How to Make Canned Peaches at Home

You can make canned peaches at home to preserve quality, locally grown peaches for colder months. If you are a gardener, canning is one of many ways to preserve your harvest. If you are not a gardner, canning will still allow you to preserve local, fresh peaches from farmers or farmers markets.

Difficulty: Easy

Instructions

Things You'll Need:

• 15 Pounds Peaches
• 6 - 1 Quart Canning Jars
• 6 Cups Water
• 1 Cup Sugar

1. Choose good quality, ripe peaches. Overly ripe peaches will result in a poor product. Wash the peaches and set in a strainer to dry.

2. Prepare a light syrup with water and sugar. Let the syrup simmer over low heat.

3. Peel the peaches. Cut away any bruises or blemishes. Cut each peach in half and remove the pit. You can save the pit to use later for germinating if the peaches have not been refrigerated. Place the peach halves cavity side down in a sterilized canning jar. This is a "raw pack" method and does not require cooking of the peaches before placing them in the jars.

4. Leave at least an inch of space at the top of the jar to ensure the contents do not leak out and interfere with the jar seal. When each jar is filled with peaches pour the syrup over the peaches, making sure all peaches are covered by syrup. Make sure the top of the jar is clean and free from spills to ensure a good seal. A jar funnel will assist in keeping the rims clean from spills. Attach sterilized rims and rings.

5. 
    

   Process the peaches for 30-45 minutes depending on your altitude.
   *0 - 1,000 ft - 30 minutes
   *1,001 - 3,000 ft - 35 minutes
   *3,001 - 6,000 ft - 40 minutes
   *Above 6,000 ft - 45 minutes
   You can find your altitude by following the link in the resource section below.

6. Shut off the heat under the canner. Allow the peaches to rest for 5 minutes before removing the cans from the boiling water. Be careful not to tip the jars as you remove them. Allow the jars of peaches to rest undisturbed at room temperature for 12-24 hours. The jars will make a popping sound as they seal.

7. You can test the seal by pressing the center of the jar lid, if it does not spring up when you release it, the jar is sealed. Label the jars and store them in a cool, dry place out of direct light. Canned food will last longer when stored at lower temperatures.

Resources

• More Canning Recipes by HSSchulte

[mvalora]

on 9/2/2009 Good info on canning peaches.