How to Can Peaches
Canned peaches are a delicious treat to have on hand year-round. They are tasty by themselves and great in a homemade cobbler. Here are steps to guide you through canning your own peaches.
Preparing the Peaches for Canning
Select your peaches.Freestone peaches are peaches where the flesh removes easily from the pit. These are the easiest peaches to can. Freestone peaches are the peaches most commonly found in grocery stores and markets. Keep in mind that it takes about 5 large peaches to fill 1 quart jar.
Place the peaches in a bowl.Run the peaches and bowl under cold water.
Blanch peaches in boiling hot water.Blanching peaches makes it easier to peel the peaches and stops the enzymes from degrading the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure that they are submerged.
- Leave the peaches in the water for 40 seconds.
- If the peaches are slightly under-ripened, leave them in the boiling water for 1 minute.
Quarter the peaches.Place the blanched peaches on a cutting board and use a knife to cut them in quarters. Throw away the pits.
Pour ¼ cup of lemon juice onto the peaches.The lemon juice will keep the peaches from browning.
Making the Syrup
Fill a pot with water.While heating the water, add sugar slowly.
- For light syrup, boil 6 cups of water and 2 cups of sugar. This will yield 7 cups of syrup.
- For medium syrup, boil 6 cups of water and 3 cups of sugar. This will yield 6 ½ cups of syrup.
- For heavy syrup, boil 6 cups of water and 4 cups of sugar. This will yield 7 cups of syrup.
Stir the mixture slowly to dissolve the sugar.Bring the water to a gentle boil and keep it simmering.
- Sugar can be replaced by Splenda or Stevia for a low-calorie option. Do not use NutraSweet.
Keep the syrup mixture hot after the sugar has dissolved.Do not keep boiling it. If you continue to boil it, the syrup may burn and they you will have to start all over.
Sterilizing the Jars
Place the jars in the dishwasher.Run the dishwasher for a full cycle. Sterilizing the jars ensures that no bacteria will grow in your canned peaches.
Bring a pot of water to a boil.Place the jar lids in the boiling water. Keep the lids in the boiling water until the jars are filled.
Use a magnetic lid lifter to retrieve the lids when you are ready for them.Wear gloves to avoid any burns.Magnetic lid lifters can be bought on Amazon or at Target and some grocery stores.
- To make your own jar grabber, simply place rubbed bands at the end of a pair of tongs.
Canning the Peaches
Place the cut peaches into the simmering syrup mixture.Stir the pot for 5 minutes.Ladle the peaches into the jars directly from the mixture.
Leave ½ to 1 full inch of space at the top of the jar.Pack the peaches tightly into the jar.
Run a rubber spatula between the packed peaches and the jar.Doing this will remove any air bubbles trapped in the jar. Air bubbles could cause mold to grow inside the jar after it has been sealed.
- Tilt the jar slightly while running the spatula between the fruit and jar.
Pour the syrup mixture into the jar.Leave ½ an inch of space from the top. The peaches should be entirely covered.
Wipe off all spills and sugar from jar, especially the lid area.Place lids on jar and secure tightly.
Using the Canner
Place jars in a canner, leaving 1–2 inches (2.5–5.1 cm) of water above the jars.
- If you do not have a canner, you can make your own. Find a pot or saucepan that is large enough to hold the jars. There should also be room for an inch of water above the jars. Place a washcloth or towel at the bottom of the pot before you put the jars in. This will keep the jars from directly touching the metal of the pot.
Calculate the canning time.Canning time varies according to the type of canner you have and the altitude of your location. Be sure to check your canner's instructions.
- If you are using a boiling water canner, these guidelines should help. For 0–1,000 feet (0.0–304.8 m) above sea level, cook for 10 minutes. For 1,001–3,000 feet (305.1–914.4 m), cook for 15 minutes. For 3,001–6,000 feet (914.7–1,828.8 m), cook for 20 minutes. If you are above 6,000 feet (1,828.8 m), cook for 25 minutes.
- If you are using a dial gauge pressure canner or a weighted gauge pressure canner, you will need about 8 minutes. Clarify with the instruction manual of your canner.
QuestionWhat should I do if I notice a crack in the jar after canning my peaches?wikiHow ContributorCommunity AnswerYou should not eat those peaches. If there are any cracks in the container, it is likely that it did not seal properly, and the peaches are likely contaminated.Thanks!
QuestionCan I reuse the leftover syrup solution?wikiHow ContributorCommunity AnswerNo, that would not be sanitary, and people would get sick.Thanks!
QuestionHow do I know if they have gone bad?wikiHow ContributorCommunity AnswerSmell them or have a little taste when you open the jar. If the glass is clear then you might be able to see a little change in color.Thanks!
QuestionAre the peaches supposed to float after processing?wikiHow ContributorCommunity AnswerThe heavier the syrup, the more likely the peaches will float.Thanks!
QuestionShould I put lemon juice in the top of each jar?wikiHow ContributorCommunity AnswerLemon juice has no effect on the canned peaches.Thanks!
Does this method also work for canning lychees?
How effective is maple syrup for replacing the syrup I need to make?
How long can I keep canned peaches and should I refrigerate them?
I did not do step one in canning the peaches, so I am keeping them in the canning pot for an extra 5 minutes. Is that okay?
Can I reuse the lemon juice on more than one bowl of peaches?
- Here is a quick guide to how many peaches you will need for canning:
- 2 to 2½ pounds of fresh peaches yields 1 quart canned.
- 1 lb. of fresh peaches typically yields 3 cups of peeled, sliced peaches or 2 cups of purée.
- It takes about 5 good-sized peaches or nectarines (or about 10 plums) to fill a one-quart jar of canned peaches.
- An average of 17½ pounds of fresh peaches are needed per canner load of 7 quarts.
- An average of 11 pounds is needed per canner load of 9 pints.
- A bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.
- Be careful when handling hot jars and dealing with boiling water.
Things You'll Need
Magnet lid lifter
Canning Jars with lids (not just reused jars from previous products)
Rubber gloves to protect your hands from the heat
Sources and Citations
- Videos provided by
Upload a picture for other readers to see.
In other languages:
Español: , Italiano: , Português: , Deutsch: , Français: , 中文: , Nederlands: , Čeština: , Bahasa Indonesia:
Mary Ann Russell
Jul 22, 2019
Jun 28, 2019
Jul 15, 2019
Aug 14, 2019
Jun 1, 2019
Aug 23, 2019
Video: How to Can Peaches
Photos inside Sun Valley Lodge
Gentle and Relaxing Yoga Workout
How to Install PHP 5 for IIS 6
I was raped by my stepfather’ – Life after the Olympics for Brazil’s most vulnerable women
How to Improve Your Email Etiquette
DIY Pearl Earring Tutorials for 2015
Movie-Night Mix Popcorn
Passionata SpringSummer 2013 Lingerie Collection
Floor Exercises for Upper, Lower, and Side Oblique Abdominal Muscles
5 Amazing Uses for Botox
Scientists develop intelligent bra
What Is Vestibular Neuritis
How to Read a Long Book in a Week
14Celebrities Over35 Who Could Totally Pass for 18