
Meg