How to Can Peaches
Peaches are a high-acid food processed in a boiling-water canner at a temperature of
212°F (at or below 1,000 feet above sea level). Weight measurements are approximate
and are provided for quart-sized jars; reduce measurements by 1/2 for pint-sized jars.
Ingredients:
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Ripe Peaches. See "Choosing Good Canning Peaches" below.
Either lemon juice or ascorbic acid (e.g. Fruit-Fresh Produce Protector).
White sugar for syrup. Approx. 3 cups white sugar for every 12 lbs peaches. [For
alternative to sugar syrup, see "Processing with Apple Juice" below].
[Optional] Ice for blanching peaches.
Equipment:
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Dishwasher or 1 very large pot with water for sterilizing jars.
1 medium pot with water for sterilizing lids.
1 Boiling water canner (also known as a hot water bath canner).
1 Canner rack.
Glass Mason canning jars with rings and new lids. Approx. 1 quart-sized jar for
every 2-3 lbs of peaches. Wide-mouth jars are best for canning peach halves.
1 rubber spatula or non-metal knife.
1 Large slotted spoon.
2-3 clean kitchen cloths.
[Optional] Large pot with water for blanching peaches.
[Optional] Large bowl with ice water for blanching peaches.
[Optional] Jar lifter (tongs with rubberized ends).
[Optional] Lid wand (with magnet for picking up lids).
Choosing Good Canning Peaches:
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Peaches called "cling-free" or "freestone" work best because the pit separates
easily from the peach.
Peaches should be just ripe. When the fleshy part of the peach around the stem
begins to give just a bit then peaches are generally ripe for canning.
Prepare Canning Jars:
Use one of the following methods:
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Dishwasher: Wash and dry the glass jars in the dishwasher on a "sterilize" or
complete hot water cycle; keep dishwasher door closed as much as possible and
remove jars one at a time when ready for use.
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Hot Water: Submerge jars fully in water, bring water to a simmer (180 degrees F)
and keep jars simmering (at least 10 minutes) until ready for use.
or
Prepare the Peaches:
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Rinse the peaches in water and drain.
Peel the peaches. An easy way to do this is by blanching. Bring a large pot of
water to boil. Dip a few peaches in the water for 30-60 seconds and remove them
with a large slotted spoon (so hot water drains off). Immediately transfer the
peaches to a large bowl of ice water.
When you remove the peaches from the ice water, the skin should peel off easily.
Cut in half and remove the pit.
Put peach halves in a Ziploc bag or Tupperware or bowl. To prevent
discoloration, mix with lemon juice (enough to coat peach slices) or ascorbic acid
(1/2 teaspoon ascorbic acid per 1 cup sliced peaches).
Make the Simple Syrup:
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Use approximately 3 cups white sugar and 5 cups water for every 12 lbs
peaches.
Set stove to medium heat. Add water to large pot and slowly stir in the sugar. Stir
constantly until sugar dissolves.
Bring to a gentle boil and keep it simmering (but not boiling) until ready to use.
If you prefer to use unsweetened apple juice, see "Processing With Apple Juice" below.
Cook and Pack the Peaches:
Peaches can be packed with either the hot pack or cold pack method; below is a
description of the hot pack method:
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Drain peaches from lemon juice (if applicable).
Cook peaches one layer at a time in simmering syrup until peaches are hot
throughout (about 5 minutes).
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Tightly pack the hot peach halves, cavity side down, into jars, leaving 1/2 inch of
headspace. Cover the peaches with the hot syrup (still leaving 1/2 inch
headspace).
Run a rubber spatula or non-metal knife gently between peaches and jar to
release trapped air bubbles. Try tilting the jar slightly while running the tool
between the fruit and the edge of the jar and pressing inward against the fruit a
few times.
Wipe the jar (especially the rim) with a clean damp cloth. Use the magnetic lid
grabber to pull 1 lid from the hot water and place it on the jar. Attach a band over
the lid and tighten firmly.
Place packed jar on canner rack in boiling water canner immediately after jar is
filled.
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Process in Boiling Water Canner:
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Fill the boiling water canner 2/3 full with water and bring to a simmer (180° F).
Place canner rack in the boiling water canner over simmering water so that arms
of canner rack stick out above boiling water canner (and canner rack is not yet
sitting on the bottom of the boiling water canner).
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Place each jar on the canner rack immediately after it is filled. Once all jars are
filled or canner rack is full, lower canner rack into simmering water. At least 1-2
inches of water should cover the jars. Add boiling water if necessary. Put canner
lid in place.
Adjust stove-top heat to medium-high and bring water to a rolling boil. Process
pint-sized jars for 20 minutes and quart-sized jars for 25 minutes, maintaining
rolling boil throughout processing time.
After processing time ends, turn off heat and remove canner lid. Let canner cool
5 minutes before removing jars.
Using a jar grabber, lift the jars out of the water and let them cool on a clean, dry
cloth overnight, leaving 1-2 inches of space between jars. Do not touch jars or
check lids.
Once the jars are cool, check the seal. Press the center of the lid gently. If it pops
down and up, the seal is no good and the jar should be reprocessed (see below).
If, however, the center of the lid feels concave, it doesn’t pop when pressed, and
if you remove the band and can’t easily lift the lid with your fingertip, then the seal
is good.
Remove bands and wash entire surface of jar to remove food residue. Bands
need not be replaced (and, if left on jars, they may corrode and become difficult
to remove).
Store jars with good seals in a cool, dry, and dark place.
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Reprocessing Jars, if Seal is No Good:
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If the lid doesn’t seal in 24 hours, the jar can be immediately reprocessed.
Remove lid and reheat contents.
Pack peaches and liquid into clean hot jars.
Place a NEW heated lid on the jar and attach a band.
Reprocess in the boiling water canner (as described above).
Processing With Apple Juice [Alternative to Using Syrup]:
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After washing, peeling, cutting and pitting peaches, cook peaches in water one
layer at a time until hot throughout.
Heat apple juice to low boil.
Pack hot peaches in jars, cavity side down, leaving 1/2 inch headspace.
Ladle hot juice over peaches, leaving 1/2 inch headspace. Remove air bubbles.
Place lids and rings on jars.
Process pints 20 minutes (or quarts 25 minutes) in boiling-water canner.