There’s something magical about opening a jar of home-canned peaches in the middle of winter—it’s like a bite of sunshine straight from July. Canning peaches is a simple, satisfying way to preserve the flavor of summer and bring it to your table year-round. Whether you're a seasoned home canner or a curious beginner, this guide will walk you through the process.
INGREDIENTS
- 2 to 3 pounds of peaches
- Sugar
- Water
DIRECTIONS
RAW PACK: Wash peaches, drain. Peel peaches, cut in half and pit. You can leave peach in halves or slices. Treat to prevent darkening. Make a light or medium syrup; keep syrup hot. Drain peaches. Pack peaches cavity side down (if leaving in halves) layers overlapping, into hot jars leaving 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 in headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 25 minutes and quarts 30 minutes in a boiling water canner.
HOT PACK: Wash peaches; drain. Peel peaches, cut in half and pit. You can leave peach in halves or slices. Treat to prevent darkening. Make a medium or heavy syrup. Drain peaches. Cook peaches one layer at a time in syrup until peaches are hot throughout. Pack hot peaches, cavity side down (if leaving in halves) into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 20 minutes and quarts 25 minutes in boiling water canner.
NOTE: To peel peaches, dip in boiling water for 30 to 60 seconds. Immediately drain and place peaches in cold water. Slip off peel. Cut in half or into slices. Pit and scrape cavity to remove fibrous flesh.
