Canning Peaches





Here you will read how I go about canning peaches by the water bath canning method with great results.

This canning fruit recipe takes a little longer time to do than canning cherries or apricots, as the peaches have to be blanched and peeled, but it is well worth the effort.

Please check out the home canning instructions for canning peaches below.



Ingredients:

  • large canner with basket insert for water bath canning
  • 1 quart glass canning jars, sterilized
  • new lids and screw-on tops
  • ripe peaches without blemishes
  • white sugar
  • water
  • Juice of 1 lemon

Method:

  • Have canner, glass jars, lids and screw-on tops ready to go.
  • Wash peaches, then blanch by dropping into boiling water for about 1 minute.
  • Remove to a pan or sink of cold water immediately and pull off the skins.
  • As peaches are peeled, cut into quarters, remove pit and drop into bowl of cold water to which juice of 1 lemon has been added. This helps to prevent discoloring of the peaches.
  • Pack peaches into sterilized jars, cover with sugar brine to within 1" of top.

  • Sugar Brine

  • 1 cup white sugar to 3 cups of water
  • Mix well and boil for 5 minutes
  • Keep simmering while ladling over fruit

  • Clean jar rims well with cloth, so there is no brine residue on them.
  • Place lids on jars, center, screw on the tops.
  • Place jars in wire basket in canner filled with hot but not boiling water.
  • Water should be 1" above top of jars for processing.
  • Bring to boil. Keep water boiling steadily but not so fast as to shake the jars.
  • Boil exactly 25 minutes. Begin to count time of boiling period when water around jars is steadily boiling. Set an alarm clock to remind you of length of time or mark your time on a scratch pad.
  • Carefully remove hot jars from canner as soon as processing time is up and place on thick cloth or paper away from draft.
  • Let sit for 24 hours before testing seals.
  • Store jars in a cool, dark place.

  • Tip

  • To see how much brine you will need, fill one jar with fruit, then add cold water to jar to within 1" of top.
  • Drain cold water from jar into a measuring cup to see how much brine it will hold, then multiply by the number of jars you are filling.



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