Easy way to can peaches

With this step by step tutorial, learn how to easily can peaches for enjoyment all year long.

Oh peaches, what else can I say about them? They are delicious and tasty in just about everything! I talk alot about eating in season, but I also like to “can” in season. When the harvest is ready, my canner is also ready to bottle up all that goodness so we can enjoy it through the winter months.

Peaches are no different. There is nothing more satisfying than grabbing a can of peaches off the shelf in the dead of winter, especially when I know exactly where the peaches came from and the kitchen that canned it! Talk about taking charge of your food!

Now, we have two small peach trees on the farm, but not enough to store up for the winter. We use these peaches as snacks. When I want a lot of peaches to can, I head over to our local peach orchard.

I buy several bushels of peaches and get to work. And let me tell you, it is a lot of work! Canning is not easy, however, the benefits are worth the effort.

Some of you may need a little more convincing, here are few more reasons to get you canning peaches!

Canning peaches vs. Store bought canned peaches

• Number one reason to can your own peaches? You know where the peaches came from. I say this often, but I will keep saying it. It is so important that we take charge of our food, instead of letting the big food companies do it for us. Remember, these big companies have one goal in mind, money!
• Do you know what is in the can of peaches at the store? Sugar! Yep, they try to slip sugar into everything and canned peaches is no exception. Why add sugar to a fruit that is already filled with natural sweetness? My canned peaches are void of added sugar. Boom!
• Alright let’s talk about what the peaches are stored in, an aluminum can. Peaches can sit in that can for quite a long time in a food facility, warehouse, or grocery store. While it is sitting in that can, the aluminum is leaching into the food (this goes for all aluminum can foods). Studies have shown links from food in aluminum cans to cancer. No surprise here, seems like cancer is linked to a lot of the bad stuff in food. Now, compare that to the home canned peaches. They are canned in a good ol’ glass jar, safe and healthy.

Supplies for canning peaches

So have I convinced you yet to can peaches? If you’re ready to take the next step here are some supplies you will need…

• hot water bath canner/large stock pot/pressure canner
• glass canning jars/lids (I use ball jars and weck jars)

What kind of peaches should I use for canning?

Any kind! As long as the peaches are ripe, but still firm, then they are perfect for canning. When we bought our peaches from the local orchard, I let them sit on the counter a couple of days to ripen.

How to easily can peaches

Alright, your peaches are ripe and ready, let’s get started. The first step is to wash all the peaches. Now, in this tutorial I leave the skins on and here is why…

When I am canning in large quantities, the extra time to peel the peaches isn’t worth it to me. My family doesn’t mind the peels on, in fact, they don’t even notice. So for our family of 8, I can every peach with the skin on. If the skin bothers you, no problem, peel those bad boys!

This post contains affiliate links, which means I make a small commission at no extra cost to you. Click here to read my full disclosure.

Okay, moving right along. Cut the peach in half and then in fourths to remove the pit. Next, cut each fourth into wedges. Place wedges in a clean, glass jar and fill to around 1″ from the top of the jar.

Once all the peaches are in the jars, prepare boiling water. When the water has boiled, pour the boiling water into each jar, stopping 1″ from the top of the jar.

The next step is to place the lids on top. But hold up! Make sure you wipe the rims of the jars first, we don’t want water or food getting in the way of the sealing process. Screw on the bands if using ball jars and place clips on the lids if using weck jars. I also use re-usable lids with my ball jars, as seen in the picture below. These are a twist on the old style of canning with rubber seals. The lids are called Harvest Guard re-usable lids and you can find them here. I love them! I love that they are re-usable and I love that they are American Made, nuff said.

Now it is time to process these beautiful jars of peaches. Below you will find detailed instructions on hot water bath canning peaches and pressure canning peaches.

Canning in a hot water bath

If you have an actual canning pot, then you should have a tray on the inside to place the jars in. If you do not have a tray, I recommend putting a towel on the bottom of the canning pot to prevent breakage. Place the jars in the pot and cover the jars with 1″ of water. Place the lid on top and bring the pot to boil.

Once the pot begins to boil, set a timer. If you are using quart jars, you will want the pot to boil for 30 minutes. If you are using pint jars, reduce the time by 5 minutes and process for 25 minutes.

When the time is up, turn off the burner and allow jars to sit in the water for a few minutes before pulling them out.

Once the jars have been pulled out, allow them to rest until cool and then check to ensure all have sealed properly.

Canning in a pressure canner

Place jars in canner and add 3″ of water. Instructions may vary depending on your canner, so be sure to check your instruction manual. I have an All American Canner (which I highly recommend) and therefore this part will be based on that canner. Place the lid on the canner and seal. Turn on the burner and allow the canner to heat up, it will be ready for the weight when steam has steadily streamed out of the valve for ten minutes. Place the weight onto the valve. You will be processing the peaches at 5lbs of pressure for 10 minutes.

Once the ten minutes have finished, turn off the burner and allow the pressure canner to rest until pressure has reached zero on the gauge. Now, carefully take off the pressure weight and allow the last bit of steam to release (the manual says 1 to 2 minutes). Lift the lid, being careful to lift it away from your face, and pull jars out of the canner. Let the jars rest until cool and then check to ensure all have sealed.

More tips on preserving food

Are you new to canning? Check out my post on The Real Truth About Preserving. And if your looking for more recipes on preserving the harvest check out my page on Canning!

~Amanda