Canning Peaches: A Step-by-Step Guide

Introduction

Canning peaches is a wonderful way to preserve the flavors of summer and enjoy them throughout the year. Whether you’re a seasoned canner or a beginner, this guide will walk you through the process of canning peaches, providing you with a delicious and versatile recipe to savor.

Equipment and Ingredients

Equipment:

  • Water bath canner
  • Canning jars, lids, and bands
  • Jar lifter
  • Lid lifter or magnetic wand
  • Canning funnel
  • Bubble remover or plastic spatula
  • Large pot for blanching peaches
  • Large bowl for ice water
  • Knife and cutting board

Ingredients:

  • Fresh, ripe peaches (about 17-18 pounds for a canner load of 7 quarts)
  • Sugar (optional, for syrup)
  • Water
  • Lemon juice or citric acid

Step-by-Step Instructions

1. Prepare Your Equipment
  • Sterilize Jars: Wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them for 10 minutes in the water bath canner. Keep the jars warm until ready to use.
  • Prepare Lids: Follow the manufacturer’s instructions for preparing the lids. Some require heating in hot water, while others are ready to use out of the box.
2. Prepare the Peaches
  • Blanch and Peel: Bring a large pot of water to a boil. Carefully lower the peaches into the boiling water and blanch for 30-60 seconds, until the skins start to loosen. Transfer the peaches immediately to a bowl of ice water to stop the cooking process. Once cool, peel off the skins using a knife or your fingers.
  • Slice and Pit: Cut the peaches in half and remove the pits. Slice the peaches into desired sizes, typically halves or quarters.
3. Make the Syrup (Optional)
  • Light Syrup: Combine 2 cups of sugar with 6 cups of water.
  • Medium Syrup: Combine 3 cups of sugar with 6 cups of water.
  • Heavy Syrup: Combine 4 cups of sugar with 6 cups of water.
  • **Bring the mixture to a boil, stirring until the sugar is dissolved. Keep the syrup hot until ready to use.
4. Pack the Jars
  • Hot Pack Method: Add peaches to the hot syrup, return to a boil, and then pack the hot peaches and syrup into jars.
  • Raw Pack Method: Pack raw peach slices tightly into jars, then pour hot syrup over them, leaving 1/2 inch of headspace.
  • Adding Acid: To prevent browning, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid per quart jar (half the amount for pint jars).
5. Remove Air Bubbles
  • Use a bubble remover or plastic spatula to remove air bubbles by running it along the inside edge of the jar. Adjust the headspace if necessary by adding more syrup.
6. Wipe Rims and Apply Lids
  • Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until fingertip tight.
7. Process the Jars
  • Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a boil and process:
    • Pints: 20 minutes
    • Quarts: 25 minutes
    • Adjust for altitude if necessary (increase processing time by 1 minute for every 1,000 feet above sea level).
8. Cool and Store
  • After processing, turn off the heat and let the jars sit in the water for 5 minutes. Remove the jars using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
  • Check Seals: Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, it’s sealed. Store the sealed jars in a cool, dark place. Any jars that did not seal properly should be refrigerated and used within a few days.

Conclusion

Canning peaches is a rewarding process that allows you to enjoy the sweet taste of summer year-round. With this step-by-step guide, you can confidently preserve peaches and share their deliciousness with friends and family. Whether enjoyed straight from the jar, baked into pies, or as a topping for ice cream, home-canned peaches are a delightful treat for any occasion.