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How to Can Peaches

A comprehensive guide to canning fresh peaches using a water bath method. Includes instructions for sterilizing, preparing syrup, and proper storage.

Ingredients

  • Fresh ripe peaches, preferably freestone (17 lbs).
  • Quart jars with rings and new lids (7).
  • Granulated sugar for syrup.
  • Water.

Instructions

  1. Clean and sterilize jars and rings, use new lids.
  2. Fill canner with enough water to cover jars by 1-2 inches, bring to simmer.
  3. Dip in hot water 30 seconds, then ice bath to easily remove skins.
  4. Pack peach slices in jars, add sugar syrup leaving 1/2 inch headspace.
  5. Place in water bath, process 25 minutes (longer for high altitude).
  6. Let rest 5 minutes in water, then remove to cool and check seals.

Notes

Adjust processing time for altitude.
Can add cinnamon or vanilla for variation.
Store up to 18 months.

  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Fat: 3 g
  • Carbohydrates: 105 g
  • Protein: 10 g