How to Can Peaches, A Water Bath Canning Method
You can learn how to can peaches! This easy recipe for canning peaches will have even newbies canning pounds and pounds of yummy peaches in no time. Nothing tastes better on a cold winter day than a sunny jar of tree ripe peaches! Nothing you buy at the store can compare to what you can at home! This recipe makes 7 quarts of peaches in a water bath canner.
Servings: 35 servings
Calories: 205kcal
Ingredients
- 11 - 12 lbs of peaches
- ice water for the blanching process
- 2 batches of syrup either light, medium, or heavy
Syrup Options:
- Light Syrup: 2 cups sugar to 1 quart water
- Medium Syrup: 3 cups sugar to 1 quart water
- Heavy Syrup: 4 cups sugar to 1 quart water
Instructions
Before You Begin
- If you have more questions about water bath canning make sure to check out my Water Bath Canning For Beginners Tutorial. I go over everything you need to know here!
How to Can Peaches
- Prepare your water bath canner and clean jars. Start the canner coming to a boil. If it is ready before the fruit you can turn it off. It will come back to a boil faster when you are ready.
- Prepare desired sugar syrup by heating water and sugar in a sauce pan until the sugar is dissolved. Set it aside.
- Blanch peaches by dipping in boiling water for 30 seconds to 1 minute. I use a fat skimmer and do 5 peaches at a time. Immediately remove the peaches to a sink or bowl with ice water to stop the cooking.
- Fill one jar at a time to keep the peaches from browning. Slit the skin off of the peach. Slice sections of fruit off of the pit and add to the jar. When the jar is full, cover the fruit with hot syrup leaving a 1/2" head space. Remove all air bubbles by shaking, tapping or using a plastic spatula. Air can get trapped where you can't see it in the food and needs to be removed.
- Wipe the rim of the jar clean with a damp rag and put the lid and ring on.
- Load 7 quarts into a boiling water bath canner. Make sure the jars are covered by at least 2" of water.
- Bring the canner back to a boil with the quarts inside. Then process for at least 30 minutes. If you live above 1,000 feet you need to add more time to adjust for altitude. At 1,001 - 3,000 feet add 5 minutes. At 3,001 - 6,000 feet add 10 minutes, 6,001 - 8,000 feet add 15 minutes, at 8,001 - 10,000 feet add 20 minutes
- Use a jar lifter to remove the jars of peaches to a towel or wooden cutting board. Allow them to come to room temperature. The lids will seal at this time. Any lids that do not seal in the first 12 hours need to be refrigerated and eaten within a week. Sealed jars can be labeled and stored on a shelf out of direct light for years.
Notes
Pint Jars: If you are doing this raw pack method for pint jars the processing time is 25 minutes, then add additional time if you need to for where you live. (There are two pints in a quart!)
Nutrition
Calories: 205kcal