Canning peaches is such a great way to preserve your bumper harvest to enjoy all year long and doing it without sugar is even better! The truth is that we go through these jars so fast that they often don’t last all season!
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I love these peaches. Not only are they amazing tasting but they bring back such great memories.
My friends would come over and mom would open a jar for us and we would eat and eat these things. We would go through several jars. There is no sugar in it but they are sweet and really tasty.
This is a great way to capture summer fruit at its peak and enjoy it all year long. We use these just for eating, for a topping for yogurt, ice cream, peach crisp, dice them up and put them in your oatmeal, etc. Trust me, you will love them!
Do Peaches Need To Be Pressure Canned?
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No, you can use a water bath method or steam canner.
How Do You Prepare The Peaches Before You Can Them?
We put them in a vitamin C water as we are peeling, pitting, and slicing them to keep them from oxidizing when they hit the air.
Do You Have To Blanch Peaches Before Canning?
No, you don’t. It may make peeling easier if you do, but we want them cooked as little as possible.
How Many Peaches Are In 25 Pounds?
1/2 of a bushel will give you 25 pounds.
Why Are My Peaches Turning Brown?
When canning peaches you are going to need to peel and pit all of the peaches. You will then slice them to get them ready to can. If you just put them in a bowl you will look down and find all of your peaches turning brown. This is the oxidation process that happens when the peaches are exposed to air. Look below to see how to stop this process.
What Are The Best Peaches For Canning?
For canning peaches Clingstone peaches are great. You want your peaches firm but not mushy and no signs of spoiling.
How Soon Can I Eat Canned Peaches?
When canning peaches, you do not need to wait to eat them, they can be eaten right away.
Why Are My Peaches Floating In The Jar?
When canning peaches, this sometimes happens if you underfill your jars. Next time put more pieces of peach in your jars and make sure that your peaches are firm and ripe.
What you will need for canning peaches:
- Water bath canner
- Quart Canning Jars
- Rings and Canning Jar Lids
- Vegetable Peeler
- Bowl or bucket to hold your peels and peach pits
- Large Pot to put your peeled peaches in
- Citric Acid or Vitamin C to put in the water to hold your peeled peaches
- Hot Pan Holders
- An Apron
- Nice Padded Rug To Stand On
- Sauce Pan To Warm Juice
- Handled Jar grabber to put jars in and take them out of the canner
- Debubbling wand or a wooden spoon handle to remove bubbles from jars before placing lids on them.
- Labels for canning jars
Recipe For Canning Peaches
Ingredients:
White Grape Juice
2-3 lbs Peaches per quart
Citric Acid or Vitamin C for the water you place the peeled peaches in
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Instructions:
Wash, peel, and slice peaches into a large pan filled with water and 1 tsp per cup of water of citric acid or 3000 mg. per cup of water of vitamin C. This will keep your peaches from turning brown while you are working.
Place the finished peaches in the heated juice long enough to warm them.
Ladle warm peaches & juice into warm jars leaving 1/2″ headspace.
Using the handle of a long wooden spoon slide the handle down the inside of the jar and press the peaches to the center of the jar so all the air bubbles can escape.
Wipe the rim of the jar with a clean cloth.
Place the lid on top and screw down the ring.
CHECK YOUR CANNER’S INSTRUCTION MANUAL FOR YOUR WATER BATH CANNER’S USE
Place in a boiling water canner, processes pints 20 minutes and quarts (pictured above) for 25 minutes
If you are steam canning:
REFER TO YOUR STEAM CANNER FOR INSTRUCTIONS FOR YOUR CANNER.
- Make sure the bottom of your steam canner has at least 3 quarts of water in it.
- Pack the jars with peaches leaving 1/2 inch space at the top. Then fill the jars with juice as above leaving 1/2 inch headspace up at the top of the jar.
- Wipe down the rims of the jar with a clean lint free cloth or paper towel and place the 2 piece lids on your jars and tighten them to just finger tight. Don’t over-tighten because the air needs to get out.
- Place jars into your steam canner.
- Place the lid on top of the steam canner.
- When you see steam coming out of the top out of your canner then start timing for 25 minutes for quarts.
- When the timer goes off let the canner rest for 10 minutes.
- Remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface.
- Leave a space between each jar. Let cool for 24 hours without disturbing
- Label jars with date and what it is and store them in a cool, dark place.
- These peaches will last over a year if stored properly
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Rosevine Cottage Girls Canned Peaches
Canning Peaches
Delicious canned peaches you can enjoy all year long extending your harvest.
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- White Grape Juice
- 2-3 lbs Peaches per quart jar
Instructions
Citric Acid or Vitamin C for the water you place the peeled peaches in
Wash, peel, and slice peaches into a large pan filled with water and 1 tsp per cup of water of citric acid or 3000 mg. per cup of water of vitamin C. This will keep your peaches from turning brown while you are working.
Place the finished peaches in the heated juice long enough to warm them.
Ladle warm peaches & juice into warm jars leaving 1/2" headspace.
Using the handle of a long wooden spoon slide the handle down the inside of the jar and press the peaches to the center of the jar so all the air bubbles can escape.
Wipe the rim of the jar with a clean cloth.
Place the lid on top and screw down the ring.
Place in a boiling water canner, processes pints 20 minutes and quarts (pictured above for 25 minutes
Before you go check out these other preserving and canning recipes:
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