Canning Peaches

. . . Deliciously Simple

Home canned peaches are very tasty. I love canning peaches because they taste so much better than store peaches. Learn how to can peaches with these simple step-by-step picture book instructions.

Gathering Canning Supplies and Equipment

SUPPLIES LIST:

#1 Fresh Peaches

#2 Sugar

#3 Bottles, Rings and Lids

#4 Jar Lifter

#5 Blancher

#6 Stock Pot or Saucepan

#7 Boiling Water Canner

#8 Camp Stove (Optional)

Preparing Jars

Prepare your jars, lids, and rings by washing and rinsing them with hot soapy water.

Use wide mouth canning jars for canning peaches, because you can stick your hand right down in the jar and put the peaches where you want them.

Picking your Peaches

Pick your peaches when they are ripe and firm. (Or you can buy your peaches from a local farmer.)

When you pick your peaches, only fill the buckets halfway-full. As the peaches ripen, the bottom peaches will get mushy if too many peaches are stacked in the bucket.

Let your peaches sit a couple of days before canning them. Firm peaches don’t blanch well. You want the peaches to be a little bit soft before you can them.

Peeling Peaches & Filling Jars

You don't have to peel your peaches. The skins will slip right off your peaches if you blanch them.

Now cut your peach open and take out the pit. Some peaches come apart easier than others. If the pit doesn’t break apart from the fruit easily, you can cut the fruit off the pit with a paring knife.

If your husband and children are helping you, and you are teaching them how to can peaches, don’t be overly concerned if the peaches aren’t perfectly cut and placed in the bottles. The peaches will still taste good. It’s great to have the help, and you are passing down the tradition of canning peaches.

Prepare your sugar water while you are filling your jars. For every one-quart of water add one to four cups of sugar depending on how heavy you like your syrup. (We like thinner syrup and add one cup of sugar for each quart of water.) The sugar helps the peaches keep their flavor and stay pretty and yellow.

Heat your sugar water on the stove.

Now that your jars are filled with peaches and your sugar water is hot, pour the hot sugar water over the peaches. Leave a ½” headspace (space between water and rim of the jar).

Putting on Lids & Processing Peaches

Next wash the rims of the bottle with a wet washcloth. The jars get very sticky when you fill them. You want to make sure the rim is completely clean so that you get a good seal on the lid.

Put your lid on the bottle and screw on the ring.

Process your peaches in a boiling water canner.

Check for Seal & Store Your Peaches

Always check your lids for a seal before storing your jars of peaches.

Store your peaches in a cool, dry, dark place. If you can’t do this, do your best.

Make sure you Earthquake Proof your food storage room.

We love to eat peaches on crepes and pancakes. They are also a great side dish, or evening snack.

Enjoy!

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