Want to know the easiest way to can peaches? It’s all about one key step. Follow this simple step-by-step tutorial to preserve one of summer’s gems so you can enjoy peaches year round.
The first time I canned peaches I was overwhelmed. There was so much work involved.
I was not new to canning. I didn’t have three kids yet. No big deal.
I had purchased a half bushel of peaches assuming that would be a good starting point. I ended up doing one round of canned peaches and freezing the rest. After peeling, pitting, chopping and canning one batch I gave up and just figured canned peaches would not be on my list of to-dos again for many…many years.
Then my mother-in-law told me a trick that changed everything.
Do NOT peel your peaches!
Of course this makes canning peaches about ten times easier. But it also preserves the sweetness and flavor of the peaches.
There is no need to worry about having to eat the skin either. It comes right off when you are ready to eat the peaches.
I have now successfully canned many…many quarts of peaches! Instead of being the hardest canning task it is about the easiest one I do all year.
I try to buy a half bushel every summer and can twenty one quarts of peaches, with a few left over for baking and eating.
Have you ever wanted to try canning peaches but it seems like a daunting task? I promise you it is not.
Grab a few peaches before they are gone for the summer and preserve them to enjoy all winter.
No more spending hours in the kitchen. This is the easiest way to can peaches. This summer I canned twenty one quarts in ONE day! With three young children, one nursing frequently. If I can do it anyone can!
One round of canning:
One half bushel of peaches = 3 rounds of canning (21 quarts) plus a few extra peaches for eating fresh
The Easiest Way to Can Peaches
- Let the peaches sit in a single layer until they are ripe but still slightly firm.
- Prepare the simple syrup: Heat water and sugar in a large pot until sugar is dissolved. The syrup needs to be warm/hot when ready to can. You can prepare the syrup up to a few days in advance and just warm it before canning.
- Fill the canner with water and place the clean, quart jars inside. Put the lid on. Turn on the stove to high heat and let the water heat up until small bubbles appear. Maintain this low simmer and allow the jars to heat for ten minutes.
- Wash the peaches well. This is important since you are keeping the skins on.
- Fill a large bowl 2/3 full of water. Add 1/4 cup of lemon juice.
- Cut the peaches in half. Twist. Remove the pit. Quarter the peaches and place in the bowl of lemon water. Continue until all of the peaches are quartered.
- Remove the jars from the hot water.
- Fill the hot jars with the peaches, skin side up if possible.
- When all of the jars are full ladel the hot syrup into the jars, leaving 1 – 1 1/2 inches of space at the top of the jar.
- Wipe the jar rims. Place a lid on and secure a band around the lid.
- Place all of the jars back in the canner. Put the lid on. Return to a boil.
- Let the jars process for 30 minutes (25 minutes if doing pints).
- Turn off the heat. Remove the canner lid. Let sit for 5 minutes.
- Remove the jars from the canner and place on a towel. Let the jars sit, untouched for at least 6 hours.
- When the jars are completely cool you can remove the bands, label the lids and store in your pantry.
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