Canning Peaches

I honestly don't even have a peach tree and I have only canned them a few times. However, I just don't think that this blog would be complete if I didn't include peaches.


In case there is somebody who doesn't know how to peel a peach, dip it in boiling water just until the skin starts to crack, then dip it straight into cold water. You can slip the skin off with your fingers. It is helpful to soak the cut fruit in Fruit Fresh to prevent browning while you are peeling and cutting up the rest of the fruit.

I personally have a preference for canning with the "raw pack method" but as explained in Ball Complete Book of Home Preserving, that method doesn't work well for peaches. They have too much air trapped inside them, and heating them helps to release some of the air, and prevent them from floating. When using the "hot pack method" it is helpful to heat the fruit in small batches. By not filling your pan too full, you have room to get a ladle full of syrup.

Peaches in Medium Syrup
(yield is about 4 quarts)
(Printable Recipe)

8 to 12 pounds peaches, peeled, pitted and either left as halves, or cut into slices.
5 1/4 cups water
2 1/4 cups sugar

Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through, about one minute. Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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