- The home canned peach can last up to 24 month if stored properly
- Make sure your jars do not show signs of leaking. For jars, it has been sealed properly if the lid sits flat. Here is the tip: You can try by pressing down on the center of the lid, it should not pop back.
- Hard peaches should be picked for the easy-to-peel method
- Peaches should be soaked in granulated sugar and chilled in the fridge for at least 8 hours, helping draw out the water in the fruit. Peachy syrup!
- Use granulated sugar instead of brown sugar. The smell of brown sugar will be overpower the peach aroma
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Home Canned Peaches
- 2 quart (32 ounce) canning glass jar with a lid and ring.
- 10 medium sized peaches about 4 lbs
- 1.5 cup (300 grams) granulated sugar
- 1-2 tablespoons fresh lime juice
- Prepare the peaches: Wash and drain the peaches and add to boiling water for 30 to 60 seconds. This will help loosen the skin and make it easy to peel off. Remove peaches , dip into cold water, peel, and cut into slices. I prefer to cut a peach into 4 slices so that will be good enough for a cup of peach tea.
- Prepare your jars: Sterilize jar, rings and lids. Make sure you have clean, sterile lids, for a proper seal.
- Marinate: Put all slices into a bowl and soaked them in a cup of sugar. Chilled in the fridge for at least 8 hours. This will give enough time to extract juice from peaches.
- Take the peaches out: Take the peach slices out of the fridge. In this step you will see there’s water extracted from the peaches which is called peach juice.
- Make syrup: Add 1 cup of sugar into a saucepan with ½ cup of cold water until sugar dissolves, simmer in a medium heat until the caramel turns brown. Add 1 cup (240ml) of water into the saucepan, stir well. Bring the syrup to near- boiling point then remove from heat. This step helps to make the final products taste better, maintain color and last longer
- Mix: Place the peaches and peach juice with the syrup in the saucepan in JUST 5 minutes. Let it cool down completely.
- Add some lime juice: I would recommend that 1-2 tablespoons of lime juice should be added to the syrup to make the taste balanced (less sweet and a little more sour). However, this step is optional.
- Fill up jars and store: Fill the jar with peaches then pour the whole syrup into the jar. Fill with more syrup, if needed to cover the fruit, leaving a little space at the top of the jar. Sealed properly before you store them.
- Let it rest: Wait for a few days before you use it. It should be chilled in the fridge for the best taste. The fresh peaches are now turning into canned peaches with surrounding tasty peachy syrup.