How To Can Peaches At Home - Delish

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Yields: 2 qt.Prep Time: 5 minsTotal Time: 3 hrs 30 mins

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Finding good peaches outside of summer time is nearly impossible. That's why we like to either freeze or can them. Freezing peaches is great for when you want fresh, uncooked peaches like in this raspberry peach upside-down cake. Canned peaches are great for any cooked peach recipe.

Obviously buying canned peaches is a great option. But when we get our hands on some really amazing peaches, we know we have to break out some jars and can them ourselves. Canning or jarring is the process of adding submerging food in liquid (in this case peaches into a sweet syrup) in a can or jar, sealing it and cooking the jars until all the microorganisms and enzymes that cause spoiling are killed. And the vacuum seal that is created in this process ensure that no new ones can get in, and the peaches last for up to 18 months.

It's a shortcut to peach crisp or a peach pie. My favorite is to eat them straight from the jar! Properly sealed jars will last for months stored in a dark cool place. Once opened, peaches last for about 2 weeks in the refrigerator.

Have you tried this yet? Let us know how it went in the comments below!

Editor's note: This recipe was update to add a video and more information about the dish in the introduction on July 8th, 2022.

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Ingredients

4 lb.
peaches (about 9 large peaches)
1 1/2 cups
granulated sugar
8 cups
water

Directions

1. Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach.
2. Step 2Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches.
3. Step 3Slice peaches and discard pit. Divide peaches between 4 sterilized canning jars, being sure to leave about 1” of space from top of jar.
4. Step 4Make simple syrup: In another medium pot over medium heat, add sugar and 8 cups water and bring to a simmer. Stir until sugar is dissolved.
5. Step 5Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids.
6. Step 6To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes.
7. Step 7Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week.
8. Step 8Once jars are properly sealed and cooled, store in a dry dark space until ready to eat.

Parker Feierbach

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