How to Can Peaches, the USDA Way

Learn the official way to can peaches, and you'll have a tasty and convenient treat for months to come!

| June 30, 2011

  • Peaches Process Time
    Processing times differ depending upon whether you raw or hot pack your jars, as well as the altitude where you live. Take notice and adjust your canning time accordingly.
    USDA
  • Canned Peaches
    Canning your own food is a great way to save the fruits and vegetables you worked so hard to harvest, as well as time and money at the grocery store. Below is an excerpt from the "USDA Complete Guide to Home Canning," detailing how to can peaches, including a recommendation on which can-packing method is preferred (hot), as well as instructions on how to remove those pesky peach skins.
    PHOTO: FOTOLIA/MAGDALENA ZURAWSKA
  • Peaches Pressure Canning Times
    If you choose to use a pressure canner for your peaches, follow the recommended process times for peaches listed above.
    USDA

  • Peaches Process Time
  • Canned Peaches
  • Peaches Pressure Canning Times

Canned peaches are one of the most popular of all preserved fruits, capturing some of summer's warmth and sunshine for a cold winter treat. Use this basic guide to learn how to can peaches safely and put up your own bit of summer.

If you’re new to canning, or are thirsting for additional tips not mentioned in the USDA guide, check out Jackie Clay’s article The ABCs of Canning and Roberta Bailey’s Learn to Can for Homegrown Flavor. You’ll be canning in no time!

The following is an excerpt from the Complete Guide to Home Canning by the United States Department of Agriculture (2009). 

PEACHES — HALVED OR SLICED 



Quantity: An average of 17 1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts, which is an average of 2 1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.






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