Canning Peaches (A Step by Step Tutorial)
How to can peaches - a beginner-friendly step-by-step guide to canning peaches in light syrup (or alternatives) to preserve them all year long!
Servings: 16
Ingredients
- 4.7 lb peaches
To prevent oxidation/browning
- 4 cups water
- 3 tbsp lemon juice
For the light syrup (check FAQs for alternatives)
- 3 cups water
- 13.5 oz sugar
Instructions
- Sterilize the Equipment
- To avoid bacteria messing with the preservation process, the first step is to thoroughly sterilize everything; the jars, lids, utensils, and tongs you’ll use when canning peaches.
- Boil any heatproof elements in a large pot of water for 10 minutes, ensuring all items are submerged. Then leave them to dry thoroughly on a sterilized surface.Alternatively, preheat the oven to 325ºF/160ºC. Wash the jars in hot soapy water, rinsing them well. Then place them, with no rubber, plastic, or otherwise non-heatproof elements, onto a clean oven tray and heat for 10-15 minutes until completely dry.
- Peel the Peaches
- Rinse the peaches, and then use a small paring knife to cut an X on the bottom of each peach, just thick enough to pierce the skin but not go too deep into the flesh.
- Transfer the peaches to a large heavy-based pan of boiling water and boil for 30 seconds.
- Immediately, remove the peaches from the water and transfer them to a bowl of ice water for just enough time until you can easily manage them. Then, it should be easy to peel them from the X mark.
- Cut all the peaches in halves (or make canned sliced peaches), removing the pit from each peach as you go.
- Keep the Peaches from Browning
- Preparing the lemon water mixture while the peaches cool in the above step is best. That way, it’s ready for instant transferal once you've cut them.Combine water with lemon juice in a large bowl/dish, mix well, and add the peaches to it, leaving them there while you prepare the following steps.
- Make Light Syrup
- In a medium stainless steel saucepan, combine the sugar and water, and bring to a boil over medium-high heat. Stir the mixture often until the sugar dissolves (about 5 minutes). Then, reduce the heat to low to keep the syrup warm.
- Assemble the Jars of Canned Peaches
- Place a trivet at the bottom of a canner or large heavy-based pan (like a stock pot) and fill it wi
Notes
- Freestone peaches are best: This will make removing the pit/stone far easier, saving you time and effort.
- Sterilize everything: So there are no competing bacteria during the canning process.
- Remove air bubbles: Air "pockets" can cling to the fruit and side of the jar and lead to bacteria growth and shorter shelf life.
- Check out my canning guide: For a comprehensive guide to canning plus more top tips and FAQs! You can also refer to the National Center for Home Food Preservation for more information on canning peaches.
- For more flavor, you could add a vanilla pod, cinnamon stick, or even some edible lavender to the syrup while heating it.
- 1001-3000 ft = 25minutes for smaller and 30 mins for larger jars.
- 3001-6000 ft = 30 minutes for smaller and 35 minutes for larger jars.
- 6000 ft + = 35 minutes for smaller and 40 minutes for larger jars.
Nutrition
Serving: 0.5cup | Calories: 149kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 23mg | Potassium: 166mg | Fiber: 2g | Sugar: 35g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.5mg