Description
This canned peaches recipe provides a simple method for preserving the fresh, sweet flavor of peaches, allowing you to enjoy them year-round. Perfect for pies, cobblers, or simply eating straight from the jar.
Ingredients
Scale
- 5–6 lbs Peaches (Freestone peaches recommended for easier pitting)
- 8 cups Water (For syrup)
- 2 cups Sugar (Adjust to taste for desired sweetness of syrup)
- 2 tablespoons Lemon Juice (Bottled or fresh, to prevent browning)
Instructions
- Prepare the Peaches: Wash peaches thoroughly. Blanch peaches in boiling water for 30-60 seconds to loosen the skins. Immediately transfer to an ice bath to stop cooking. Peel the skins off the peaches. Cut peaches in half and remove the pits.
- Prepare the Syrup: In a large saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes.
- Prevent Browning: Add lemon juice to the syrup. This helps prevent the peaches from browning during canning.
- Pack the Jars: Pack the peach halves tightly into sterilized pint jars, leaving ½-inch headspace. Pour hot syrup over the peaches, ensuring they are completely covered, and maintaining ½-inch headspace.
- Remove Air Bubbles: Gently tap the jars on the counter to release any trapped air bubbles. Insert a non-metallic utensil (like a chopstick or bubble remover) around the inside of the jar to release any remaining air.
- Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place sterilized lids on the jars and screw bands on fingertip tight (not too tight).
- Process in Water Bath Canner: Place jars in a water bath canner filled with enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 20 minutes (adjust processing time for altitude – see notes).
- Cool and Check Seals: Carefully remove jars from the canner and place them on a towel-lined surface to cool. Let them cool completely, undisturbed, for 12-24 hours. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed. If the lid flexes, the jar is not sealed and should be reprocessed with a new lid or refrigerated and used within a few weeks.
- Store: Store sealed jars in a cool, dark place for up to 1 year.
Notes
- Adjust processing time for altitude: Increase processing time by 5 minutes for every 1,000 feet above sea level.,Use sterilized jars and lids to ensure proper sealing and prevent spoilage. Sterilize by boiling in water for 10 minutes.,If you prefer a lighter syrup, reduce the amount of sugar.,Add spices like a cinnamon stick or a vanilla bean to the syrup for added flavor (optional).
- Prep Time: 30
- Cook Time: 20
- Category: Preserving
- Cuisine: American
Nutrition
- Calories: 150200
- Sugar: 35
- Fat: 0
- Carbohydrates: 40
- Protein: 1
Keywords: canned peaches, canning recipe, preserving peaches, homemade canned peaches, freestone peaches, water bath canning, peach recipe