Homed canned peaches are fabulous to eat when they are out of season. Not only are they less expensive than store bought canned peaches but they taste much better. Here I’ve provided a thorough guide to canning peaches that should be helpful for both the newbie and experienced canner.
Tip: The trick to canning peaches and having fun is to be prepared, enjoy some good music and not to do it alone. If you can snag a good looking guy to help, all the better.
How many peaches?
To determine how many peaches you need, first estimate how many quarts (1 L jar) will be consumed each week in your home. If you don’t think you’ll eat a whole quart in a week then envision your monthly consumption.
We go through one quart a week and that’s only because I ration them. There are 52 weeks in a year so that means we need about 52 quarts of peaches plus some extras for sharing. A quart jar fits about 2 to 2.5 lbs (about 1 kg) of peaches depending on their size and how you cut them up. If I want 52 quarts of peaches then I need 100 to 130 lbs of peaches.
Water bath canning pot + lifter
Ladle, slotted spoon + wooden spoon
Funnel (that fits a wide mouth jar)
Peaches can be hot or cold packed. This means you can pack peaches into jars cold or you can warm them up in the hot syrup first. I recommend cold packing. Cold packing takes less time, is less awkward and less messy. For peaches there doesn’t seem to be a big difference in the end result between hot and cold pack.
Pack the peaches into the jars pit side down. Tip: Tap the jar onto the countertop to get the peach slices to settle into the jar. You might be able to fit an extra slice or two by doing this.
When you have seven quarts filled with peach slices add the hot syrup to the jars leaving 1/2 inch head space (the space between the liquid and top of the jar). Using a wood chopstick or wood skewer release any bubbles trapped in the jar. Top up syrup if necessary. Don’t use any metal utensils in the jar because it can weaken the glass. Tip: Pressing down on the top peach slice also releases bubbles trapped under the peach slices.
Wipe the rims of the jar and place a lid and ring onto each jar. Tighten the ring fingertip tight. You want the ring tight enough that the contents won’t escape but loose enough that air will escape creating a vaccum.
Place the jars into the canning pot ensuring that the water covers the jars at least an inch over the tops. Bring the water to a rolling boil. Once the water is boiling heavily begin timing. For raw pack peaches process for 30 minutes. If your altitude is greater than 1000 ft adjust your processing time accordingly by checking this chart.
Tip: Using a propane burner is the best way to can a large amount of peaches. It’s much faster and because the processing happens outside it keeps the house cooler.
Remove the jars at the end of the processing time and allow to cool completely. Tip: If you are using Tattler lids don’t forget to tighten the rings. Do not tighten the rings if using metal lids!
Refrigerate any jars that did not seal.