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Canning peaches
How to safely home can peaches, following tested USDA methods
Course
Dessert
Cuisine
American
Keyword
Peaches
Prep Time
2
hours
hours
Cook Time
1
hour
hour
Total Time
1
hour
hour
Servings
1
varies
Calories
78
kcal
Ingredients
peaches
water
Instructions
Put a largish pot of water on to boil.
Prepare a very large pot or bowl of water that has been
acidulated
(by adding lemon juice or ascorbic acid.)
Wash the peaches, and dip them in the pot of boiling water for about a minute, until the skins loosen.
Then dip in cold water, peel the skin off, remove pit, and cut peach flesh into slices if you wish, or leave in halves.
Put in your bowl of acidulated water.
Continue until all your peaches are prepped.
When done, place peach slices / pieces in a large pot of clean water with enough water to cover them.
Bring this pot to a boil.
When it is boiling, the peaches will have been heated enough for packing. Don't cook them.
Pack peach pieces / slices / halves into jars.
Leave 3 cm (1 inch) headspace.
Top up with the water you boiled them in from the pot or if there isn't enough, clean boiling water (such as from a kettle, for instance).
Leave 2 cm (½ inch) headspace after being filled with liquid.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process ½ litre (US pint) jars for 20 minutes; litre (US quart) jars for 25 minutes. Increase time as needed for your altitude.
Nutrition
Serving:
200
g
|
Calories:
78
kcal
|
Carbohydrates:
19.1
g
|
Protein:
1.8
g
|
Fat:
0.5
g
|
Potassium:
380
mg
|
Fiber:
3
g
|
Sugar:
16.8
g