Classic Canned Peaches

How to Make Classic Canned Peaches

1. 1

   Step 1: Prepare jars and peaches (peel & prevent browning)

   Wash jars, lids, and rings in hot soapy water. Keep jars hot until ready—either in simmering water or in a 225°F (107°C) oven. To peel peaches quickly: bring a large pot of water to a rolling boil, cut a shallow X in the blossom end of each peach, and blanch 30–60 seconds (smaller fruit on the short end). Immediately plunge peaches into an ice water bath and slip off the skins. Halve and remove pits, then toss halves briefly in a bowl with the bottled lemon juice to keep them from browning.

   For this step

   • 8 medium peachesFresh ripe peaches (halved and peeled)
   • 2 tablespoonsBottled lemon juice (to prevent browning)
   • 4 pint jars (16 fl oz)Sterilized canning jars, new two-piece lids and rings (pint jars)
   
2. 2

   Step 2: Make the hot syrup on the stovetop

   Combine the 4 cups (960 ml) water, 1 cup (200 g) sugar, and optional teaspoon of canning salt in a large pot and bring to a gentle boil, stirring to dissolve the sugar. Reduce heat and keep the syrup hot but not aggressively boiling — you will fill jars with hot syrup for the hot-pack method. (For a lighter syrup, reduce sugar to 1/2 cup; for heavier syrup increase to 1 1/2 cups.)

   For this step

   • 4 cupsWater (for syrup)
   • 1 cupGranulated sugar (for medium syrup)
   • 1 teaspoonCanning/pickling salt (optional, for flavor)
   
3. 3

   Step 3: Pack jars with peaches and hot syrup (hot-pack method)

   Using a jar lifter, remove a hot jar from the sterilizing bath and place on a towel. Pack peach halves into the jar, rounded side inward, leaving 1/2 inch (1.3 cm) headspace. Pour the hot syrup over the peaches to cover, preserving the 1/2 inch headspace. Press fruit gently with a non-metallic spatula to remove large air pockets.
   
4. 4

   Step 4: Remove air bubbles, wipe rims, and apply lids

   Slide a bubble remover or plastic spatula down the inside of the jar to release trapped air; adjust syrup level if needed to maintain 1/2 inch headspace. Wipe the jar rim with a clean, damp paper towel to ensure a good seal. Place a new flat lid on each jar, screw on the ring to fingertip tight (do not over-tighten).
   
5. 5

   Step 5: Process jars in a boiling water bath

   Place filled jars on a rack in a boiling-water canner or a large pot with 2–3 inches (5–8 cm) of water above the jar tops. Bring water to a gentle rolling boil, then start timing. Process pint jars for 20 minutes at sea level; if using quarts process 25 minutes. Adjust processing time for altitude: add 5 minutes for 1,001–3,000 ft (305–914 m), 10 minutes for 3,001–6,000 ft (915–1,829 m), and 15 minutes above 6,000 ft (1,829 m). Keep the water at a full boil for the entire processing time.
   
6. 6

   Step 6: Cool, check seals, and store

   When time is up, turn off heat and remove the canner lid; let jars sit 5 minutes, then lift jars onto a towel and leave undisturbed for 12–24 hours to cool. After cooling, check seals (lid center should be concave and not pop when pressed). Remove rings, wipe jars, label with date, and store in a cool, dark place for up to 12–18 months. Refrigerate any jars that did not seal and use within a week.
   

1. Wash jars, lids, and rings in hot soapy water. Keep jars hot until ready—either in simmering water or in a 225°F (107°C) oven. To peel peaches quickly: bring a large pot of water to a rolling boil, cut a shallow X in the blossom end of each peach, and blanch 30–60 seconds (smaller fruit on the short end). Immediately plunge peaches into an ice water bath and slip off the skins. Halve and remove pits, then toss halves briefly in a bowl with the bottled lemon juice to keep them from browning.
2. Combine the 4 cups (960 ml) water, 1 cup (200 g) sugar, and optional teaspoon of canning salt in a large pot and bring to a gentle boil, stirring to dissolve the sugar. Reduce heat and keep the syrup hot but not aggressively boiling — you will fill jars with hot syrup for the hot-pack method. (For a lighter syrup, reduce sugar to 1/2 cup; for heavier syrup increase to 1 1/2 cups.)
3. Using a jar lifter, remove a hot jar from the sterilizing bath and place on a towel. Pack peach halves into the jar, rounded side inward, leaving 1/2 inch (1.3 cm) headspace. Pour the hot syrup over the peaches to cover, preserving the 1/2 inch headspace. Press fruit gently with a non-metallic spatula to remove large air pockets.
4. Slide a bubble remover or plastic spatula down the inside of the jar to release trapped air; adjust syrup level if needed to maintain 1/2 inch headspace. Wipe the jar rim with a clean, damp paper towel to ensure a good seal. Place a new flat lid on each jar, screw on the ring to fingertip tight (do not over-tighten).
5. Place filled jars on a rack in a boiling-water canner or a large pot with 2–3 inches (5–8 cm) of water above the jar tops. Bring water to a gentle rolling boil, then start timing. Process pint jars for 20 minutes at sea level; if using quarts process 25 minutes. Adjust processing time for altitude: add 5 minutes for 1,001–3,000 ft (305–914 m), 10 minutes for 3,001–6,000 ft (915–1,829 m), and 15 minutes above 6,000 ft (1,829 m). Keep the water at a full boil for the entire processing time.
6. When time is up, turn off heat and remove the canner lid; let jars sit 5 minutes, then lift jars onto a towel and leave undisturbed for 12–24 hours to cool. After cooling, check seals (lid center should be concave and not pop when pressed). Remove rings, wipe jars, label with date, and store in a cool, dark place for up to 12–18 months. Refrigerate any jars that did not seal and use within a week.