Last week I was able to can a whole bushel of peaches for use over this winter. And although it took quite a while to get it all done, it’s worth it in the long run to have a “healthier than storebought” option. I like to reduce the amount of sugar a bit so that there’s still enough to preserve the color, but not so much that it’s a dessert!
And while I was canning them I thought I’d do what any other sane blogger would do and take pictures along the way to show you how I did it!
First up, wash the peaches.
*tip – make sure the peaches are ripe! and use the types that come right off the pits, otherwise, you’ll end up with mashed goo instead of slices of peaches.
Next, blanch them.
To blanch, get a pot of water at a rolling boil. Stick a few peaches in for about 30 seconds, then spoon out and place into a sinkful of ice water.
*tip – use LOTS of ice, because it melts fast when you put steaming hot peaches in it and you want to stop the cooking process quickly so as not to soften the peaches too much.
After they are blanched and have been in the ice water for a couple of minutes, you can take them out and get ready to start slicing.
(aren’t they just beautiful? so tasty too!)
Now before you start slicing, it’s best to get everything else ready! Otherwise, they’ll start browning while you wait. So get out your canner and get it all set up. I just use a water bath canner, so I filled it with water and put it over our power burner. I also got the lids to the jars in some boiling water on the back of the stove and started my light sugar syrup over a burner as well.
*Another tip is to start washing your jars in the dishwasher! It keeps them nice and hot while you slice!
While everything else starts to boil, now you can get to slicing!
*tip – keep the skins on until you cut them in half, makes holding on to it easier! Also, once you slice it all the way around, twist the knife a bit to separate the halves before sticking your fingers in it to pull apart. It’ll save you from some smooshed peaches!
After you have both halves off the pit, pull the skins off and slice each half into 4 pieces.
*tip – and put all the skins and pits into a separate bowl to use later for peach pit jelly!
Once you have them all sliced, pack each of the hot jars with peaches and then pour the hot sugar syrup over top, leaving 1/2 inch of space at the top of the jar. Put one of the hot jar lids on and tighten with a lid ring. Process in the water bath canner for 30 minutes, take out and let cool.
This bushel gave me 24 quarts of peaches and right now we’re having a hard time staying away from them! I’d like to wait until the fresh fruit season is over before we dig in!
Canning Peaches
Ingredients
- Peaches
- Ice lots!
- 2 cups Sugar
- 6 cups Water
Instructions
- Wash the peaches and prepare a sink with ice water.
- To blanch them, get a pot of water at a rolling boil, stick a few peaches in for about 30 seconds and then spoon out and place in a sinkful of ice water.
- Prep other supplies: Set up canner, boil lids and jars to sanitize, start sugar water (2 c sugar to 10 c water).
- Begin slicing, leave skins on until you cut them in half. Pull skins off and slice each half into 4 pieces.
- Fill each sterile jar full of peaches, then pour hot sugar/water mixture over the top, leaving 1/2 inch of space at the top of the jar.
- Put sterile lid on and tighten with lid ring.
- Process in canner/water bath for 30 minutes, take out and let cool.
Notes
Donielle Baker
Peach Pit Jelly
Hi! We loved your post over at KiwiLog and decided to feature it as part of our weekly mom blog round-up. Thanks!
Hey, your blog is looking great! I have a question about the type of peaches you used. How do you know which ones will fall off the pit and which ones won’t?
I can’t remember the exact type I bought, but you just have to make sure they’re “freestone” peaches and not cling peaches. I’m pretty sure all the cling peaches are done though as they’re a late July and August peach.
And thank you!
Yay, I canned peaches for the first time this year. And here we are in December and we have them in our pantry to eat when we want fruit or to trade for other goods. Last week my husband took a few to work to trade with his co-worker/hunter friend who bagged a deer recently and had venison steaks prepped.
@kia, Nice! We’ve been enjoying our peaches as well. Though I wish I had frozen some to keep them ‘raw’ and for using in smoothies. I think next year I’ll do at least 1/4 bushel frozen! Hmm….I kinda wonder how they’d be thawed out.
@donielle,
I bought 40 lbs. Of peaches. I did freeze some to grill later in the year. The sugar in the peach caramelizes. Add some ice-cream or eat as is…they are Fabulous!
@donielle, I have a peach tree and freeze them too. They will have a little water in them…but if you plan on a smoothie or peach cobler, peach crisp they will be great. Enjoy.
So how did you like the honey syrup ones?
@Renee, They definitely were not as sweet – but since honey can be pricey, I was rather stingy with it. The color also changed after a few months on the shelf (slightly browned) where the ones with sugar were still bright orange. I was hoping to try sucanat this year, but peaches didn’t last long enough for me. 🙁 I guess there’s always next year!