How To Can Peaches

How To Can Peaches

Peaches are an excellent choice for canning. Because this fruit is not available for the whole year, it is best to can it. In this way, you can eat them whenever you want. Also, canned peaches are used in many dishes. Peach packed in sealed jar will last for months. After jar opening, you can freeze them for two weeks.

Peaches are one of the most straightforward fruits to can. In this article, I will discuss the easiest method of how to can peach at home?

A Step-by-Step Guide to Can Peaches

  1. Begin with fresh ripen peaches. You don’t want them to be rigid, overripe, and mushy. They should be soft and ripe.
  2. With a thin knife, cut an X into the bottom of the peach.
  3. Take a large pot of water to boil and a large pot of icing water.
  4. Dip all the peaches in a large pot of boiling water and cook for 2 minutes. Now remove them and immediately place them in a bowl of ice water. Peel them when they are cold enough to handle.
  5. Take each peach individually and scratch one of the X’s corners with your finger. The peels should come off quickly, but any hard peels may require a small knife.
  6. Place the peeled ones in a bowl with a water-lemon juice an anti-browning solution. Remove the pit from the peaches and slice them. Then, divide them among four sterilized canning jars, leaving about 1″ of space at the top of each jar.
  7. To make simple syrup, combine sugar and 8 cups of water in a medium pot over medium heat and cook. Stir until the sugar is completely dissolved. You can add vanilla essence for extra taste, if you want.
  8. Take the peaches out of the anti-browning solution, place them in Jars, and top them with the syrup. To settle the peaches and syrup, gently tap the jars on the counter. As needed, top out each jar with extra syrup. Now seal the jars tightly with lids.
  9. Fill a large stockpot partially with water and bring to a boil over medium heat to seal. Place the jars into the heated water with tongs once the water is close to a simmer. Bring the water to a low boil and cook for 30 min.
  10. Carefully take the jars from the stockpot and set them aside to cool completely. To see if the pots are appropriately sealed, press down on the lids. If the top bounces back or snaps, replace the cover and close again.

Once the jars have been completely sealed and cooled, store them in a dry, dark location, until ready to use.

peaches with syrup
Photo by Pexels

Best Peaches for Canning 

Peaches from Elberta that ripen in September are best for canning, and they are a simple stone-free kind. Peaches that have slipped away from the pit, or stone, are known as free-stone peaches.

At the same time, you need to slice cling-stone peaches away from the pit, which is also not a difficult task. The essential thing is to select fully ripe ones. Wait a day or two if the peach is firm and greenish before canning it.

Raw Pack Canning 

Raw packing is placing peeled fruit in jars without pre-cooking them, filling them with hot syrup, and processing them in a canner. Plain packaging is faster than hot packing, although it has several disadvantages.

The density of the fruit will fluctuate during their time in the canner, no matter how well you pack the jars.

It frequently results in a phenomenon known as “fruit float,” The fruit floats to the top of the jar, leaving the syrup on the bottom.

Hot Pack Canning

Hot pack canning is placing peeled fruit in jars after pre-cooking. Boil them for about 2 minutes in the canning syrup before adding them to your pots and ladling extra hot syrup on top. Hot packing has the advantage of allowing you to accommodate more fruit per jar and almost eliminating fruit float. The fruit canned with hot packs is more vibrant in color and has a long shelf life. But hot pack canning will take extra time as compared to raw pack canning.

Note. You must hot pack your peaches if you are canning them without any added sugar like sugar, honey, or fruit juice.

Few Tips for Canning

Keep in mind these tips, when you are canning:

  • To prevent your peeled, sliced peaches from browning, sprinkle them with fruit fresh or a lemon juice mixture before canning.
  • Remove the peels of your peaches by defrosting them. To remove the peels from the fruit, use a knife.
  • Halved peaches take up less room in the jars than sliced ones. You may need to use extra jars if you plan on halving your peaches.
  • To ensure that you obtain safe acidity levels for canning, squeeze a little lemon juice into each jar before adding the peaches.
  • Look for signs of leakage or rusting on the glass jars to see if your peaches are safe to eat. If you press down on the lid’s center, it should not pop back up. It is safe if it rests flat, but it has not been securely sealed if it pops back.

Read more: How To Can Pumpkin

ripen peaches
Photo by Pixabay

Canning – Frequently Asked Questions

When it comes to canned peaches, how long do they last?

They will last 1-2 years if properly preserved and maintained.

Is it better to can or freeze peaches?

Canning peaches change the texture and flavor slightly, but it’s a beautiful way to store them for a long time. Even if your freezer fails, you can still enjoy wonderful canned peaches.

Is it necessary to blanch peaches before canning them?

Blanching them isn’t required, but it helps make peeling peaches for canning a lot easier.

Jillian Noon

Hi, I am Jillian Noon, the owner of this beautiful cooking blog. I create this blog to share my passion for cooking and other kitchen & food tips. I hope you will enjoy it!

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