Yes We Can: Caning Peaches

Canning peaches is easy and fun.  Because of their high acid content, they can easily and safely be preserved  through the water boiling canning method using a sugar syrup as a preservative.  So, come on…lets get canning!

Canned Peaches

  • 2 peaches per pint/ 4-6 peaches per quart (approx)
  • medium syrup (makes 7 cups)
  • 3 1/2 c. sugar
  • 5 c. water
  • Poach peaches in boiling water and then soak in cold water.  Skins should come off easily.

    Remove pit and cut in half. Treat to prevent darkening.  ( soak in 1 gallon water: 1Tbs salt: 1 Tbs vinegar or use fruit fresh powder).

    Make syrup: combine sugar and water, bring to a boil.  Bring down to a simmer.  Simmer peaches in syrup for 3 minutes.  Remove peaches and pack into clean hot jars.  Pour syrup over peaches.

    Seal jars.  Process in boiling water.  Pints for 20 minutes, quarts for 25 minutes.

    Forkable Favorites: For a quick dessert, use one pint of peaches in our Deliciously Easy Peach Cobbler

    Related posts:

    1. Easy Canned Whole Tomatoes
    2. Tomato Juice
    3. Pickled Green Tomatoes
    4. Our Favorite Other Pickle: Dilly Green Beans
    5. Easy Roasted Marinara