Preserving Food- Canned Peaches
- audreylynnelder
- Aug 12
- 2 min read
Simple step by step instructions for canning peaches. *
1. Don’t use white peaches for preserving. Seconds or #2’s are a great way to save a bit on a large amount of peaches, just try to get them fresh. If you are using your own grown
peaches, you can put any that aren’t fully ripe in a sunny window for a few days to ripen.
2. Rinse peaches and place in boiling water for one minute or until skin starts to wrinkle
3. Using a slotted spoon or ladle, place peaches in ice water. Once cooled peal off skins.
Some instructions suggest soaking peaches in ascorbic acid to maintain color. We use apple juice for canning, which has ascorbic acid and are happy with the results.
4. Cut slices from peaches removing pits and any bad spots. (We don’t compost pits. The rest can go to compost or make a great treat for chickens)
5. Cook peaches in an apple juice/water mixture until boiling- don’t make too much mixture as this will also be used for canning. We prefer this mix for its lower sugar content, but you can use all juice or create a syrup.
6. Fill sterilized jars with hot peaches/juice leaving a few inches headspace.
7. Wipe rims, carefully place lids on then bands, but not too tight.
8. Water bath pints for 20 minutes, quarts for 25. If using an electric canner fill water to indicated level, if using a stovetop canner cover jars with a few inches of water.
9. Wait around five minutes to remove jars from canner using canning tongs. Once jars are room temperature and lids are set, store in a dark, cool area of your home. If lids fail (have a bubble in the center or pop when you press the center), re-process or store in the refrigerator. Eat unsealed refrigerated peaches within a week.
Opening a jar of these peaches around February will give you the feeling of summer! Happy Canning!
*Canning instructions are based on USDA recommendations
Audrey L Elder
Fourteen Acre Wood
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