How to Can Peaches
Here's a completely tutorial on how to preserve fresh summer peaches at home so that you can enjoy them year round!
Ingredients
- 4 lbs (1.8 kg) peaches
- 1 tablespoon bottled lemon juice
- 1-2 cups (200-400 grams) granulated sugar (see Notes)
- 1 quart ((950 ml)) water
Instructions
- Prepare jars, lids and rings by sterilizing for a few minutes over the stove in a water bath canner or pot filled with boiling water. Transfer jars, lids and rings to a towel to drain until ready to use. Keep water warm over low heat.
- With a paring knife, slice a shallow "x" into the bottom of each peach. Fill a large bowl with cold water and ice.
- Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches.
- Fill another large bowl (or reuse the bowl with ice water in it) with clean water and add the lemon juice.
- Starting with the corners of the "x" on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning.
- Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time after canning). Return the peaches to the lemon water while you prepare the syrup.
- In a large saucepan, combine the quart of water and sugar over medium heat and stir to dissolve the sugar. Keep warm over low heat.
- Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving ½ inch head space. Wipe the tops of the jars clean and cover with lids and secure with rings.
- Use jar lifters or tongs to transfer jars carefully into the water bath canner or pot, making sure the water fully covers the jars. Bring water to a boil, process jars for 25 minutes, making sure the jars are completely covered with boiling water the entire time. (See Notes for adjustments required if you are above sea level.)
- Remove from the water bath and let cool completely. Check lids to see if the jars sealed correctly, they shouldn't pop back up when pressed. Once cooled, store in a cool dry place and consume within a year for best results.
Notes
- This recipe can easily be scaled up as needed if you have more peaches you'd like to can! If needed, process in batches if all of the jars don't fit in your water bath canner at the same time.
- The amount of sugar in this recipe can be adjusted per your preference. If you like a lighter syrup, use the smaller amount.
- In place of the sugar you can also use ½-1 cup honey in the syrup. Start with the lower amount and add more as needed, as honey has a stronger flavor.
- Processing time adjustments for higher altitude canning: 0-1,000ft—25 minutes. 1,001-3,000ft—30 minutes. 3,001-6,000ft—35 minutes. Above 6,000ft—40 minutes.
- Official safety canning information for peaches can be found on the National Center for Home Food Preservation website.
Calories: 451kcal, Carbohydrates: 115g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 10mg, Potassium: 689mg, Fiber: 5g, Sugar: 110g, Vitamin A: 1183IU, Vitamin C: 24mg, Calcium: 27mg, Iron: 1mg
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