Does anything beat picking a peach fresh off the tree and eating it right there? Home canning peaches enables you to have that fresh taste year round.
Peaches may be processed in a water bath canner.
Gather your canning supplies
Prepare light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves.
You can also make a syrup with honey if you don't want to use processed sugar.
Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)
Prepare light or medium syrup. I prefer a light syrup for canning peaches. Simply heat water and syrup in a pot until sugar dissolves. I like to do this right in a tea pot.
Peel your peaches
Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.
I like to can peaches in halves but you may also cut smaller if you wish. Pack peach halves with cavity side down. They pack better and you will fit more in a jar. If you have wide mouth jars it makes it easier to place the peaches in the bottom of the jar cavity side down.
To prevent browning of peaches you will want to slice the peaches and cover quickly with syrup. Another way to prevent browning is to treat with ascorbic or citric acid. This should be available in the canning sections at the grocery store or the hardware store. Follow the instructions on the package.
When canning peaches you can either raw or hot pack. It is up to you.
Wipe the rims clean, remove any air bubbles and place your lids.
For more details follow water bath canning instructions.
Process pints 25 minutes and quarts 30 minutes.
Don't forget to adjust for Altitude.
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|
HI Sharon...Thank you so much for this site! It's very helpful!
I just canned some peaches, and I noticed they were leaking a bit of juice. They popped and sealed, but the jars are sticky. I haven't actually tested the lids, because they have only been out of the canner a couple of hours, but they are concave.
I looked on the USDA web site, and they say it's fine to loose some liquid. A couple of my jars lost enough that the tops of a few peaches are not covered. Should I be concerned?
Thanks so much!
Hi Jenny, yes sometimes the liquid will leak out and you will have low levels of juice and as you found out that is ok. I've read that the peaches above the liquid may brown, but I've never had that happen.
If you've lost a lot of liquid you might want to just put those jars to the front of your cupboard so they get used up first. That is what I usually do.
To lessen this next time. Try leaving your jars to rest in your canner for 3 to 5 minutes or so after the water stops boiling. This just slows down the cooling process in the jars and may help. I suggest the same for those pressure canning.
I hope this helps!
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