Wondering how you can peaches to savor them the entire year?
When you order a 25lb case of peaches, canning is the perfect option to keep your peaches longer. And who doesn’t like to savor peaches all year long? Peaches are an easy fruit to can because of their high acidity.
Recipe and directions adapted from BETTER HOMES & GARDENS
The process for canning peaches is simple: Prep, Make a Syrup, Pack, Process and Cool.
Prep the Peaches
As with canning any fruit, start with ripe, unblemished fruit that’s washed well. If you haven’t already, be sure to pre-order your peaches for pick-up.
Peel your Peaches
- Cut a shallow X using a sharp knife on the bottom of each peach.
- Blanch the peaches by carefully lowering the peaches into boiling water for 30 to 60 seconds or until you see the skin start to split.
- Quickly cool the peaches by transferring (use a large, slotted spoon) them to a large bowl of ice water.
- Peel peaches when they are cool enough to handle. Using a small sharp knife, peel off skins.
- Remove the pits: Cut the peach in half to remove the pit.
Test Kitchen Tip: Remember to treat peaches with ascorbic acid color keeper and drain once your peaches are prepped.
Make the Syrup
Choose the sugar level you want and place the following amounts in a large saucepan. Heat until sugar is dissolved. Skim off foam, if necessary, for a clearer syrup.
- Very Thin or Very Light Syrup: Dissolve 1 cup sugar with 4 cups water to yield 4 cups syrup. Use this if you want to cut down on sugar.
- Thin or Light Syrup: Dissolve 1⅔ cups sugar with 4 cups water to yield 4¼ cups syrup.
- Medium Syrup: Use 2⅔ cups sugar and 4 cups water to yield 4⅔ cups syrup
- Heavy Syrup: Use 4 cups sugar and 4 cups water to yield 5¾ cups syrup
This pack method is called raw-pack and is fast and easy and helps preserve the texture of delicate fruits like peaches.
- Pack uncooked peaches, cut sides down, into jars.
- Pour boiling syrup over peaches, leaving a ½-inch headspace.
- Wipe jar rims and threads with a clean, damp cloth to remove any residue. Set lid on the jar and screw on the band.
Process filled peaches in a boiling-water canner for 25 minutes for pints and 30 minutes for quart jars. Start timing when water returns to boiling.
Remove jars from canner; cool on wire racks. Store for up to a year.