Canning Sweet Peaches (Printable Version)
Preserve fresh peaches at home using a simple water bath canning technique with just peaches, sugar, and basic supplies.
# Ingredients:
→ Canning Essentials
01 -
17 lbs fresh and ripe peaches, preferably freestone (avoid white peaches)
02 -
7 quart jars with rings and new lids, sterilized
03 -
Granulated sugar
# Steps:
01 -
Ensure jars and rings are clean and sterile (sterilize in dishwasher approximately one hour before starting). Use new, unused lids for proper sealing.
02 -
Fill water bath canner with enough water to cover jars by 1-2 inches once immersed. Place on stove, bring water to a boil, then reduce to a simmer.
03 -
Fill a separate large pot with water and bring to a high simmer. Add peaches to hot water (in batches if needed) for approximately 30 seconds to loosen skins. Transfer to an ice water bath, then peel. Remove pits and cut into large slices.
04 -
Fill jars with peach slices as you prepare them. Fill jars generously and gently tap on counter to help peaches settle inside.
05 -
For light syrup, mix 2 cups of sugar with 6 cups of very hot water. Stir until sugar dissolves completely. Pour syrup into each jar, leaving 1/2 inch headspace at the top. Tap jars gently to release air bubbles.
06 -
Wipe jar sides and rims with a clean cloth. Place clean lids securely on top and tighten with rings.
07 -
Use jar lifters or tongs to carefully place jars in the hot water bath. Add more water if needed to cover jar tops. Cover with lid, bring water back to a boil, and process jars for 25 minutes.
08 -
Place a large towel on your countertop. After processing, turn off heat, remove lid, and allow jars to rest in water for 5 minutes. Use tongs or jar lifters to transfer jars onto towel to cool.
09 -
After several hours, check seals by pressing the center of each lid. Properly sealed lids should be firmly depressed and not pop back. Ensure liquid still covers peaches and peaches maintain bright color. Refrigerate any unsealed jars for prompt use or reprocess.
10 -
Allow jars to cool completely before storing in a cool, dry place. Best quality maintained for 12-18 months, though often safe for longer. Discard if peaches develop foul odor, discoloration, or mold.
# Notes:
01 -
For high altitude canning (3,000-6,000 ft), process for 30 minutes. Above 6,000 ft, process for 35 minutes.
02 -
For hot pack method, heat 6 cups water, stir in sugar, bring to boil then simmer. Add sliced peaches, simmer for 5 minutes, fill jars with hot peaches and syrup, then process for 30 minutes (adding 5-10 minutes for high altitude).
03 -
If you don't have a water bath canner, a regular stock pot can be used with appropriate modifications.
04 -
For cinnamon flavor, place one cinnamon stick in bottom of each jar before adding peaches.
05 -
For vanilla flavor, add a split vanilla bean pod to the simple syrup when heating, removing before pouring over peaches.
06 -
Honey or fruit juice can be substituted for sugar in appropriate ratios.