Canning peaches is a tradition every summer in my family. Here is the method we have used for years! Everyone should know how to can peaches!
How to Can Peaches
Equipment you will need for canning:
How to:
- Select fruit that is ripe but not overly ripe, it’s hard to remove the peels if the fruit is too soft
- Blanch (dip in boiling water) the peaches whole for around 30 seconds (if the peels prove difficult to remove blanch a bit longer)
- Move peaches to cold water and cool for a couple of minutes (this stops the peaches from continuing to cook)
- Gently remove the peels with a paring knife. The peels should easily come off the fruit in large sheets
- Halve the peach and remove the pit
- Stack peach halves in sterilized jars pit side down. Large mouth jars work best. (sterilize the jars by immersing in boiling water for 10 seconds first)
- Add brine to within 1/2 inch of the jar’s lip. *See brine recipe below
- Put sterilized lid and ring on the jar and immerse in a boiling water bath for 10 minutes. (sterilize the lid by boiling for 30 seconds)
- Remove and let air cool. Date the lid with a Sharpie and store the peaches in a dark cool location. They’ll keep for at least a couple years, but will get a bit darker as they get older. We’ve had peaches that have been fine after four years of dark, cool storage.
Brine recipe:
Brine is a sugar/water mix – light syrup – one part sugar to four parts water (use coconut sugar for a healthier option)
3 Replies to “DIY Tutorial: How to Can Peaches”
Quick question… Would it be ok if I use stevia instead of sugar? I usually use the NuNaturals brand stevia in everything I cook… I inherited all of my grandmothers canning equipment so I am now the only canner in the family so I need to learn the tricks of the trade quickly, lol! Thanks for your time!
It should be okay, might alter the flavor a bit. I have not used Stevia in my canning so I cannot properly advise you. Let me know how it works out!
Have u ever used trivia? It is better for u.