Canning peaches is a delightful way to preserve the sweet, juicy flavor of summer for enjoyment in the colder months. Whether you want to add them to desserts, breakfast dishes, or simply enjoy them straight from the jar, canning is a practical and rewarding skill. Below, you’ll find three diverse examples of how to can peaches, each tailored for different preferences and uses. Let’s dive in!
This method is perfect for those who love the traditional taste of peaches preserved in a light syrup. It’s simple, and the result is deliciously sweet!
To begin, gather your materials: fresh, ripe peaches, sugar, water, and canning jars with lids. Start by preparing the peaches: wash them thoroughly, then blanch them in boiling water for about 30 seconds. This will make peeling the skins much easier. After blanching, place the peaches in a bowl of ice water to stop the cooking process. Once cooled, peel and slice the peaches, removing the pits.
In a saucepan, combine 2 cups of sugar with 4 cups of water to create a light syrup. Heat until the sugar dissolves. Pack the peach slices into your sterilized canning jars, leaving about half an inch of headspace at the top. Pour the hot syrup over the peaches, ensuring they’re fully submerged. Wipe the rims of the jars to remove any residue, then seal with the lids.
Process the jars in a boiling water bath for about 20 minutes. Once done, let them cool completely on a clean towel. You’ll hear the satisfying “pop” of the lids sealing, a sign of successful canning!
If you’re looking for something a bit different, consider making spiced peach chutney! This tangy condiment is perfect for pairing with meats or serving on a cheese platter.
Start by preparing about 8 cups of peeled and diced peaches. Combine them in a large pot with 1 cup of chopped onions, 2 cups of sugar, 1 cup of apple cider vinegar, and spices like ginger, cinnamon, and mustard seeds. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour, stirring occasionally, until it thickens.
While the chutney is simmering, prepare your canning jars and lids. Once the chutney reaches the desired consistency, ladle it into the jars, leaving about a quarter-inch headspace. Wipe the rims of the jars, then seal with the lids.
Process the jars in a boiling water bath for 15 minutes. After cooling, your spiced peach chutney will be ready to enjoy!
If canning seems a bit daunting, freezing peaches is another excellent way to preserve them while keeping the process simple and quick. This method allows you to enjoy peaches without the need for a water bath.
Start by washing and peeling your peaches. Slice them into halves or quarters, removing the pits. To prevent browning, you can soak the peaches in a mixture of water and lemon juice (1 tablespoon of lemon juice per cup of water) for about 10 minutes. Drain the peaches and spread them out on a baking sheet lined with parchment paper in a single layer.
Place the baking sheet in the freezer for a few hours until the peaches are frozen solid. Once frozen, transfer the peach slices into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label the bags with the date and store them in the freezer.
With these three examples of step-by-step guides to canning peaches, you’re equipped to preserve the delightful taste of summer in your kitchen. Happy canning!