One of my favorite varieties of fruit is peaches. I always look forward to late summer when the peaches are ready to harvest. They are so juicy, sweet, and delicious. One of the best way to preserve peaches is to can them in simple syrup. Let’s talk how to water bath can peaches.
Canning peaches is really simple and one of the best ways to preserve peaches for enjoying all year. Let’s get to it. learn how to can peaches in simple syrup.
Canning peaches in simple syrup
In order to can peaches they will need to be washed and peeled. Here are some instructions on how to peel peaches. Once your peaches are washed and peeled they will need to be sliced. Peeled peaches are very slippery. They will be very hard to hold on to so it is a good idea to hold them over a bowl while you are slicing them. That way if you accidentally drop one it will land in the bowl and not on the floor or counter. There are several different ways to slice the peaches. We use a paring knife to cut our peaches. Your peaches can be sliced into halves, quarters, or into smaller slices. It really just depends on what your preference is.
Making simple syrup for canning
We can our peaches is simple syrup. Simple syrup is simply a mixture of water and sugar. Using raw sugar like Demerara will give your peaches a more rich and full flavor. To make simple syrup you will need to bring some water to a boil and then dissolve the sugar in the boiling water. Ratio of sugar to water will vary depending on whether or you want heavy syrup, medium syrup, or light syrup. We like a medium syrup. It is one part sugar and two parts water. You will need approximately 1 and 1/4 cups of simple syrup for each quart of peaches. For example for seven quarts of canned peaches you will need about 8 and 3/4 cups of simple syrup.
Be sure to run a butter knife or canning tool in the jars to remove any air bubbles.
Packing fresh peaches in jars
You will need seven quart jars washed and sterilized. Sterilization can be achieved by placing your washed jars in the oven at 275 degrees Fahrenheit for twenty minutes. You can also place the jars in a pot of boiling water for ten minutes. It is important to let your jars cool to the temperature of your peaches and simple syrup before packing them to avoid the risk of breaking the jars.
We choose to raw pack our peaches rather than cook them before packing in the jars. You will need to to place as many peaches into your jar as you can. Be careful not smash or crush the peach slices while pack the jars. Leave 1″ of head space in your jars when packing the jar. This will ensure that they can covered with simple syrup. After your jars are all packed they will need to be filled with simple syrup. The jars will need 1/2″of head space when filled with the syrup. After your jars are packed with peaches and topped off with simple syrup you will need a wet, warm dishcloth to wipe the rims. This will help to ensure a good seal when your peaches are canned. After the rims are wiped clean they are ready for their lids. Place the lids on the jars and tighten the rings finger tight.
Water bath canning peaches
You will need a large pot or canner to water bath can your peaches. It is important that the pot is tall enough to allow the jars to be completely covered with water. It is a good idea for the jars to be covered be at least one inch of water. This will ensure that they are covered throughout the canning process even after some of the water evaporates. You will need to have a canner rack or old dish towel to place in the bottom of the canner or pot so there is no direct heat on your jars. If your jars were placed directly on the bottom of the canner they would likely break due to the heat conducting through the pot and into the jar. The water used needs to be close the the temperature of the jars.
Once you have placed your jars in the pot and covered them with water you will need the bring the water to a gentle boil. After water starts boiling set a timer for 25 minutes for quarts or 20 minutes for pints. After they have boiled for 25 (or 20 depending on jar size) minutes they are finished canning. Turn off the stove and remove the jars from the pot or canner. Be very careful! They are extremely hot! I use canning jar lifter or insulated rubber gloves to ensure that I don’t get burned. I place a towel on my counter to put the hot jars on when remove them from the canner. I’ve also used a cutting board to insulate the counter from the hot jars. Allow your jars to cool completely. This usually takes at least six hours (I prefer to leave them overnight). Once cool, you can remove the canning rings to be used next time you can. You are now ready to label your jars. It is a good idea to put the date that your peaches were canned as well as what exactly is in the jar. In this case I would write date/peaches on my label.
Canning peaches is a really simple and delicious way to preserve peaches! We enjoy the entire process but the best part is enjoying our bounty throughout the year!
Technically peaches do not need to be peeled but the end product is much more pleasant if they are peeled.
Pints need to be water bath canned for 20 minutes and quarts for 25 minutes.
Home canned peaches will last for 18-24 months. They can still be eaten after that but the flavor and quality will decrease over time.
No, peaches are actually better canned in a water bath. A pressure canner will cause the peaches to be very soft and mushy.
- Fresh Peeled Peaches
- 7 Quart Mason Jars
- 9 Cups Simple Syrup
- Sterilize Jars
- Slice Peaches as desired (half, quarter, or slices)
- Pack peaches into jars
- Fill jars with simple syrup leaving 1/2" headspace
- Place jars in canner
- Water bath jars for 25 minutes for quarts or 20 minutes for pints
We use medium simple syrup for our peaches but light or heavy syrup can also be used.
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