Canning Peaches

Select mature, ripe, ready-to-eat fruit. Preparation: Wash fruit. Peel or loosen skin by dipping fruit in boiling water for 30 to 60 seconds, then plunging into cold water. Slice or cut in halves, remove pits. To prevent darkening, hold fruit in anti-darkening mixture (1 tbsp. salt and vinegar to a gallon of water). Drain.

Hot Pack: Heat fruit in saucepan with light or medium syrup. Pack boiling hot fruit into clean jars to within 1/2” of top. Add syrup, leaving 1/2” head space.

Raw Pack: Pack fruit into clean jars, leaving 1/2” head space. Add hot syrup (light or medium), leaving ½” head space. Remove air bubbles. Adjust lids and process in boiling water bath.

Hot Pack
Pint jars: 20 minutes
Quart jars 25 minutes

Raw Pack
Pint jars: 25 minutes
Quart jars 30 minutes

Process at 5 pounds of pressure: 10 minutes for each.

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