Can Peaches

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Canned peaches are a delicious treat to have on hand year-round. They are tasty by themselves and great in a homemade cobbler. Here are steps to guide you through canning your own peaches.

Ingredients

  • Peaches
  • Water
  • Sugar
  • Lemon juice

Steps

Preparing the Peaches for Canning

  1. Select your peaches. Freestone peaches are peaches where the flesh removes easily from the pit. These are the easiest peaches to can. Freestone peaches are the peaches most commonly found in grocery stores and markets. Keep in mind that it takes about 5 large peaches to fill 1 quart jar.[1]
  2. Place the peaches in a bowl. Run the peaches and bowl under cold water.
  3. Blanch peaches in boiling hot water. Blanching peaches makes it easier to peel the peaches and stops the enzymes from degrading the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure that they are submerged.
    • Leave the peaches in the water for 40 seconds.
    • If the peaches are slightly under-ripened, leave them in the boiling water for 1 minute.[2]
  4. Quarter the peaches. Place the blanched peaches on a cutting board and use a knife to cut them in quarters. Throw away the pits.
  5. Pour ¼ cup of lemon juice onto the peaches. The lemon juice will keep the peaches from browning.[3]

Making the Syrup

  1. Fill a pot with water. While heating the water, add sugar slowly.
    • For light syrup, boil 6 cups of water and 2 cups of sugar. This will yield 7 cups of syrup.
    • For medium syrup, boil 6 cups of water and 3 cups of sugar. This will yield 6 ½ cups of syrup.
    • For heavy syrup, boil 6 cups of water and 4 cups of sugar. This will yield 7 cups of syrup.[4]
  2. Stir the mixture slowly to dissolve the sugar. Bring the water to a gentle boil and keep it simmering.
    • Sugar can be replaced by Splenda or Stevia for a low-calorie option. Do not use NutraSweet.[5]
  3. Keep the syrup mixture hot after the sugar has dissolved. Do not keep boiling it. If you continue to boil it, the syrup may burn and they you will have to start all over.

Sterilizing the Jars

  1. Place the jars in the dishwasher. Run the dishwasher for a full cycle. Sterilizing the jars ensures that no bacteria will grow in your canned peaches.
  2. Bring a pot of water to a boil. Place the jar lids in the boiling water. Keep the lids in the boiling water until the jars are filled.[6]
  3. Use a magnetic lid lifter to retrieve the lids when you are ready for them. Wear gloves to avoid any burns.Magnetic lid lifters can be bought on Amazon or at Target and some grocery stores.
    • To make your own jar grabber, simply place rubbed bands at the end of a pair of tongs.

Canning the Peaches

  1. Place the cut peaches into the simmering syrup mixture. Stir the pot for 5 minutes.Ladle the peaches into the jars directly from the mixture.
  2. Leave ½ to 1 full inch of space at the top of the jar. Pack the peaches tightly into the jar.
  3. Run a rubber spatula between the packed peaches and the jar. Doing this will remove any air bubbles trapped in the jar. Air bubbles could cause mold to grow inside the jar after it has been sealed.
    • Tilt the jar slightly while running the spatula between the fruit and jar.
  4. Pour the syrup mixture into the jar. Leave ½ an inch of space from the top. The peaches should be entirely covered.[7]
  5. Wipe off all spills and sugar from jar, especially the lid area. Place lids on jar and secure tightly.

Using the Canner

  1. Place jars in a canner, leaving {{safesubst:#invoke:convert|convert}} of water above the jars.
    • If you do not have a canner, you can make your own. Find a pot or saucepan that is large enough to hold the jars. There should also be room for an inch of water above the jars. Place a washcloth or towel at the bottom of the pot before you put the jars in. This will keep the jars from directly touching the metal of the pot.
  2. Calculate the canning time. Canning time varies according to the type of canner you have and the altitude of your location. Be sure to check your canner's instructions.
    • If you are using a boiling water canner, these guidelines should help. For {{safesubst:#invoke:convert|convert}} above sea level, cook for 10 minutes. For {{safesubst:#invoke:convert|convert}}, cook for 15 minutes. For {{safesubst:#invoke:convert|convert}}, cook for 20 minutes. If you are above {{safesubst:#invoke:convert|convert}}, cook for 25 minutes.
    • If you are using a dial gauge pressure canner or a weighted gauge pressure canner, you will need about 8 minutes. Clarify with the instruction manual of your canner.[8]

Video

Tips

  • Here is a quick guide to how many peaches you will need for canning:
    • 2 to 2½ pounds of fresh peaches yields 1 quart canned.
    • 1 lb. of fresh peaches typically yields 3 cups of peeled, sliced peaches or 2 cups of purée.
    • It takes about 5 good-sized peaches or nectarines (or about 10 plums) to fill a one-quart jar of canned peaches.
    • An average of 17½ pounds of fresh peaches are needed per canner load of 7 quarts.
    • An average of 11 pounds is needed per canner load of 9 pints.
    • A bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.[9]

Warnings

  • Be careful when handling hot jars and dealing with boiling water.

Things You'll Need

  • Spatula
  • Knife
  • Magnet lid lifter
  • Jar grabber
  • Large Pot
  • Canner
  • Large spoons
  • Canning Jars with lids (not just reused jars from previous products)
  • Rubber gloves to protect your hands from the heat

Related Articles

Sources and Citations

  1. ↑ http://www.pickyourown.org/peachvarieties.htm
  2. ↑ http://localfoods.about.com/od/summer/ss/PeelPeach_3.htm
  3. ↑ http://www.pickyourown.org/peachescanning.htm
  4. ↑ http://www.pickyourown.org/peachescanning.htm
  5. ↑ http://www.pickyourown.org/peachescanning.htm
  6. ↑ http://www.pickyourown.org/peachescanning.htm
  7. ↑ http://www.pickyourown.org/peachescanning.htm
  8. ↑ http://www.pickyourown.org/peachescanning.htm
  9. ↑ http://www.pickyourown.org/peachescanning.htm
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