Delicious and easy step by step guide to canning fresh peaches at home!
Course: Side Dish
Keyword: How to can peaches
Servings: 12quarts, approximately
Hot water bath canner
1/2bushelfresh, ripe peaches
2 cups sugar
Prepare jars by throughly cleaning and rinsing them in warm water.
Boil water in large stockpot. Place 6-8 peaches in the pot of boiling water. Allow to cook for a minute and then remove with a slotted spoon into a colander.
Immediately place peaches into a sink or bowl of cold water.
Then slice the peach lengthwise along the natural line; pull apart so you have two halves; remove the pit (with your finger); and slip off the skin. Rinse in cool water if necessary to remove “yuckies”. If there are bad spots slice off or save riper peaches for jam. Continue doing this until your peaches are finished or you come to a good “break point”.
Take your wide mouth jar and gently stack the peaches inside section down into the jar until full, leaving 1/2 inch headspace. (Should be 8-10 peach halves.)
Add 5 cups water to 2 cups sugar in a large pot on the stove. Heat until the sugar is thoroughly dissolved in the hot water. Then slowly pour sugar water into the jars of peaches until the peaches are thoroughly covered. Leave 1/2 inch of space at the top.
Slide a butter knife along the edges to get rid of air pockets and make sure the sugar water is spread out. (The sugar water helps maintain the peaches firmness and coloring. You can rinse off when you serve if you prefer.)
Wipe jars rims with a damp cloth. The top of the jar must be clean or the jars will not seal. Add lids and screw on rings.
Place jars in canner, touching, but not tight. Fill canner with warm water until water just covers the jar lids. Bring to boil. Once boiling process (aka let it continue boiling) for 30 minutes for quarts; 25 minutes for pints.
After 30 minutes are complete, turn off heat and remove canner lid.Allow jars to rest in canner 10 minutes. Remove jars from canner; allow to seal overnight before removing rings.