Preserving Peaches PDF Print E-mail


Like us, whether you grow your own, pick them at Eckerts, take the Golden EagleFerry to Calhoun County to gather them from farmers, or purchase them from an organic co-op, peaches are quintessential to summer menus because peach pies, peach cobbler, peach ice cream, peach iced tea punch, peach salad, or just a bowl of peaches and cream, make a delightful summer feast.

Thankfully canning preserves summers best crops for winter enjoyment as well, but since canning requires firm, ripe, sweet peaches, unless you are picking your own right from the tree, make certain that your fruit is tree ripened. With more than 2000 varieties, be sure to investigate your choices before making your selections in July and August. However, when it comes to canning, freestone peaches are ideal because their skins slip right off after scalding.

Peaches should be firm but slightly soft to the touch and sweetly fragrant-a scent that makes you think of peach pie. More perishable than most fruit, peaches need to be used within days of ripening and should be handled very gently as the delicate flesh bruises easily.

Instructions Regarding Canning

Always wash and sterilize your jars and lids-even if they are brand new.

Fill a large pot with enough water to cover the jars, and bring to a boil.

Once boiling, lower the jars into the water, making sure that the tops of the jars are covered by 1 inch of water. Jars should not touch each other or sides of pot. Continue to add boiling water as the water evaporates. Process the required length of time.



Use ripe, firm fruit


Dip in boiling water and then dip in cold water to remove skins

Use the scalding water that you dipped your peaches in for your syrup

Pack in jars, cover with boiling syrup, and process for 20 minutes in boiling water bath.

Medium Syrup makes 2 cups - The recipe says to allow 1 - 2 cups of syrup for each quart jar, but we place more syrup over the peaches than what is required.

1 sugar

2 c water

Whisk before heating

Bring to boil

You must work fast when canning, so once the peaches and syrup have been placed in the jars, clean the rims, top with sterilized lids, and then gently lower into the water bath and process for the required time.

Remove jars from the boiling water and place on counter or table. For a proper seal, do not disturb until the lids form a tight seal. Time varies, as some jars will pop into place immediately while others take up to 12 hours to seal, so we just allow ours to sit on our counter overnight before we place them in a cool dark spot. Once sealed, screw on rings.




Select ripe, firm peaches

Remove fuzz by rubbing peach with a course dishtowel


The syrup consists of equal parts of sugar and water

Allow 1 c of water and 1 c sugar for every pound of fruit

Bring syrup to a boil

Simmer peaches in syrup for 5 minutes

Drain peaches reserving the syrup

Place peaches in sterile jars

Add 2-4 T Brandy to each jar

Pour syrup over the peaches making sure to cover them

Process in boiling water bath for 15 minutes

Store in cool dark location for 3 months before serving.





Peel and cut fruit lengthwise

Measure fruit

For every cup of fruit:

3/4 c of sugar

2 T water

1 1/2 t lemon juice (fresh squeezed)

Cook for 5 minutes

Stir while cooking

Add fruit

Simmer until fruit becomes transparent and juice is thickened

Place in jars, cover with lids and allow to seal