How to Can Your Peaches

This reminds us of a joke.

I was walking along the road, and ran into a farmer with a bushel of fresh peaches. So, I asked the farmer "What are you going to do with all those fresh peaches?"

He said "We eat what we can and can what we can't."

Canning peaches should keep your peaches fresh for about 12 months!

canned fresh peaches with fresh peaches beside jar from the peach brothers

Prep time: 20 minutes
Ingredients/Equipment:

  • Quart-size jars for canning

  • 16-20 medium-sized fresh peaches

  • 4 canning lids and rings, new and unused

  • Water bath canner

  • Tongs for grabbing jars

  • 4-5 cups sugar

  • Ascorbic acid

  • Juice of 4 lemons

Instructions for Blanching:

  • Before starting the canning process, you must blanch your fresh peaches to take the skin off. Gently cut an "X" on the bottom of your peach, only piercing through the skin, not the flesh of the peach.

  • Bring a pot of water to boil. Fill a separate, large bowl with ice water.

  • Place peaches into the boiling water for 20-30 seconds. Take out of boiling water and place into ice water mixture until peaches have cooled thoroughly. 

  • Peel peaches starting where you cut the "X" into them. Peel until all the skin is gone from your peaches.

  • Place peeled peaches into ascorbic acid or lemon juice to prevent browning while you prepare your cans.

Instructions for Canning:

  • Wash jars, lids, and rings thoroughly before you begin. Simply run them through the dishwasher an hour before you start canning.

  • Start cutting your blanched peaches into halves or slices, removing the pit. Place them into your jars as you go.

  • In a small pot, bring water to a boil. Place your rings and lids in water while you make your canning syrup. Lower heat to medium-low after 5 minutes.

  • Make canning syrup by mixing 8 cups of very hot water with 4-5 cups of sugar. You can add more or less sugar, depending on preference. Add the juice of 2 lemons, and stir until sugar is fully dissolved.

  • Pour your syrup into each jar you have filled, leaving a 1/2" of space at the top.

  • Wipe the outside of jars and place hot lids and rings on jars, sealing firmly.

  • In your water bath canner, bring water to a boil and place jars inside, with water covering the lids of the jars at all times. Boil for 30 minutes, checking to make sure water continues to cover the lids of jars.

  • Leave jars out overnight to cool. Enjoy a taste of summer year-round!

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