How to Can Peaches
Learn how to make the most of your summer fruits by preserving fresh peaches for long-term storage. Once you learn how to can peaches, you'll love getting to enjoy summer peaches all year long.
Servings: 7 quarts
Calories: 710kcal
Cost: Recipe $41.15 / Quart $5.87
Equipment
- Large Pot (for blanching peaches)
- Large bowl (for ice water bath)
- Large Mixing Bowl (for lemon water soak)
- Water bath canner (or large stockpot with rack)
- Clean towels (for counter and drying jars)
- Permanent marker (for labeling lids)
Ingredients
- 17 pounds fresh yellow peaches, preferably freestone ($40.29)
Syrup, choose one
- Light syrup: 9 cups water and 2 ¼ cups granulated sugar ($0.86) (used in price calculation)
- Medium syrup: 8 ¼ cups water and 3 ¾ cups granulated sugar
- Heavy syrup: 5 ¼ cups water and 4 ¼ cups granulated sugar
Lemon water
- 1 tablespoon bottled lemon juice per 4 cups water
Instructions
- Prep jars. Wash jars, lids, and rings. Keep jars hot in a simmering water bath or a hot dishwasher cycle.
- Blanch and peel. Bring a large pot of water to a boil. Wash peaches and score a small X on the bottom of each. Boil for 30 to 60 seconds, then transfer to ice water for 1 minute. Rub off skins.
- Slice and prevent browning. Halve peaches, remove pits, and cut into quarters. Place slices in lemon water until ready to can.
- Make the syrup. In a large pot, combine the water and sugar for your chosen syrup. Bring to a boil, stirring until the sugar dissolves. Keep hot over low heat.
- Heat peaches. Drain peaches from lemon water and add to the hot syrup. Bring to a gentle boil and simmer for 5 minutes.
- Fill jars. Pack hot peaches into hot jars, leaving ½-inch headspace. Ladle hot syrup over the fruit, maintaining ½-inch headspace. Remove air bubbles and adjust syrup if needed.
- Seal. Wipe rims clean, apply lids, and tighten bands fingertip-tight.
- Process. Place jars in a boiling water bath with 1 to 2 inches of water covering the jars. Once boiling, process for 25 minutes. Turn off heat and let jars rest in the canner for 5 minutes.
- Cool and store. Remove jars and cool undisturbed for 12 to 24 hours. Check seals, remove rings, label, and store.
Notes
- Peach type. Use yellow peaches only. White peaches are not acidic enough for safe canning.
- Freestone vs clingstone. Freestone peaches are easier to pit and give cleaner slices.
- Lids. Modern lids do not need boiling. Wash and use at room temperature.
- Reprocessing. If a jar does not seal within 24 hours, reheat contents, repack into a clean jar with a new lid, and reprocess for the full time.
- Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 1 week.
- Scrap use. Peach skins and pits can be saved for peach peel jelly.
Nutrition
Serving: 1jar | Calories: 710kcal | Carbohydrates: 175g | Protein: 10g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 144mg | Potassium: 1345mg | Fiber: 17g | Sugar: 157g | Vitamin A: 3591IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 4mg
