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!
Do Peaches Need To Be Pressure Canned?
How Do You Prepare The Peaches Before You Can Them?
Do You Have To Blanch Peaches Before Canning?
How Many Peaches Are In 25 Pounds?
Why Are My Peaches Turning Brown?
What Are The Best Peaches For Canning?
How Soon Can I Eat Canned Peaches?
Why Are My Peaches Floating In The Jar?
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
Related Post: Apple Orange Preserves
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
Rosevine Cottage Girls Canned Peaches
- White Grape Juice
- 2-3 lbs Peaches per quart jar
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
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