Canning peaches in hot water bath canner – 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 around.
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
For a Raw Pack
Make a light or medium syrup.
Blanch peaches for 30 seconds to 1 minute.
Remove skins.
Slice peaches in half, removing pits.
Pack peach halves or slices into jar.
Cover with hot syrup, leaving 1/2” headspace.
Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.
For a Hot Pack
Make a light or medium syrup.
Blanch peaches for 30 seconds to 1 minute.
Remove skins.
Cut peaches in half, removing pits.
Slice peaches into pot with syrup to cover.
Bring to a low boil.
Turn off heat and fill jar, leaving 1/2” headspace.
Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.
Notes
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing Times for Water Bath Canner (Raw Pack)
Altitude – Pints – Quarts
0-1,000 ft - 25 minutes - 30 minutes
1,001-3,000 ft - 30 minutes - 35 minutes
3,001-6,000 ft - 35 minutes - 40 minutes
Above 6,000 ft - 40 minutes - 45 minutes
Processing Times for Water Bath Canner (Hot Pack)
Altitude – Pints – Quarts
0-1,000 ft - 20minutes - 25 minutes
1,001-3,000 ft - 25 minutes - 30 minutes
3,001-6,000 ft - 30 minutes - 35 minutes
Above 6,000 ft - 35 minutes - 40 minutes
source: The National Center for Home Food Preservation
Servings: 22-3 pounds of peaches per every quart jar