How to Can Peaches

Canning peaches is a great way to preserve the summer's bounty and enjoy delicious, fresh-tasting fruit all year long. Here's a step-by-step guide to help you can peaches safely and effectively:

1. Gather your supplies.

- Fresh, ripe peaches

- Canning jars with lids and rings

- Large pot or canner for boiling water

- Canning funnel

- Ladle

- Jar lifter

- Kitchen towel

- Pectin (optional)

2. Prepare the peaches.

- Wash the peaches under cool running water.

- Cut the peaches in half and remove the pits.

- Peel the peaches, if desired.

3. Prepare the canning jars.

- Wash the canning jars, lids, and rings in hot soapy water.

- Rinse the jars and rings thoroughly.

- Place the jars and lids in a large pot or canner filled with boiling water.

- Bring the water to a boil and boil for 10 minutes.

- Keep the jars and lids in the boiling water until you are ready to use them.

4. Make the peach syrup.

- In a large saucepan, combine sugar, water, and pectin (if desired).

- Bring the mixture to a boil over medium heat, stirring constantly.

- Reduce the heat to low and simmer for 5 minutes, or until the sugar is completely dissolved.

5. Fill the canning jars.

- Carefully remove the jars from the boiling water using the jar lifter.

- Place the jars on a kitchen towel to cool slightly.

- Place the peach halves into the jars, filling them to within 1 inch of the rim.

- Ladle the hot peach syrup over the peaches, filling the jars to within 1/2 inch of the rim.

- Wipe the rims of the jars clean with a damp paper towel.

6. Seal the jars.

- Place the lids on the jars and screw on the rings until they are just finger-tight.

- Do not over-tighten the rings, as this can prevent the jars from sealing properly.

7. Process the jars.

- Place the jars in the boiling water canner.

- Make sure that the jars are covered by at least 1 inch of water.

- Bring the water to a boil and process the jars for the recommended amount of time according to the altitude you are at. (Processing times range from 15-35 minutes)

8. Cool the jars.

- After the processing time is complete, turn off the heat and allow the jars to cool in the canner for 5 minutes.

- Carefully remove the jars from the canner using the jar lifter and place them on a kitchen towel to cool completely.

- Allow the jars to cool for at least 12 hours before moving or storing them.

9. Test the seals.

- After the jars have cooled completely, check the seals.

- Press down on the center of the lids. The lids should not flex or pop up.

- If a lid does not seal properly, refrigerate the jar and use the peaches within a few days.

Store the canned peaches in a cool, dark place. Canned peaches will keep for up to 1 year.