Whether your peach trees are full of fruit or you score a lot at the farmers market, canned food is a great way to make the most of them.
Peaches are one of the sweetest snacks of summer and burst with flavour and juiciness, but their seasons don’t last long.
Canned food helps reduce waste, maintain its fresh taste, and enjoy the essence of summer even when the weather drops.
It’s an easy way to maintain that sweet summer vibe all year round!
Instead of resorting to store-bought canned peaches, which often come with extra sugar and preservatives, you can enjoy clean, flavorful fruits packed with peak waves.
It is also a cost-effective and satisfying way to stock your pantry. The process may seem intimidating at first, but once you get it, it becomes a fun and rewarding part of the harvest season.
To munch on, start by choosing ripe, firm fruits, then selecting brunch, peel, pits and slices. Peach slices are packed in bottles sterilized with thin sugar syrup, juice, or water.
Once sealed, the jars are treated with canned water baths and are shelf stable. This process is simple and easy with practice.
What kind of peaches are best for canned food?
Freestone Peaches is an ideal option for canned food. Because the pit holes separate from the meat easily, making preparation much easier and faster. These peaches also retain their shape well during the canning process, resulting in a stiffer, more attractive slice or halves in the jar.
When choosing peaches, look for ripe but still slightly firm fruit. Over-ripe peaches can become mushy after treatment, so avoid ripe peaches and ripe ones that lack the full flavour.
Yellow peaches are generally preferred for canned foods over white varieties, as they generally have a more reliable acidity level.
Always inspect the peaches before use. Choose ones that are free of bruises, soft spots, or mold.
Even if you canned it in syrup, the quality of the finished product starts with the freshness and aging of the fruit itself.
Also Read: What should I do about fresh tomatoes?
How can you make peaches in simple steps?
Canned food is an easy way to maintain the sweet taste of summer harvests. Whether from your own tree or on the market, this simple process will allow you to enjoy juicy peaches all year round.
Follow these simple steps to store your peaches whenever you want for a pie, cobbler, or delicious snack.
Equipment for canned food
Before you begin, gather all the tools you need to make the process smooth and safe. This is what you need:
Water Bath Canner with Rack – Essential for treating jars and sealing them safely. Canned jars, lids, rings – Use mason jars designed specifically for home canning. Make sure the lid and ring are new or in good condition. Jar Lifter and Canning Funnel – The Jar Lifter helps you move hot jars safely, and the funnel makes filling easier and easier. A large pot for peach blanching – use this to bring the peach skin to a boil and loosen. Slot Spoon – Perfect for moving peaches from boiling water to ice baths. Ice water bowl – stops the cooking process after blanching and makes it easier to peel. Measuring cups and spoons – required for syrup production and lemon juice measurements. Bubble remover or non-metal spatula – used to release trapped bubbles from the bottle before sealing. Clean towel – Dry the jar, wipe the rim and create a soft landing spot for the cooling jar.
Step 1: Preparation bottle and bath
Start by sterilizing the jars to prevent contamination. Soak them in boiling water (not boiling) for at least 10 minutes.
Keep it hot until ready to fill. This helps prevent thermal shock when hot syrup is added.
While the jar is sterilized, fill it with enough water to cover at least 1 inch when the canner in the bath.
Now start heating the water and when it’s time to process the filled jar, it’s hot and ready. This saves time and ensures a more seamless transition.
Step 2: Prepare the peaches
Now for the fruits! Choose ripe, firm peaches. It’s too difficult and they don’t taste sweet.
Wash the peaches under cold running water to remove any dirt and fuzz. Using a sharp knife, get a shallow “X” at the bottom of each peach. This helps to loosen the skin during blanching. Place in boiling water for 30-60 seconds and blanch the peaches. Immediately transfer to an ice bath and stop cooking. Once cool, peel off the skin, halve the peaches, remove the pits, and slice into slices or quarters according to your preference.
Step 3: Make the syrup and pack the jar
The peaches can be canned in water, juice or sugar syrup, depending on your preferences and dietary needs. Here’s a simple syrup guide:
Light syrup: 2 cups sugar + 5 cups water Medium syrup: 3 cups sugar + 5 cups water Heavy syrup: 4 cups sugar + 5 cups water
Bring the syrup to a boil to keep it hot. You can also use the sugar-based options using white grape juice, apple juice, or just water.
Before you bottle it, add a bottle of lemon juice to each jar to help maintain the colour and ensure a safe acidity level.
1 tablespoon per pint 2 tablespoons per quart jar
Packing instructions:
Place the peach slices in a hot, sterile jar. Pour hot syrup (or juice/water) over the peaches, leaving half a headspace on top. Use a bubble remover or spatula to gently push it along the sides to remove trapped air. Wipe the edges of the jar cleanly with a damp cloth. Cover and screw the ring into the tight, tight ring on your fingers.
Step 4: Treatment in a water bath
Using a jar lifter, carefully lower the filled jar into a hot bath can. Make sure the jar is completely submerged with at least 1 inch of water on the lid. Place the lid on the can and wait for the water to boil completely. Once it boils, start the timer: pint: 25 min process: 30 min process adjust the time based on altitude as needed when there is time, turn off heat and carefully remove the jar with the jar lifter. Place them on the surface of the towel lining, leaving space between the jars. Let it cool uninterrupted for 12-24 hours.
After cooling, check the seals, label the jars and store them properly (see Storage section). I’ll be keeping a little summer for the next few months!
How to store canned peaches?
Once the jars are fully cooled, usually after 12-24 hours, press down on the center of each lid to check the seal.
If it does not flex or pop, the jar is properly sealed and ready for storage. Label each jar with a date so you know when they were stored.
The sealed jars are stored in cool, dark, and dry places like pantry, cupboards, and basements. Ideally, the temperature should stay between 50 and 70F.
Properly canned and sealed peaches can last up to a year, while maintaining the best flavor and texture.
Don’t worry if the jar is not sealed. It is still usable. Place in the fridge and enjoy within a few days.
Do not attempt to reprocess unsealed jars. This is because it can affect quality and safety.
Also Read: How to Soak Cucumbers with Vinegar and Sugar?
Tips for success
Always use bottled lemon juice, not fresh, to ensure consistent acidity levels required for food safety. Do not overfill the jar. By leaving the space, the syrup circulates around the peach, maintaining its texture and flavor. For best results, choose ripe but firm peaches that retain their shape during processing. Avoid using white peaches unless you are sure there is a safe acidity level as it may affect the final product. Hot the jar before filling to prevent cracking when hot syrup is added. Disinfect tools and surfaces to reduce the risk of contamination and ensure a clean and safe canning process.
Variations of options
For a fun twist, add cinnamon sticks or vanilla beans to each jar. Alternatively, swap the syrup for white grape juice to create a naturally sweet, low sugar version. The uniform slices ensure food and even a clean presentation.
Conclusion
Canned peaches are a great way to maintain their sweet summer flavor all year round. With a little preparation and the right tools, you can store juicy peaches that add sunshine to your meals during the cold season.
Whether you’re snacking directly from the jar or using them in a pie, cobbler or parfait, homemade peaches are definitely worth the effort.
Once you understand that, you may start to look forward to the peach season just for the fun of canned food.
Computer Science Alumnus Khaja Moinuddin is delighted with gardening and homestead. Join him on this blog as he shares his experiences in homesteading, gardening and composting
