I’ve got a box of peaches left over and I’d like to can them for later use. Freezing isn’t an option as I might have a move coming up.
We did it last year (don’t remember the method) and it failed miserably. Turned an ugly brown, turned into mush, etc. I remember we made a syrup to can them with and we peeled and sliced them.
Wanted to get some ideas on how to do this better and not lose my beloved peaches.
by UtahGhosties
11 Comments
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Peach butter and jam are great options
Last few years my most requested recipe is a hot smoked peach jam. I quarter the peaches, removing the pit, and smoke them for about half an hour at a low ish temp. Personally I like apple or cherry wood but mesquite was fine. At this point the peaches will be fairly cooked on the outside and the skin will peel off easily. Then follow the NCHFP peach jam recipe, adding a quarter cup (adjust to taste) of chili flakes.
Are they yellow peaches? You can’t can white peaches as they are not acidic enough
Boil peaches whole for about 30 seconds, drop in cool water remove skin.
For peaches that are browning in areas and ultra soft I remove brown/soft spots and cut up the pieces and turn into peach jam – nothing fancy just some sugar and lemon juice (for flavor). Mix all ingredients and bring to boil then hot pack pints/half pints.
For canning peach slices I make a syrup with sugar and water – thats it – and raw pack. If you use white peaches you need to add lemon/some amount of acid. Make sure you remove air bubbles and proper heads pace in the jar before hot bathing.
I made peach jam with low sugar pectin, and hot pack peach halves in medium syrup. The jam turned out better, the peaches are basically floating in jars half full of syrup. But they will still be a treat in the winter.
As a kid, I’d always help my mom peel them (shelf blanch them first). Then we would half them or slice into quarters, and can then in a syrup of sugar and water.
I just made the ball roasted peach and tomato salsa and it was delicious! We’ve finished 2 pints in the last week
Peach bellini jam/jelly 🤤
Make ketchup? I don’t know of a tested recipe specifically for fruit ketchup but we’ve done the Ball Tomato Ketchup recipe subbing in an equal amount of peaches or plums for the tomatoes.
Yellow peaches and most plums are more acidic than tomatoes (to the best of my knowledge) so it’s always felt like a safe bet. We skin the peaches but not the plums since they break down completely and that’s where a lot of the flavor is for ours.
For peaches the straight recipe works well, for our tart plums another 1/4c of sugar helps.
You can also just make some and keep it in the fridge – also a great derivative way to use it is to make bbq sauce! Or in a marinade!
As I slice I drop them in a citric acid solution to keep them from browning. Then I pressure can them in a light sugar syrup (can use less sugar with a pressure canner). Or use a water bath canner with higher sugar concentration syrup.