How to Can Peaches: A Fun and Tasty Guide to Preserving Summer
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Nothing says “summer” quite like the juicy, golden goodness of a perfectly ripe peach.
If you’ve ever wished you could hold onto that sweet summer flavor all year long, I’ve got fantastic news: canning peaches is one of the best ways to do just that!
With a few simple steps, you can capture the peak-season taste of fresh peaches in a jar.
In this cheerful guide, we’re diving into the wonderful world of canning peaches so we can savor that summery sweetness anytime we want.
Why Can Peaches?
Let’s take a moment to appreciate why canning peaches is so delightful.
For one, it’s all about preserving that juicy, sun-kissed flavor of summer.
But it goes beyond taste—canning peaches also gives us a chance to enjoy a natural, homemade snack or dessert topping that’s free of preservatives and additives.
Plus, there’s something deeply satisfying about turning fresh fruit into a homemade preserve that can sit proudly on our shelves.
And hey, canning isn’t just practical; it’s fun, too!
There’s something almost meditative about peeling, slicing, and simmering fresh peaches to perfection.
So let’s get into it!
What You’ll Need to Get Started
Before we begin, let’s go over the essentials.
Having everything set up in advance makes the process smooth and enjoyable, so here’s what we’ll need:
Fresh Peaches: Look for firm, ripe peaches without bruises or blemishes.
You’ll need around 12–16 medium peaches to fill about six pint-sized jars.
Canning Jars: Choose jars made specifically for canning, such as Mason jars.
You can use either pint or quart sizes.
Water Bath Canner: This is essentially a large pot with a rack that holds the jars.
It helps to heat the jars evenly, making sure they’re properly sealed.
Jar Lifter: This handy tool makes it easy to lift hot jars from the canner without burning our fingers.
Funnel: A canning funnel fits perfectly into the jars, reducing spills when we’re pouring in the syrup and peaches.
Syrup Ingredients: We’ll need water and sugar to create a syrup that keeps our peaches juicy and flavorful.
Other Essentials: Peeling peaches is much easier with a paring knife, and having a large bowl filled with ice water for blanching is helpful.
With these tools and ingredients, we’re ready to start our peach-canning journey!
Step 1: Prepping the Peaches
Now comes the fun part—prepping our peaches!
Here’s how we’ll get them ready for canning:
Blanch the Peaches: Bring a large pot of water to a boil.
Add the peaches to the boiling water and let them sit for about 30 seconds to 1 minute.
The goal is to loosen the skins, making them easy to peel.
Ice Bath: Using a slotted spoon, transfer the peaches from the boiling water into a bowl of ice water.
Let them sit for another minute to cool down.
Peel the Peaches: The skins should now slide off effortlessly.
If you find any stubborn spots, a small paring knife can help.
Slice and Pit the Peaches: Once peeled, slice each peach in half and remove the pit.
You can choose to keep the peaches as halves or cut them into smaller slices.
I personally love the look of halved peaches in a jar, but slices are great too!
This process might seem a bit tedious, but trust me—there’s nothing like the sight of freshly peeled, beautifully sliced peaches waiting to be canned!
Step 2: Make the Syrup
Syrup helps keep our peaches fresh and adds a hint of sweetness.
Here’s how to make it:
Light Syrup: Use 1 cup of sugar for every 4 cups of water.
Medium Syrup: For a slightly sweeter option, use 1½ cups of sugar for every 4 cups of water.
Heavy Syrup: If you prefer a rich, dessert-like sweetness, go for 2 cups of sugar per 4 cups of water.
In a large pot, combine the water and sugar and bring it to a gentle simmer, stirring until the sugar is completely dissolved.
Once ready, keep the syrup warm on the stove.
Option for a Sugar-Free Syrup
If you’re looking for a lighter option, try using apple juice or white grape juice in place of syrup.
Both add natural sweetness without added sugar.
Step 3: Filling the Jars
Now that our peaches are prepped and our syrup is ready, it’s time to fill our jars!
Pack the Jars: Using a canning funnel, pack the peach halves or slices tightly into the jars.
Leave about ½ inch of space at the top, known as “headspace.” This is essential for creating a proper seal.
Add Syrup: Pour the hot syrup into the jars over the peaches, covering them completely but leaving that crucial ½-inch headspace.
Remove Air Bubbles: Run a spatula or a wooden spoon gently around the inside of the jar to release any air bubbles.
This ensures a better seal and prevents any trapped air from spoiling our peaches.
Wipe the Rims: Before sealing, wipe the rims of the jars with a clean, damp cloth to remove any sticky syrup.
Seal the Jars: Place the lids on top and screw on the bands until they’re snug but not overly tight.
Step 4: Processing the Jars in a Water Bath Canner
Now it’s time to give our peaches a hot bath!
Processing the jars in a water bath canner helps ensure they’re sealed tightly and safely.
Prepare the Canner: Fill the canner with enough water to cover the jars by about an inch.
Bring the water to a simmer while we finish preparing the jars.
Place the Jars in the Canner: Using a jar lifter, carefully lower each jar into the canner.
Bring to a Boil: Once all the jars are in, increase the heat and bring the water to a rolling boil.
Process pint jars for 20 minutes and quart jars for 25 minutes.
Cool Down: Once the time is up, turn off the heat and let the jars sit in the water for a few minutes.
Then, using the jar lifter, carefully remove each jar and place it on a towel to cool.
Step 5: Check the Seals
After the jars have cooled for 12–24 hours, it’s time for a little quality check to make sure they sealed properly.
Tap Test: Tap the lid gently with a spoon.
If it’s sealed, you’ll hear a solid, “ping” sound.
Press Test: Press down on the center of the lid.
If it pops back up, the jar isn’t sealed and should be stored in the fridge.
If the seal isn’t tight, don’t worry!
Unsealed jars are still perfectly good to eat; they just need to be stored in the refrigerator instead of on the pantry shelf.
Storing and Enjoying Your Canned Peaches
With our jars sealed and labeled, we’re officially done!
Store your canned peaches in a cool, dark place, and they’ll stay delicious for up to 12–18 months.
Whenever you’re ready for a taste of summer, just pop open a jar and enjoy!
They’re fantastic as a snack on their own or paired with yogurt, granola, or pancakes.
For an extra special treat, warm them up and serve over vanilla ice cream.
Trust me; it’s a game-changer.
Tips and Tricks for Canning Success
As with any skill, canning gets easier (and more fun) the more we practice.
Here are a few tips to keep in mind:
Choose Ripe Peaches: Go for peaches that are firm yet slightly soft to the touch.
Overripe peaches can turn mushy when canned.
Label Your Jars: Add the date to each jar to keep track of freshness.
Experiment with Spices: Try adding a cinnamon stick or a few cloves to each jar for a warming twist.
Stay Safe: Always check the seals and follow the steps carefully.
Safety is key to successful canning!
Embracing the Art of Canning
And there you have it—everything you need to know about canning peaches!
Isn’t it wonderful how we can take something as fleeting as summer fruit and preserve it for the rest of the year?
Canning is a beautiful blend of science and art, and each jar we make feels like a tiny victory.
So grab a bushel of peaches and set aside some time for a joyful, peachy afternoon in the kitchen.
Canning is all about savoring the simple joys, and there’s nothing quite like opening a jar of homemade peaches in the middle of winter to bring a bit of sunshine back into our lives.
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