Yeah, peaches! Canning peaches is really a lot of fun and very rewarding. Homemade canned peaches are delicious and they make great presents because they are beautiful!
There are two types of canning methods: Water Bath Canning often abbreviated WB and Pressure Canning often abbreviated PC. Before you start canning peaches you need to decide what method you need to use.
The Best Method for Canning Peaches
When canning peaches you have the flexibility to use either the water bath canning method or the pressure canning method. Some people prefer to water bath can their peaches because they feel that pressure canning them makes them too soft, turning them into a mush. A lot of that will be determined by the type of peach you choose. My suggestion is that you try both methods out for yourself and see which you prefer. If you are just starting out, you may want to water bath can them because it requires less equipment.
Now that you know which method you want to use to can your peaches you need to gather your supplies. Pressure canning requires a bit more equipment and a little more money than water bath canning does. Below are some of the tools that I recommend as well as some very helpful books to add to your home library.
Tools You Need to Water Bath Can Peaches
Water Bath Canning Tools I Recommend:
A large tall pot. There are a couple different options you might like to choose from. One option is to go with a traditional Ball Enamel Water Bath Canner. Lots of people choose this option and it includes these 4 essential tools you will need: jar lifter, lid lifter, funnel and bubble remover and headspace tool. Another option that is very popular is a Stainless Steel Water Bath Canner. I personally love this option because of its durability and for the fact that it has a glass lid so you can see if you water is boiling without lifting the lid and loosing heat.
Norpro Canning Essentials – If you don’t buy your water bath canning pot bundled with canning tools then you will need to pick up a few items essential to canning. This specific kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely water bath can. This kit only costs around $10.00. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Tools You Need to Pressure Can Peaches
Pressure Canning Tools I Recommend:
All American Pressure Cooker + Tools – I recommend this one because it uses both a pressure regulator with weights of 5, 10, and 15, plus a visual pressure gauge that is easy to read. Another great thing about the All American is that it doesn’t use a rubber gasket to seal the cooker. It is designed with a metal on metal seal and clamping locks to create a tight seal. Since it doesn’t use a rubber gasket you don’t have to worry about it getting damaged or having to keep a spare gasket on hand to replace a damaged one.
Norpro Canning Essentials – This kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely pressure can. This kit only costs around $10.00. You can buy this same kit in a bundle with the All American Pressure Cooker that I linked above. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Now that you know what method you’re going to use to can your peaches and what tools you need, you now need to prepare your peaches for canning. Like I said at the beginning of this article, canning peaches is fun so let’s get started! 🙂
How to Prepare Your Peaches for Canning
Step 1: Choose a ripe Freestone peach variety. Peaches are usually categorized in one of two varieties. They are either Freestone or Clingstone. A Freestone peach is as its name suggests, the fruit falls easily off of the pit (stone). That is why Freestone peaches are a perfect match for canning. A Clingstone peach will cling stubbornly to the pit making it much more difficult for your to remove the pit from the fruit. Here is a list of Freestone Peaches you may want to choose from. It is not an exhaustive list.
Freestone Peach Varieties
- August Pride
- Baby Crawford
- Belle of Georgia
- Bonanza II
- Bonita
- Cardinal
- Cary Mac
- Contender
- Cresthaven
- Earlihale
- Early Amber
- Elberta
- El Dorado
- Empress
- Eva’s Pride
- Fairhaven
- Fairtime
- Flaming Fury
- Flavorcrest
- Fortyniner
- Frost
- Glohaven
- Golden Jubilee
- Halloween
- Harken
- Harmony
- Madison
- May Pride
- Nectar
- Newhaven
- Pix Zee
- Red Baron
Step 2: If there is an excess amount of dirt or bird poop on your peaches, run them under some water to rinse them off.
Step 3: Blanch your peaches. This involved submerging them for 30 to 60 seconds in hot boiling water to loosen the skins. Then quickly remove them from the hot water and place them in a bowl of cold water.
Step 4: With your fingers peel the peach skins away from the fruit. If the skin does not peel freely, you may want to just eat that one. It might not be ripe enough.
Step 5: Use a knife and follow the natural split in the peach to cut it in half. Remove the pit.
Step 6: Place both peach halves in a bowl of water with Fruit Fresh to prevent them from browning while you finish processing all of your peaches.
Now that you’ve got all your peaches cleaned, peeled, and halved you need to decide if you want to raw pack or hot pack them.
Raw Pack vs Hot Pack
- Raw packing peaches is where you pack raw food in your jar and then add a boiling syrup or boiling water to the jars.
- Hot packing peaches is where you heat your food and then pack it into a jar.
Hot packing removes more air in the jar than raw packing does. By removing as much air as we can we from the jar we will preserve our food much longer. Hot packing also helps the peaches preserves their color and flavor better than the raw packing method. Again, it’s really up to your personal preference. My suggestion is to try both methods and see which one you prefer.
Now that you know the method to use, the tools to gather, how to prepare your peaches, and whether you are going to raw pack or hot pack them, you need to decide what liquid you are going to use for your peaches.
Selecting a Syrup for Canned Peaches
Some people don’t like the idea of adding more sugar than is natural to their canned peaches. This choice is up to you. Adding some sugar to your peaches will help preserve the flavor, color and shape of your peaches. Use this table to help you decide.
| Preparing Your Canning Syrup | ||||||
| Measures of Water and Sugar | ||||||
| Syrup Type | Approx. % Sugar | For 9-Pt Load (1) | For 7-Qt Load | |||
| Cups Water | Cups Sugar | Cups Water | Cups Sugar | |||
| Very Light | 10 | 6-1/2 | 3/4 | 10-1/2 | 1-1/4 | |
| Light | 20 | 5-3/4 | 1-1/2 | 9 | 2-1/4 | |
| Medium | 30 | 5-1/4 | 2-1/4 | 8-1/4 | 3-3/4 | |
| Heavy | 40 | 5 | 3-1/4 | 7-3/4 | 5-1/4 | |
| Very Heavy | 50 | 4-1/4 | 4-1/4 | 6-1/2 | 6-3/4 | |
Directions: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.
Now you are ready for an approved recipe! It’s very important that you use an approved recipe to avoid under processing your peaches. Under processing canned foods can result in illness if spoiled food is eaten.
Approved Recipe for Raw Packing Canned Peaches
Step 1: Fill each jar with raw peaches. If you chose to cut them in half, then place each half cut side down in the jar.
Step 2: Add hot water, or syrup to each jar. (See chart above for recipe). Use your bubble popper and measurer to make sure to leave 1/2 -inch headspace from below the jar rim. This space is important for processing the peaches safely.
Step 3: Wipe the rims with a clean towel and then add your lids and rings to your jars. Tighten the rings firmly but there is no need to put all your muscles into it!
Approved Recipe for Hot Packing Canned Peaches
Step 1: In a large stock pot bring water and sugar to a boil. (See chart above).
Step 2: Add peaches and bring back to a boil.
Step 3: Fill each jar with the hot fruit. If you chose to cut them in half, then place each half cut side down in the jar.
Step 4: Fill jar with hot cooking liquid (syrup). Use your bubble popper and measurer to make sure to leave 1/2 -inch headspace from below the jar rim. This space is important for processing the peaches safely.
Step 5: Wipe the rims with a clean towel and then add your lids and rings to your jars. Tighten the rings firmly but there is no need to put all your muscles into it!
You are pretty much all set to start canning your peaches now! There is just one more thing to consider and that is what altitude you live at. The processing time for canning peaches will need to be adjusted according to your location.
Altitude Adjustments for Pressure Canning Peaches
Pressure canners must be operated differently at different altitudes so it is important that you know your altitude and adjust your weights accordingly. Use this link to help you if you are unsure about what altitude you live at.
Increased pressure must be applied as the altitude increases. Read the users manual on your pressure canner to know what specific pressure your weighed gauge or dial gauge needs to be kept at for your altitude. Under processing of food might occur if you don’t use the proper weight.
Step 1: Add water to your pressure canner. Read your manual to determine how much water you should add to your pressure canner.
Step 2: Add your jars and lock your lid in place.
Step 3: Turn heat on and vent for 10 minutes.
Step 4: Add weight according to your altitude.
Step 5: When pressure is up, then begin your timer. Adjust heat to maintain pressure. Don’t let the pressure drop or climb too high.
| Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot and Raw |
Pints or Quarts |
10 | 6 | 7 | 8 | 9 |
| Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 – 1,000 ft | Above 1,000 ft |
| Hot and Raw |
Pints or Quarts |
10 | 5 | 10 |
Altitude Adjustments for Water Bath Canning Peaches
Processing time will increase if you live at a higher altitude. Use this link to help you if you are unsure about what altitude you live at. It is important to boil your food for the appropriate time for your specific altitude to kill any harmful bacterias.
Step 1: Add jars to water bath canner filled with hot water. Be sure the jars are covered by 1-2 inches of water.
Step 2: Add lid to canner and bring water to a gentle steady boil.
Step 3: Boil according to chart making sure to adjust for altitude.
Step 4: After processing is complete, remove lid, and leave untouched for at least 5 minutes so that the jars can acclimate.
Step 5: Remove jars from canner and place on a clean towel. Leave undisturbed for 12-24 hours.
Step 6: After 12-24 hours, remove rings and check each jar to make sure they are sealed properly. If the jar did not seal, you may choose to reprocess it or refrigerate and use right away.
Step 7: Label each jar with food name and date.
| Recommended process time for Peaches, halved or sliced in a boiling-water canner. | ||||||
| – |
Process Time at Altitudes of
|
|||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft | |
| Hot | Pints Quarts |
20 min 25 |
25 30 |
30 35 |
35 40 |
|
| Raw | Pints Quarts |
25 30 |
30 35 |
35 40 |
40 45 |
|
Pressure canning is a bit more involved than water bath canning is and there are some helpful things to do in order to have a successful experience.
Best Practices When Pressure Canning
- Plan on staying close to your pressure canner. People often make the mistake of leaving their pressure canner when it’s in operation. Remember you are essentially creating a bomb in your kitchen if you are not watching it and adjusting the heat as needed. My suggestion is that you set aside a block of time, free of distractions, so that you won’t need to go very far from your pressure canner. If you have to leave, or get called away, it’s best to remove it from the heat and start all over at a time when you are less distracted.
- Use clean jars and lids. Many of us are very frugal and that is a great attribute, but don’t be so frugal that you use jars that are chipped or cracked and lids that’s seals are damaged. You can buy new jars, lids, and rings fairly inexpensively on Amazon. See this link to compare prices. If you use jars that have even small cracks in them you may end up with broken jars inside your pressure cooker and have to throw everything away for fear of contaminating the rest of your jars.
- You don’t need to sterilize your jars and lids if you will be canning for at least 10 minutes. A lot of people do boil their jars and lids in water, but this is an unnecessary step if you are going to be pressure canning for at least 10 minutes. I would say though, if it makes you feel uncomfortable skipping this step, then go right ahead and do it. No harm either way.
- Use olive oil or petroleum jelly along the rim of your pressure canner to prevent the lid from sticking. Read your users manual that came with your canner for best results.
- To prevent scaling on your jars add a bit of white vinegar to the water in your pressure canner. Scaling is a white film that covers the jars which is caused by sediments in the water. It doesn’t hurt your food, but makes them look less appealing.
- It’s ok to can different size jars at one time or the same food, but use the longer time to process all the jars.
- Don’t open your pressure canner until the pressure has dropped all the way to zero. You could cause serious injury to yourself and your surroundings if you aren’t patient.
Now that you have taken all the time to can your peaches you are going to want to store them in the best possible way.
Best Practices for Storing Canned Peaches
- Label each lid with contents and date you made it.
- Store between 50-70 degrees F. Above 90 degrees can soften the seals and ruin your green beans.
- Don’t stack cans. Stacking cans could damage the seals by placing pressure on them and damaging them.
- Remove rings to prevent a false seal.
- Keep the older jars to the front of your shelf.
One of the reasons we can foods is so that we have a ready supply of food in times when food is scarce or not growing. Because of this we need to know how long we can store our peaches before they will go bad.
How Long do Canned Peaches Last?
Best practice says, we can eat our canned peaches for at least a year. But, they can be eaten longer as long as they are still sealed and don’t smell funny. The quality of our canned peaches will diminish after the first year, but as long as you don’t see any changes in them and there isn’t any mold or scum that has developed, you should be able to eat them longer. Use common sense though and when in doubt, throw them away.
That being said, there is one major concern that you should be aware of when canning.
Danger to Avoid When Canning
Botulism
Botulism is one of the most common concerns people have when choosing to can and for good reason. Botulism is a potentially deadly virus caused by a poison. If food is improperly canned botulism can occur, that is why it is so important to use a USDA approved recipe, like the one I give you in this article, and follow the instructions carefully. Botulism can’t be seen, smelled or tasted.
If your can spurts when you open it, throw everything out, even the jar, lid, and ring. If your lid bulges, throw it all out. If your food is moldy, smells bad, or is discolored, throw it all out as well. Clean up any of the spilled food with a bleach solution. It’s better to err on the side of caution now than to be sorry later. Don’t ever taste food to test if it is safe.
Ready, Set, Go!
I think you’re ready! Now remember, canning peaches is a fun experience! Gather all the materials talked about in this article, set aside half a day of undistracted and uninterrupted time, and have fun! Don’t forget to take pictures of your finished products and share them here with me and with your friends! – Keepsm:)ing!
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