Go Back
History And How To Make Canning Peaches

Canned Peaches Recipe

How To Make Canning Peaches has its roots in the early 19th century, a method developed to preserve summer's bounty for cooler months. To make canned peaches, start by selecting ripe yellow or white peaches, wash them, and then blanch for easy peeling.
Print Recipe Pin Recipe

Equipment

  • Equipment:
  • Large pot (for blanching peaches)
  • Canning pot or large stockpot with a rack
  • Canning jars with lids and bands (pint or quart size)
  • Jar lifter
  • Canning funnel
  • Bubble remover tool or wooden stick
  • Clean kitchen towels
  • Large bowl of ice water

Ingredients
  

  • Ingredients:
  • 8-10 pounds ripe peaches about 17-20 medium peaches for a quart jar
  • 2 cups granulated sugar adjust based on syrup preference
  • 4 cups water
  • 1/4 cup lemon juice or ascorbic acid to prevent browning
  • Optional: spices like cinnamon sticks or vanilla beans for added flavor

Instructions
 

  • Instructions:
  • Prepare the Jars:
  • Wash your jars, lids, and bands in hot, soapy water, then rinse thoroughly.
  • Sterilize the jars by boiling them in a large pot of water for 10 minutes or running them through the dishwasher on the sterilize cycle. Keep the jars warm until ready to use.
  • Blanch and Peel the Peaches:
  • Bring a large pot of water to a boil. Score a small "X" on the bottom of each peach with a knife.
  • Carefully lower the peaches into the boiling water and blanch for 30-60 seconds.
  • Immediately transfer the peaches to a large bowl of ice water to stop the cooking process. The skins should peel off easily.
  • Peel, halve, and pit the peaches. You can leave the peaches in halves or slice them into quarters or eighths, depending on your preference.
  • Prepare the Syrup:
  • In a large saucepan, combine 4 cups of water with 2 cups of sugar to make a light syrup. You can adjust the sugar quantity to make a medium or heavy syrup if preferred.
  • Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Keep the syrup warm.
  • Prevent Browning:
  • As you prepare the peaches, place them in a bowl of water mixed with lemon juice or ascorbic acid to prevent browning.
  • Pack the Jars:
  • Using a canning funnel, pack the peach halves or slices into the sterilized jars, leaving 1/2 inch of headspace at the top.
  • Optional: Add a cinnamon stick, vanilla bean, or other spices to the jars for extra flavor.
  • Pour the hot syrup over the peaches, ensuring they are completely covered, still leaving 1/2 inch of headspace.
  • Use a bubble remover tool or wooden stick to remove air bubbles by gently sliding it around the inside edges of the jar.
  • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
  • Seal the Jars:
  • Place the lids on the jars and screw the bands on until they are fingertip tight.
  • Process the Jars:
  • Place the jars in a canning pot or large stockpot with a rack at the bottom. Ensure that the jars are covered by at least 1-2 inches of water.
  • Bring the water to a boil and process the jars:
  • Pint jars: 20 minutes
  • Quart jars: 25 minutes
  • Adjust processing time based on your altitude (longer for higher altitudes).
  • Cool the Jars:
  • After processing, carefully remove the jars from the pot using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
  • Check the Seals:
  • Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed. If any jars did not seal properly, refrigerate and use them within a week.
  • Store the Jars:
  • Label the jars with the date and contents.
  • Store the sealed jars in a cool, dark place. Properly canned peaches can last up to a year.