Recipe for Canning Peaches


I love being able to go to my shelves in the middle of winter and pull out a jar of these peaches! So maybe it takes a bit of work now, but it pays off in the long run. There is nothing quite like homemade!

Not only do we eat them straight out of the jar, but we have found a couple other ways that we love to eat them as well. We make a fresh fruit salad and then add some of these peaches along with a bit of the juice. It adds a bit of sweet and helps keep the fruit from browning. We also combine these peaches with bananas, yogurt, and miscellaneous other fruits in the blender to make smoothies.

So here it is.


Canned Peaches

3 Baskets of Peaches, peeled, seeded, and cut in halves (I use Red Haven)

24 Cups of Water

6 Cups of Sugar

2 Tablespoons of Lemon Juice

You will also need canning jars, lids, and rings.


Combine water, sugar, and lemon juice in a large kettle. Bring to a boil. Stuff jars with peaches and one seed. Pour sugar water over peaches until liquid is one inch below the top of the jar. (Be careful not to pour hot liquid into cold jars too quickly or they may break!) Lid and ring the jars snug but not too tight. Place them in a water bath canner. Bring them to a boil and start timing for 20 minutes. When the time is up, tighten the jar rings and place them on a counter top. Let them set for 24 hours. Enjoy.

Yield: Approximately 32 Quarts



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