How To Make Homemade Canned Peaches

- Jan 18, 2018 -

You think making and canning your own peaches, pears, plums, cherries or nectarines is difficult or expensive?  Not at all!  Here's how to do it, complete instructions in easy steps and completely illustrated. In the winter when you open a jar, the peaches will taste MUCH better than anything you've ever had from a store, and by selecting the right fruit, it will use less sugar than store-bought canned peaches. Peaches can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice.

Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention.

And here are some great and easy peach desert recipes!

The most important step!  You need peaches that are sweet, and to make the work easier, cling-free (also called freestone). Canned Yellow Peach - Top China Suppliers

Peaches must be packed in a solution of water and sugar or fruit juice.  It's up to you which to use.  Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. Sugar solution is much less expensive (unless you have a supply of cheap grape juice), so I usually use a light solution to keep sugar (and the added calories) to a minimum.

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. In general, if you are at sea level, boil them for at least 20 minutes (and no more than 30 min).

Here are more specific guidelines from the USDA for canning peaches in a boiling-water canner.

If you have a pressure canner; either a dial or a weighted-gauge canner, you can use that.  The times for pressure canners are given below, also.

Fresh canned fruits are also a small source of vitamin-A and ß-carotene. ß-carotene is a pro-vitamin, which converts into vitamin-A inside the body. Vitamin-A is essential for night vision. It is also essential for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin-A is known to offer protection from lung and oral cavity cancers.


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