DIY Tutorial: How to Can Peaches

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How to Can Peaches | Real Food RN
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)
How to Can Peaches | Real Food RN


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Hi! I'm Kate.

Registered Nurse. Mom. Real Foodie.

Welcome to Real Food RN! A blog with the mission to empower you to live your healthiest life possible, starting today.



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Integrative Nutrition Sample Class CTA

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