How to Prepare Peaches for Canning

Peaches should be peeled, pitted and properly sterilized before they are canned. A good canned peach is firm, not soft. Follow these steps to properly prepare your peaches for canning and you'll be delighted when it's time to enjoy the finished product.

Things You'll Need

• Peaches
• Tongs
• Pot
• Bowl
• Knife
• 1 cup sugar
• 4 cups water
• Strainer

Instructions

1. Wash the peaches in cold water.

2. Use tongs to dip each peach into boiling water. Hold the peach in the water for 30 seconds or until the skin becomes loose.

3. Remove peach from hot water and dip it in a bowl of ice cold water for 2 minutes. Pull it out and remove the skin. Use a knife to peel if necessary.

4. Slice the peach in half and then cut out the pit. Scrape any additional residue from the cavity.

5. Mix the sugar and water to create a light syrup. Heat the syrup in a pot under low heat.

6. Place the peaches in the syrup, one at a time. Bring the syrup to a boil to sterilize the peaches.

7. Remove the pot from the heat before the peaches start to cook and become soft.

8. Drain the syrup from the peaches using a strainer. Set the syrup aside for later use.

Tips & Warnings

• Prevent the peaches from browning by coating them in lemon juice, prior to placing the peaches in syrup.

• Don't place too many peaches in syrup at one time. Make extra batches if necessary.