Canning Peaches | How to Can Peaches
Canning peaches produces the most tasty peaches you may ever taste. It’s the perfect way to preserve this jewel of the summer to enjoy all year long.
Servings 9 pints
Calories 297kcal
Cost $20
Ingredients
- 11 pounds peaches
- 6½ cups water
- ¾ cup sugar For very light syrup. See notes for other syrups
- lemon juice or ascorbic acid to deter browning
Instructions
- Prepare water bath canning pot. Fill it wit enough water two cover the jars with one inch of water. Note. Jars will take less water to cover them when they are full. When water begins to boil, lower heat to a simmer.
- Wash, clean and heat jars and lids.
- Start a large pot of water boiling to blanch peaches in.
- Set up an ice water bath. Add ice and water to a large bowl, set aside
- Cut a slit in the blossom end of each peach (the side opposite the stem)11 pounds peaches
- Drop peaches into boiling water for 30 to 60 seconds to loosen skins. Remove with a slotted spoon to the ice bath.
- Set up another bowl with water and lemon juice (1 tablespoon per cup of water) or ascorbic acid solution. See manufacturer's instructions for the ascorbic acid.lemon juice or ascorbic acid
- Once peaches are cool enough to handle. slip off skins.
- Cut them in half and remove the pit. Either place them in the acidifier halved or slice them if you prefer and add the slices to the acidified water.
- Prepare your syrup in the pot you used to blanch the peaches. Add peaches to syrup in batches and bring the syrup to a boil.6½ cups water, ¾ cup sugar
- Add peaches to jars. Load halves with the cut side down. Or load slices in jars with a slotted spoon.
- Ladle hot syrup over peaches.
- Remove air bubbles with a bubble removing tool or a plastic or wooden chopstick.
- Wipe the rims of jars clean with a damp paper towel.
- Center lids on jars. Screw on bands fingertip tight.
- Load jars into your canning pot with your jar lifter.
- Apply lid on pot. Bring the water back to a boil. Start timer. Process pint jars 20 minutes. Adjust for altitude. See recipe notes below.
- Remove canning pot from the heat and remove lid. Allow jars to rest in the hot water for 5 to 10 minutes before removing them to a kitchen towel on your counter.
Notes
We use very light syrup when canning peaches.
See article for important tips, tricks and troubleshooting.
Types of syrup
- very light syrup – 6½ cups water to ¾ cup sugar
- light syrup – 5¾ cups water to 1½ cups sugar
- medium syrup – 5¼ cups water to 2¼ cups sugar
- heavy syrup – 5 cups water to 3¼ cups sugar
- honey syrup – 1 cup honey to 4 cups water or juice
- juice – you can use apple or white grape juice instead of water to make syrup.
Nutrition
Serving: 1pint | Calories: 297kcal | Carbohydrates: 73g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 81mg | Potassium: 677mg | Fiber: 8g | Sugar: 63g | Vitamin A: 1807IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 2mg