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PEACHES – HALVED OR SLICED
Canned Peaches
Yield: Approximately 2 ½ pounds of peaches per quart
Ingredients
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Ripe, mature peaches (high quality for fresh eating or cooking)
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Water, apple juice, or white grape juice
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Optional: very light, light, or medium syrup (prepared and boiled)
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Ascorbic acid solution: 3 grams ascorbic acid per 1 gallon cold water (to prevent browning)
Preparation
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Select Fruit: Choose firm, ripe peaches of ideal quality.
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Loosen Skins: Dip fruit in boiling water for 30–60 seconds until skins loosen. Immediately dip in cold water and slip skins off.
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Pit & Slice: Cut peaches in half, remove pits, and slice if desired.
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Prevent Darkening: Place peeled fruit in an ascorbic acid solution until ready to pack.
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Prepare Liquid: Boil a syrup of choice (very light, light, or medium) or use water, apple juice, or white grape juice.
Note: Raw packs produce lower quality peaches.
Packing Methods
Hot Pack (Recommended)
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Place drained peaches in a large saucepan with syrup, water, or juice.
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Bring to a boil.
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Pack hot peaches into jars, cut side down in layers, and cover with cooking liquid, leaving ½-inch headspace.
Raw Pack
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Pack raw peaches into jars, cut side down.
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Add hot water, juice, or syrup, leaving ½-inch headspace.
Finishing
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Wipe rims, adjust lids, and process using the recommended canning times for peaches.
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Maintain proper headspace for best sealing and storage.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints or Quarts |
10 min |
5 lb |
10 lb |
