Canning Peaches
Learn how to can fresh, juicy peaches with this simple step-by-step guide. From farmer’s market to pantry shelf, this blog post shows how canning fits into slow, intentional homemaking. Save this for your summer kitchen prep!
Yield: 10 Pints
Equipment
- 8-10 Pint Jars
- 1 Large Bowl
- 1 Pot to make simple syrup
Materials
- 8-10 Lb Peaches
- 2 Cups Granulated Sugar
- 4 Cups Water
Instructions
Blanch Peaches
- Fill large pot half way with water
- Fill sink with ICE cold water
- Bring water to a slow boil
- Put peaches into very hot water for 30 - 45 seconds (you can do them all at once or in batches)
- After blanching for 30-45 seconds, immediately remove peaches and place into sink with ice cold water
- Allow the peaches to rest in the ice water for 5 mintues
Preparing the Peaches
- After the 5 minute rest begin to peel the skin off of the peaches
- After the skin has been removed slice and core the peaches into your desired size
Fill Jars with Peaches
- Fill the jars with peaches ensuring there is at least 1 inch headspace at the top
- Note - tap the jar on the counter to shift peaches in order to fit more
Make Syrup
- In a medium saucepan, bring 4 cups of water to a rolling boil
- Once the water is boiling, add in 2 cups of granulated sugar
- Mix until disvoled and then remove from heat
- Add simple syrup into the jars of peaches leaving a 1 inch headsapce in each jar
Canning Process
- Place the lid and ring on each jar (I do a tight seal for this, but many people only do fingertip tight)
- Peaches will waterbath can for 25 minutes after the water is at a rolling boil