Written collaboratively by Abigail Lambert, Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
Peaches are a delicious, fuzzy fruit that can be used to make jams, jellies, desserts or eaten by itself! While peach season is only May through September, you can enjoy peaches all year round by preserving some through freezing, drying or canning. When canning, make sure to select ripe peaches that are free of bruises and spots. It is also recommended to select a type of peach that will hold its shape and texture. See below for step-by-step directions on how to can peaches. For more information on preparing peaches in syrup, apple juice or water, as well as processing times while adjusting for altitude, visit the National Center for Home Food Preservation.
Canning Instructions
Step 1: Remove Skins
Dip fruit in boiling water for 30 to 60 seconds or until skins loosen. Then dip them quickly in cold water and slip off skins.
Step 2: Cut and Remove Pits
Cut in half, remove pits and slice to desired size.
Tip: To prevent browning, place peeled fruit in ascorbic acid solution!
Step 3: Pack Jars
Prepare and boil a syrup or pack peaches in water or apple juice. Hot pack or raw pack jars using a funnel.
Step 4: Check Headspace and Clean Lip
Leave 1/2-inch of headspace and wipe off the lip of jar before securing a lid and band.
Step 5: Process
Process peaches in a water bath canner for recommended time based on altitude and jar size.
Step 6: Cool and Enjoy
Remove jars from canner and leave undisturbed to cool for 24 hours. Enjoy or store for up to 18 months.
Recipe Source: National Center for Home Food Preservation
