If you’re interested in canning peaches, this book will help you figure out how to do it and when to do it. You’ll learn about the best varieties of peaches, how to pick them, and how to store them once they’ve been canned.
Peaches are easy to can. All you need is a pressure cooker and you’re good to go. Not many people are willing to venture into the canning process, though, because they don’t have a pressure cooker and so they think they can’t get the job done.
Canning Peaches Without a Pressure Cooker
Contrary to popular belief, you don’t need a pressure cooker to can your peaches. All you need is a mason jar, a wire rack, a large pot, and some boiling water.
You should always wash the jars, lids and screw tops before you start canning. Make sure there aren’t any cracks or other issues on the jars because they can break when the pressure is applied during the canning process.
Put the jars and the lids into a pot and put it on the stove. Turn the heat to medium and let the jars sit in the pot for 10 minutes. When you remove the jars, take them off the heat and leave them in a warm place for about 20 minutes.
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If you are finished with the canning process, it’s time to add your jams to the jars. Make sure that all the jars are filled, and then seal them up and store them.
Place your fruit into the boiling water, making sure to stir the water every few minutes so that the fruit cooks evenly. After about 10 minutes, remove the fruit from the heat and let it sit for an additional 5 minutes to cool down. Once the fruit has cooled down, remove the lid from the mason jar and pour in your sugar syrup. You may need to use a spoon to stir the mixture to make sure it’s well mixed.
Place the jars on a wire rack and cover them with a towel. Let them stand in the hot water for 10 minutes. Remove them from the hot water and let them rest on the towel until they are completely cooled.
Canning Peaches
Peaches can be canned at any time of year, but they are usually picked and canned when the fruit is ripe. You can choose from two different methods of canning peaches, which include using honey or juice.
Choose a juice that has fresh-squeezed juices, rather than juice from concentrate. Frozen concentrate juice can be mixed with water, but if you use it without mixing it with water, it will be much sweeter and can have an unwanted aftertaste.
This book will help you decide which type of peaches are best for canning. You’ll learn about freestone and cling peaches, and how to select those that are best for canning.
Avoid canned white peaches.
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You might find freestone peaches easier than cling peaches. They’re easier to separate from their seed, but the cling peaches are easier to peel.
So if you’re thinking about trying to can your peaches, it’s not going to be as easy as you’d expect. You may end up having to slice them up into quarters instead of being able to can them in halves.
You can add the peels directly into the jar with the fruit, or you can peel the fruit first and then add the peels into the jar. Peeling the fruit removes the wax and pectin that protects the fruit from spoilage.
You don’t want to keep your peaches at the bottom of the jar; that’s where they get all sticky and gross. Instead, you want to keep them in the middle of the jar, where they stay cool and fresh.
To make your peaches last longer, you should cool them in a hot syrup for about two minutes. Transfer the fruit into a jar, then add the rest of the hot syrup. Seal the jar and let it sit at room temperature for about an hour.
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Leaky Jars
There are a few things you can do to avoid this problem, including making sure your lids are properly tightened and using slow, steady movements when you pour your syrup.
You should always double check the lids to make sure there are no leaks or spills. If there are any leaks, it means that the syrup is running out, which means that your peaches are going to go bad soon.
When peaches are at their prime, you don’t want to waste anything from them so make sure to clean out all the peach residue from your jars before putting them away.
How to can peaches in light syrup, without sugar, or in juice:
Peaches are naturally sweet, so they don’t need added sugar to make them taste good. However, if you add just a little extra sugar, you’ll find your canned peaches to have more of a distinctive flavor.
Can you use regular sugar instead of light in your canned peaches? To make the syrup, use 1 ½ cups granulated sugar and 8 cups for about 9 large peaches. If you want a lighter syrup, use ¾ cup granulated sugar and 6 ½ cups water.
Add the peaches to a glass bowl or dish that fits inside your refrigerator, and fill it with cold water. Then cover the bowl with plastic wrap, and let the peaches sit for about 30 to 90 seconds. Remove them from the water, and dry them with a paper towel.
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Put a few drops of essential oil in each jar. You can add a few drops to each layer of water and honey mixture to create a luxurious spa experience.
Instead of putting canned peaches in water, you can also put them in fruit juice. To do this, pour about a cup of boiling water over the peaches, and then let them sit for about 5 minutes. Once they’re cool, peel them, slice them, and remove the pits. Ladle them into jars, and then add a half-cup of apple juice to each jar.
To make sure that you are able to keep the fruit juice from boiling over, place a metal spoon in the bottom of each jar to hold the liquid level, then pour the boiling fruit juice into each jar.
Canning with Fruit Juice
You’ll need 1 pound of peaches and 2 cups of sugar for each gallon of juice. Use one 16-ounce can of white grape concentrate for each gallon of juice. Thaw one 16-ounce can of concentrated apple juice.
Canning Equipment List
You’ll find everything you need to get started canning, and more. This is a must-read for anyone who wants to learn to can.
You’ll need about 2 lbs. per gallon.
Having too many pots to boil can be a problem, especially if you live in a small apartment or a dorm room.
A large pot of water for blanching the fruit, and a medium pot for making the syrup
A canning kettle is a must have for any kitchen. It’s a small, sturdy pot that holds up to 10 quarts of liquid and is equipped with a boiling plate, a rack to keep the jars off the bottom of the pot and a lid that seals the jar to preserve the food inside.
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The best way to prepare for a trip is to have everything you need, including a clean set of clothes and enough supplies for the trip.
Raw Pack for Canning Peaches
Raw packing simply means placing the peeled fruit in the jars without pre-cooking them, filling the jars with hot syrup, and processing them in the canner.
You don’t need any additional sugar to can your peaches. Just pack them in a hot water bath.
Hot packing is much faster than raw packing, but it takes a bit more time to get the jars packed. Regardless of how well you pack the jars, the density of the fruit will change during their time in the canner.
This is an important step because it ensures that the liquid will cover the product completely. This prevents the product from drying out and spoiling.
Fruit floats are fine as long as they are sealed, but if you leave them open for a long time, they will start to ferment and turn into a mess.
Which peaches are best for canning?
The best varieties for canning are: peaches, pears, plums, and apricots. You’ll find peaches come in two main types: clingstone and freestone. Pears come in two types: Bartlett and Bosc. Plums and apricots come in many varieties, including: green, yellow, and purple.
Peach stones are a great tool for canning. If you can find them, they’ll make your peaches come out perfectly!
If you want to make peach pie, you need to use cling peaches. You won’t be able to cut these peaches in half, so you’ll be using peach slices instead of peach halves.
Do Peaches Need To Be Pressure Canned?
No, it’s not necessary to can peaches by using the water bath method or a steam canning method. Some people prefer to use the water bath method or a steam canning method to can peaches. It’s up to you.
To ensure safe pressure canning, check your pressure canning manual for exact pressure and times.
Processing time for water bath canning peaches is 25 minutes for elevations of 0-1,000 feet. You can find exact processing times for your elevation HERE.
Conclusion
Peaches can be canned in a pressure cooker or a water bath. Once you’ve canned your peaches, you’ll want to store them away for approximately nine months to a year. The best part is, you can enjoy your peaches right after they have been canned.
Your peaches are perfect for eating on their own, using in a cobbler, or as an ice cream topping. They’re delicious, no matter how you choose to eat them.