Canning peaches is one of my favorite summer pastimes! Having canned peaches all winter long is a great way to whip up a quick cobbler, pie, muffins or quick bread.
While there are many ways to preserve peaches, canning is my favorite way to preserve them for later.
Peaches come into season starting in June here in Ohio! Whether you grow your own peaches, pick some up at the farmer’s market or even find a great deal on peaches at the grocery, it’s definitely worth the time to can up some peaches! Let me teach you how to do it.
Canning Peaches using the Water-Bath Method
Peaches are canned using the water-bath method, because they are a high-acid food. You will need the following supplies to can peaches.
-8-12 pounds of fresh, ripe peaches
-Water Bath canner
-Clean jars, lids and rings
-Jar lifter
-Sugar
Preparing for Canning Peaches
First, prepare your canning jars by washing them in hot, soapy water and rinsing them well. Then put your jars into your canner, which should be filled about 2/3 full with water and heat water to a simmer. Keeping the jars hot will keep them sterile and prevent the cracking of jars when processed.
Next, make your syrup in a saucepan on the stove with sugar and water at your desired sweetness.
Wash your peaches in a sink full of water and drain.
Remove the skins from the peaches and cut into the desired size.
Put the sliced peaches into a bowl of 4 cups of water with 1/4 cup of lemon juice, this will prevent browning while you are working.
When your peaches are ready, remove jars from the canner, one by one, and fill them with peaches.
Using a funnel, add the hot syrup to the jars of peaches, leaving 1/2″ of head space.
Using the end of a wooden spoon or a rubber spatula, insert and stir gently inside the wall of the jar to release any air bubbles.
Then, using a clean damp cloth, wipe the rim of the jar clean.
Taking lids from the warm water, place a lid on the jar and then add the ring and finger tight.
Place your jars back in the canner, making sure that you have at least 2″ of water covering the jars.
Put the lid on the canner and bring water to a boil. Once a boil has been reached, turn the burner down slightly but maintain a consistent boil.
Process pints for 20 minutes and quarts for 25 minutes.
Once time has been reached, remove the canner from the heat and take off lid. Let the jars rest in the water for 5 minutes and then remove using your jar lifter.
Place your jars on a towel, leaving space in between so that air can move between them, and allow them to cool.
Store your canned goods in a cool place and away from light.
Enjoy your home-canned peaches!
