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Canning peaches at home is one of the most enjoyable things, not only for the wonderful taste, but also for the versatility of canned peaches, and also for the ease of preparation.
The way to canning peaches at home is very simple and easy if you know the basic principles of canning.
That is why in this post I will share with you how to can Peaches at home? as well as the basic principles of canning.
Now let’s start by sharing some basic concepts of canning at home because we will rely on them in canning peaches at home.
What is the water path canning & Steam pressure canning?
There are two ways to can at home, either using Water Bath Canning or Steam Pressure Canning.
The goal of both methods is to kill harmful bacteria in food and remove the air from it, which creates a healthy environment that helps to preserve food for a long time.
Water Bath Canning: It is the use of hot water pressure in order to empty the air and kill harmful bacteria
Steam Pressure Canning: It is the use of steam pressure to empty the air and kill harmful bacteria.
Important notes to determine the correct time for the canning process.
Whether you use steam pressure or water in the canning process, in both cases you will need hot water, so it is an essential factor.
It is known that water boils at a low temperature at a high altitude, so it must be taken into account that the period required for the canning process may need to be increased according to the location and also according to the canning method used.
In the following table, I will explain the time that is supposed to exceed the canning time according to your altitude.
noting that if you are canning at an altitude of fewer than 1000 feet (about 305 meters), you will not need to increase any time.
1- Increased processing time for Water Bath Canning.
| Altitude (feet) | Increased processing time |
| 1001-3000 | 5 Minutes |
| 3000-6000 | 10 Minutes |
| 6000-8000 | 15 Minutes |
| 8000-10000 | 20 Minutes |
| Table For Increased processing time for Water Bath Canning | |
The matter is different when canning using the pressure Steam Canner because during canning we control the pressure force by the weight of the Gauge Therefore, in the following table, I will give you the recommended weight for the Gauge according to Altitude.
2- Recommended weight for the Gauge according to Altitude.
| Altitude (feet) | Weighted Gauge | Dual Gauge |
| 0-1000 | 10 | 11 |
| 1001-2000 | 15 | 11 |
| 2001-4000 | 15 | 12 |
| 4001-6000 | 15 | 13 |
| 6001-8000 | 15 | 14 |
| 8001-1000 | 15 | 15 |
| The table shows Recommended weight for the Gauge according to Altitude. | ||
Now let’s discuss some basic principles about preparing food for canning.
What is the difference between Row & Hot packing?
During preparation for canning any type of vegetables or fruits, there are two types of food preparation, either raw pack or hot pack.
What is meant by the raw pack: is to put vegetables or fruits directly (after washing or peeling them) in the jar and then add their hot syrup without boiling them.
What is meant by hot packs is to boil vegetables and fruits in syrup for a period of time, depending on the type of food and its ability to withstand heat.
When to use Row Or Hot Pack?
You can choose any of the two methods according to the type of food and the ability to withstand boiling.
For example, it is not preferable to use hot packs when canning apricots or peaches, because the inner layer of them is very soft and you will not be able to withstand boiling for 3 or five minutes, although I see some people prefer hot packs in all Canning most types of food to ensure the final result.
Which one is the best Row or Hot Pack?
As a general rule, it is preferable to use hot packs, because boiling fruits or vegetables helps to remove air bubbles from inside the food and also helps reduce harmful bacteria as a proactive step before canning, which increases the possibility of the success of the canning process.
But it should be noted here that it must be ensured that the food that we intend can be boiled without affecting it negatively.
Tips for preparing the canning tools.
- Put an appropriate amount of water in the canner and heat it a little.
- wash jars well with hot, soapy water
- Fill the jar halfway with water and put it in the canner.
- Close the canner and leave the jar to boil for 30 minutes.
- After 30 minutes have passed, empty the jars of water into the container, then set the jar aside.
- Put the LED and the ring in a small saucepan filled with water and boil it for 15 minutes.
Now that we know the important basics of canning, let’s start canning peaches at home.
How to Can Peaches at Home?
As a general rule, peaches can be canned at home using Water Bath Canning for 30 minutes (taking into account the altitude and the consequent increase in canning time), provided that you use the Raw pack method for preparing peaches.
How to choose Peaches for Canning At Home?
The type of peaches used for canning should be freestone so that it is easy to peel, and also that the size is suitable, not too big or small.
How to peel peaches fast?
In general, you can peel peaches by using a vegetable peeler or by soaking peaches in hot water for 2 minutes, then moving them to clod water for 5 min & finally peeling them with your hands.
ٍSteps for How to Peel Peaches using hot water?
1-After washing the peaches well with water and vinegar, cut the skin of the peaches in the form of an X (to make it easier for you to peel later)
2-Put the peaches in hot water for 2 minutes.
3-Put the peaches in Coldwater for 5 minute
4-From the side where you made a cut, never remove the peel manually.
5- cut peaches into quarters or two halves.
The next step is to prepare the syrup for canning the peaches.
The syrup preparation.
1- put 2 cups of sugar & 5 cups of water
2-Put them on the stove & stir them.
3-the heat will blend them all together.
After preparing the syrup, we put the peaches in the jar, then put the syrup in the container for 30 MIN.
Note: your location Altitude can increase the time of processing please check the previous table.
Instruction & Tips for canning peaches
- Make sure the LED and ring are clean
- Put the peaches in the jar, then add the hot syrup (we will use the raw-packing method since the peaches are not good if we use hot packing).
- Leave an inch before the end of the jar.
- Empty the jar from the air using a spoon or any other thin object you have on hand
- Each jar you finish must be closed immediately (do not wait for the entire quantity to be filled, because the more open the jars are and exposed to the air, the greater the possibility of spoilage of the canning)
- Put the jars in the jar on the stove.
- Wait until the water begins to boil completely.
- Set the timer to 30 minutes.
- After 30 minutes, take out the jars and let them cool.
How to tell that you canned peaches at home correctly?
In general, you should wait about 24 hours and then check the jars. If you find the peaches are at the bottom of the jar at a reasonable rate, this is evidence that the air has risen to the top of the jar and that the canning has been done correctly.
Conclusion.
Peaches are canned at home using Water Bath Canner for 30 minutes. It is preferable to use the raw-back method when canning peaches.
Peaches syrups should be light for the best taste. ( 2 cups of sugar for every 5 cups of water)
Note: If you have a large number of peaches and it will take a long time to cut them, it is preferable to dip the peaches in lemon juice after cutting so that it does not change color.
Useful resources.
How does bottling preserve food? A Full Beginner Guide
How to Dry Peaches At Home? (My Secret Methods)
External Resources.