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Canning Peaches





4 lb. peaches (about 9 large peaches) 

1 1/2 c. granulated sugar 

8 c. water 


Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach

Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches. 

Slice peaches and discard pit. Divide peaches between 4 sterilized canning jars, being sure to leave about 1of space from top of jar. 

Make simple syrup: In another medium pot over medium heat, add sugar and 8 cups water and bring to a simmer. Stir until sugar is dissolved

syrup as necessary to each jar. Tightly seal jars with lids

To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes. 

Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week. 

Once jars are properly sealed and cooled, store in a dry dark space until ready to eat. 


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