This is Pam Mount’s tried and true method for canning summer peaches: Select firm, ripe peaches. Freestones are the easiest to work with – the flesh of the peaches comes easily “free” from the stones or pits. Buy more than you think you will need since not all the peaches in a basket will be ready at the same time.

  • Peel peaches – dip them in a large pot of boiling water for 2 or 3 seconds, a wire egg basket works well, plunge them immediately into a sink or bowl filled with icy cold water. (Work quickly being careful not to leave the peaches in the hot water too long or they will begin to cook and turn mushy.) The skins should slip off easily at this point. If skin sticks or pulls flesh away with it, the peaches are too firm and should be left to ripen for another day or two.
  • Put cold water in a large bowl.
  • Mix a couple of tablespoons of ascorbic acid with the water to keep peaches from discoloring while you work.
  • Once peaches are peeled, split them in half, remove pits and transfer peach halves to the bowl of water. Meanwhile, have canning jars clean and hot. You can simply run them through a dishwasher taking one out at a time as needed.
  • This method is called “cold pack”.
  • Mix a light syrup using the following proportions: 4 cups water to 2 cups sugar. Heat this to boiling on the stove and keep it hot.
  • Pack peach halves, cut sides down, with edges overlapping in jars. Fill jars with boiling syrup. It will take about 1 – 1½ cups of syrup for each quart jar.
  • Run a thin rubber scraper between peaches and sides of jar to release air bubbles that might get trapped. This is important!
  • Add more syrup if necessary leaving about ½ inch headspace at top of jars. Wipe rims and threads of jars clean, put lids on and screw bands on firmly.
  • As you finish each jar, stand it in a canner rack or large pot filled with simmering water. Water should not be boiling – plunging jars into boiling water may cause them to crack.
  • Once you have filled enough jars for one batch, lower them into the water. They should be covered with 1-2 inches of water – add more water if needed.
  • Cover the canner; bring water to a boil, process pints 25 minutes, quarts 30 minutes, at a gentle but steady boil.
  • Remove jars from canner and allow to cool for 12 hours.
  • Remove the bands and test the seal. If the center of the lid pops up and down – it is not sealed properly. Open up improperly sealed jars, use new lids and process again or just refrigerate and enjoy these peaches over the next few days.
  • Properly processed and sealed jars of peaches should be wiped clean and may be stored with or without the bands. Display them in a prominent place in your kitchen – they look beautiful – but it is best to keep them out of direct sunlight.

This is Pam Mount’s tried and true method for canning summer peaches: Select firm, ripe peaches. Freestones are the easiest to work with – the flesh of the peaches comes easily “free” from the stones or pits. Buy more than you think you will need since not all the peaches in a basket will be ready at the same time.

  • Peel peaches – dip them in a large pot of boiling water for 2 or 3 seconds, a wire egg basket works well, plunge them immediately into a sink or bowl filled with icy cold water. (Work quickly being careful not to leave the peaches in the hot water too long or they will begin to cook and turn mushy.) The skins should slip off easily at this point. If skin sticks or pulls flesh away with it, the peaches are too firm and should be left to ripen for another day or two.
  • Put cold water in a large bowl.
  • Mix a couple of tablespoons of ascorbic acid with the water to keep peaches from discoloring while you work.
  • Once peaches are peeled, split them in half, remove pits and transfer peach halves to the bowl of water. Meanwhile, have canning jars clean and hot. You can simply run them through a dishwasher taking one out at a time as needed.
  • This method is called “cold pack”.
  • Mix a light syrup using the following proportions: 4 cups water to 2 cups sugar. Heat this to boiling on the stove and keep it hot.
  • Pack peach halves, cut sides down, with edges overlapping in jars. Fill jars with boiling syrup. It will take about 1 – 1½ cups of syrup for each quart jar.
  • Run a thin rubber scraper between peaches and sides of jar to release air bubbles that might get trapped. This is important!
  • Add more syrup if necessary leaving about ½ inch headspace at top of jars. Wipe rims and threads of jars clean, put lids on and screw bands on firmly.
  • As you finish each jar, stand it in a canner rack or large pot filled with simmering water. Water should not be boiling – plunging jars into boiling water may cause them to crack.
  • Once you have filled enough jars for one batch, lower them into the water. They should be covered with 1-2 inches of water – add more water if needed.
  • Cover the canner; bring water to a boil, process pints 25 minutes, quarts 30 minutes, at a gentle but steady boil.
  • Remove jars from canner and allow to cool for 12 hours.
  • Remove the bands and test the seal. If the center of the lid pops up and down – it is not sealed properly. Open up improperly sealed jars, use new lids and process again or just refrigerate and enjoy these peaches over the next few days.
  • Properly processed and sealed jars of peaches should be wiped clean and may be stored with or without the bands. Display them in a prominent place in your kitchen – they look beautiful – but it is best to keep them out of direct sunlight.