Canning Peaches

This post is all about canning peaches.

This was our very first year with a successful peach tree harvest and it was so exciting! We planted two peach trees about two years ago, and the first year they got tore up by bugs! This year we were lucky enough to have more peaches than we knew what to do with! But whenver we have an abundance of fruits or veggies around here we find a way to preserve them that we know we will use throughout the year.

Our favorite thing to do with peaches is either just eat them plain or make a peach cobbler, so I figured canning sliced peaches would be the most useful for our family.

How To Can Peaches

So I began by picking all of the ripe peaches from our small but mighty peach tree while my baby sat on the ground biting into any peach she could get her hands on.

Once picked I brought them inside, washed them and blanched them for 30-60 seconds then put them in an ice bath to cool. The blanching process is to help peel the skins off.

So next I peeled the skins off and got the pits out or just sliced around them, most of our pits were HARD to remove (I think it has to do with the variety). Once peeled and sliced I filled my pint sized jars with the peaches leaving 1/2 inch headspace.

I then added 1 tsp sugar to each jar and filled with cool water to 1/2 inch headspace. I then de-bubbled the jars, wiped the rims clean, and placed the clean lids and rings on finger tip tight.

Load the jars into the water bath canner and process pints for 25 minutes and quarts for 30 minutes, the timer begins AFTER the water comes to a boil.

Remove from canner and let sit on a kitchen towel for 24 hours. Then remove the rings, wash the jars and store them in a cool, dark area.

Now enjoy peach cobbler all summer long!