Recipe for Canned Peaches

How to Can / Preserve Peaches

Preserving Peaches for Storage

Canning peaches is an effective way to preserve fresh peaches for eating all throughout the year if you do not wish to freeze them, or you do not have available space in your freezer to store frozen peaches.

Peaches canned alone, is one way to preserve these delectable fruits. It is also possible to can peaches with other fruits and other ingredients. 

How long can you store canned peaches?

Canned peaches that are properly processed can be stored in a cool, dry place for at least one year.

It is important to keep the peaches stored in a cool place.

If stored in a warm place, for example, near hot pipes or ducts, a range, a furnace, or in indirect sunlight, the peaches may lose some of their quality in a few weeks or months time, depending on the temperature.

It is important to store the canned peaches in a dry place to help prevent dampness from corroding cans or metal lids and thereby cause leakage with the result of spoiled fruit. 

Here follows a basic recipe for Canning Peaches

Scroll further down to see additional Peach Preserve Recipes.

Preparing the Peaches

Allow 2 to 3 pounds peaches for each 1 litre jar.

For Canning Peaches, use ripe, mature peaches that are not spoiled.

Gently rinse peaches to remove the "fuzz" than covers the skin and any residual chemicals used by the grower.

Remove skin by peeling peaches or using the blanching method.

GO to Peeling Peaches - How to Peel Peaches

Halve and pit fruit, slice if desired.

Like many other fruits, when canning peaches, they tend to darken when peeled or cut and exposed to the air. To help prevent this place fruit in a colour protection solution as soon as it is peeled and cut. Then, when all the peaches are prepared, drain the peaches and proceed with the canning process.

Use colour protector product such as "Fruit Fresh", or make your own by mixing 1/4 (50 ml.) cup bottled lemon juice with 4 cups (1000 ml.) water.

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Canning the Peaches

Fruit may be packed in water, apple or white grape juice, very light, light, or medium syrup.

It may also be possible to use sugar substitutes such as "Splenda". Use these products as per the manufacturer's instructions.

Prepare desired syrup. 

Prepare desired syrup, allowing 1 to 1 1/2 cups for each quart.

Select a syrup to suit the sweetness of the fruits to be canned - and the sweetness level you prefer.

Measure the desired amount of sugar and water into a saucepan.

Bring to boiling, keep warm.

For very light syrup, use 1 1/4 cups of sugar with 5 1/2 cups of water to yield 6 cups of syrup.

For light syrup, use 2 1/4 cups of sugar with 5 1/4 cups of water to yield 7 cups of syrup.

For medium syrup, use 3 1/4 cups of sugar with 5 cups of water to yield 7 cups of syrup.

For heavy syrup, use 4 1/4 cups of sugar with 4 1/4 cups of water to yield 7 cups of syrup.

*Although you may prefer the sweetness of very light syrup, keep in mind that fruits canned in light syrups are sometimes less firm than fruits canned in heavy syrups.

Peaches can be canned using one of two methods: "Cold" Pack sometimes called "Raw" Pack), or "Hot" Pack. 

Hot packing requires prepared fruit to be heated to a boil in the hot canning liquid. This usually produces a superior quality of canned fruit.

Cold packing involves adding the hot canning liquid to the cold peaches in the jar. This procedure sometimes results in floating fruit, easier discoloration and a shorter shelf life than the hot packing method, however it is a totally accepted method. 

HOT PACK METHOD

Place the prepared peaches, one layer at a time, in syrup.

Return to a boil, or until peaches are heated through.

Pack hot peaches into hot jars and add hot syrup, leaving 1/2" head space.

Wipe jar rims and add hot lids.

Repeat for remaining peaches.

Process in a boiling water bath, according to manufacturer's instructions, and time guidelines below. (Start timing when water boils.)

Heat process: 500ml. jars - 20 minutes, 1 litre jars - 25 minutes, 1.5 litre jars - 35 minutes.

GO to Boiling Water Bath Canning Instructions

Do you have leftover peach juice?
GO to What to do With Leftover Peach Juice

GO to Recipe to Make Peach Jelly from Leftover Peach Juice

 

COLD (RAW) PACK METHOD

Prepare Syrup in a saucepan and bring it to a boil.

Pack the prepared peaches, cavity side down, overlapping layers into hot jars to within 3/4" of top rim.

Ladle the hot syrup over fruit to cover fruit within 1/2" of top rim (headspace).

Wipe jar rims and add hot lids.

Repeat for remaining peaches.

Process in a boiling water bath, according to manufacturer's instructions, and time guidelines below. (Start timing when water boils.)

Heat process: 500ml. jars - 20 minutes, 1 litre jars - 25 minutes, 1.5 litre jars - 35 minutes.

GO to Boiling Water Bath Canning Instructions

Canning Peaches does take some time and effort, but you will reap the rewards when you have delicious, home-canned peaches at your fingertips, whenever you want to use them! 

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