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If you'd like to preserve a crop of fresh summer peaches for use in the fall, you can either freeze or can them. If you've been afraid to can peaches because you thought it was hard, think again! This page will teach you how to can peaches you will be able to use all year.
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Canning Peaches
This video demonstrates canning peaches in a medium syrup. The syrup is made by boiling 4 cups of water, 3 cups of sugar, and 2 tablespoons of lemon juice until the sugar is dissolved. The syrup is poured over blanched peaches, which have been peeled and sliced. If you're canning large quantity of peaches, you'll need to blanch them in batches.
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Introduction
Peaches can safely be packed without added syrup, but the texture is not as good as if a sugar solution is used. You can use either a sugar solution, or apple or white grape juice.http://www.foodsaving.com/G2SelectingPreparing-CanningFruit-FruitProducts.pdfStep 1: What You Need to Can Peaches
- For 7 quarts of canned peaches, plan on 17 1/2 pounds of fresh peaches, and enough syrup of juice to cover the peeled and sliced peaches while precooking them. Ascorbic acid will also be useful to prevent the peaches from discoloring.
- Canning does require some special equipment, as well as other items that you may already have.
- Canning pot, with rack and lid
- Large stockpot, big enough to hold 17 1/2 pounds of sliced peaches
- Large saucepan or stockpot with boiling water you can use to top off the canning pot
- Canning tongs
- Tongs, to safely handle hot lids and seals
- Canning jars with bands and vacuum seal lids. Don't use ordinary jars; they may shatter while canning and may not seal correctly.
- Canning funnel
- Several clean towels
- A thin rubber spatula
Step 2: Prepare the Peaches for Canning
- Blanch the peaches, and remove the skins and pits.
- Slice the peaches and place in a stockpot.
- Cover the peaches with sugar syrup, apple juice, or white grape juice.
- Bring the peaches to a boil, and remove from heat.
Step 3: How to Can Peaches
- Check the jars and lids making sure they are in good shape with no defects that would prevent a good seal from forming.
- Sterilize the jars and clean the bands.
- Fill the canning pot halfway up with water.
- Place the rack in the canning pot in the elevated position.
- Heat the water in the canning pot to a simmer.
- Place a sterilized quart sized jar on a towel.
- Place the canning funnel on top of the jar.
- Spoon the peaches into the jar, adding liquid up to 1/2 inch from the top
- Slide a the rubber spatula around the edges of the jar to release any trapped air bubbles.
- Wipe the rim and threads of the jar with a damp cloth.
- Place a clean unused vacuum lid on the jar, centering sealing compound and resting the lid securely on the jar rim.
- Screw the band on the jar.
- Repeat until each of your jars is filled with peaches.
- As each quart of fruit is filled, place it in the canning rack (which should still be in its elevated position in the canning pot).
- After all jars are filled and placed onto the rack, lower the rack into the canning pot. Add water from your reserve pot if necessary to cover the jars by 1 to 2 inches of water.
- Put lid on canner, and bring the water to a boil.
- Process for 25 minutes, and remove from pot using canning tongs.
- Allow jars to cool undisturbed for 24 hours, then test the seal.
- Refrigerate or reprocess any fruit without a good seal.
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