Description
Learning how to can peaches at home gives you a delicious and simple way to preserve fresh peaches in light syrup for later use.
Ingredients
Scale
- 10 pounds fresh peaches
- 2 cups sugar
- 4 cups water
- OR 1 1/2 cups honey
- Extra water for blanching
- Ice water for cooling peaches
Instructions
- Wash peaches and blanch them in boiling water for 30 seconds.
- Transfer peaches to ice water and peel immediately.
- Prepare jars and keep them warm until ready to fill.
- Combine sugar and water or honey and water in a saucepan and bring to a gentle boil.
- Cut peaches in half and remove pits.
- Pack peaches tightly into hot jars.
- Pour peach juice and syrup into jars while leaving 1/2 inch headspace.
- Remove air bubbles and wipe jar rims clean.
- Apply lids and rings securely.
- Process jars in a boiling water bath for 25 minutes for quarts or 20 minutes for pints.
- Remove jars carefully and cool completely before storing.
Notes
- Freestone peaches work best for easy pit removal.
- You may can peaches without sugar if preferred.
- Leaving skins on peaches is safe and adds texture.
- Wash sticky jars after cooling before storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 quart
- Calories: 1246
- Sugar: 220
- Sodium: 18
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 320
- Fiber: 18
- Protein: 12
- Cholesterol: 0