Preserving Peaches

Canning – Hot Water Bath Canning (High Acid) (high acid foods ‐ jams, jellies, preserves, salsa, pickles, basic tomatoes)

Large pot with rack Jar lifter Lid lifter Non‐metallic spatula Canning Funnel (nice to have)

Step 1: Check and Prep your jars Wash jars and lids in hot soapy water. Rinse, but do not dry. Check jars for seal. Lids and jars should be kept hot until you’re ready to use them: place jars on rack in canner, fill with cool water and bring to a simmer over medium heat OR place on tray in oven @ 180. Do not boil. Place lids in a small pan, bring to a simmer over medium heat. Do not boil.

Step 2: Prep food ‐ Wash peaches, peel, cut in half and pit. Treat to prevent darkening. Drain before packing. Step 3: Fill the Jars Remove jars from oven or pot using the jar lifter and set on a towel on the counter.

Raw Pack: Make light or medium syrup. Pack peaches into jar cavity side down in overlapping layers, then ladle hot syrup into jars leaving 1⁄2” headspace (space between the food and the top of the jar) specified by the recipe. Remove trapped air bubbles using a non‐metallic spatula. Wipe rim, attach 2 piece lid and process pints 25 minutes, quarts 30 minutes in boiling water canner.

Hot Pack: Make medium or heavy syrup. Cook peaches one layer at a time in syrup until peaches are thoroughly hot. Pack hot peaches cavity side down into hot jars and ladle hot syrup over peaches, leaving 1⁄2” headspace. Remove air bubbles. Wipe rim, attach 2 piece lid and process pints 20 minutes, quarts 25 minutes in boiling water canner.

Step 4: Heat Process the Jars When canner is full adjust the water so that jars are covered by at least 2 inches. Cover and bring to a rolling boil using high heat. Processing time for the recipe starts once the water is at a full boil.

Step 5: Cool the Jars After processing, remove lid and turn off heat, allowing the canner to cool for a moment before removing the jars. This allows the pressure inside the jars to stabilize. Lift jars without tilting and set on a heat proof surface to cool – do not disturb lids while seal is being formed. You’ll hear them “ting” as the vacuum forms. ***Properly sealed lids are concave and don’t move when you press on them.*** You should be able to remove the screw top and lift the jar using only the lid. If the jar has not sealed properly, reprocess it or refrigerate it and use it immediately.


  • ‐  Does NOT stop the clock
  • ‐  Stops the growth of organisms & preserves more nutrients than any other preservation method
  • ‐  If not packaged properly, freezer burn may resultProcess: Pre‐treat if desired (I don’t do this), cut into 1/8s and arrange on a baking sheet (or freeze whole peach). Freeze until solid, then pack into wide mouth jars. Every few inches use a piece of parchment paper to keep layers from sticking together. Label with date packed.Dehydrating “…method of preserving food products in which so much of the product’s natural moisture is removed that spoilage micro‐organisms…are unable to grow or multiply” – From Dehydrating Food: A Beginner’s Guide Copyright 2013 Grow Where You Are Contact: Trish Percy at [email protected]


Dehydrated food weighs 1⁄4 to 1/10 of the fresh product, and is easier to store. It also maintains most of its fresh nutritional value. Be prepared to use food that you have REhydrated quickly as it may spoil rapidly once reconstituted.

Dehydrators. These appliances maintain temperature and airflow over time for an evenly dried product

Step One: Preparing the food
o Peaches should be firm, ripe, with no green color o Use Cling or Freestone varieties
o Blanch and remove peel and pit
o Cut into 1⁄2” slices or circles
o Pretreat by dipping.

Step Two: Filling the trays
o Trays should be filled evenly with fruit touching but not overlapping o Don’t let trays sit after filling – start drying process quickly

Step Three: Dehydrate
o Dry at 130°‐135°F until pliable with no moisture pockets
o After drying, cool completely and store in airtight containers o If left out food will re‐absorb moisture from the air
o Store somewhere cool, dark and dry


Ball Blue Book: Guide to Preserving, 2010 Hearthmark LLC d/b/a Jarden Home Brands
Ball Complete Book of Home Preserving, 2006 Jarden Corporation, edited by Judi Kingry and Lauren Devine Dehydrating Food: A Beginner’s Guide, 2010 by Jay & Shirley Bills
Food in Jars: Preserving in Small Batches Year‐Round



Copyright 2013 Grow Where You Are Contact: Trish Percy at [email protected]

Peach Salsa (From Food in Jars) Makes 4 pint jars

6 cups peeled, pitted and chopped peaches (~4 lbs)

1 large red onion, chopped
1 1⁄2 cups distilled white vinegar
1 large red bell pepper, chopped

3⁄4 cup granulated sugar
3 jalapeno peppers, minced (remove seeds for less heat)

3 garlic cloves, minced
1 tsp ground cumin
1⁄4 tsp cayenne pepper

Combine ingredients in a large pot. Bring to a boil, then reduce and simmer 10 minutes until salsa no longer looks watery. Taste and add additional jalapeno or vinegar if necessary.
Ladle into prepared pint jars, leaving 1⁄2” headspace. Wipe rims, apply lids and process in boiling water bath for 15 minutes.

Peach Preserves with Cointreau (from Note: This recipe uses no pectin

4 c. sliced peaches

2 c. sugar

1 1⁄2 tsp lemon juice
2 tbsp Cointreau

Wash and slice peaches, mix with sugar, and cook over low heat until peaches turn transparent, stirring often. Turn heat to medium or high and boil steady, stirring often to prevent sticking until fruit and syrup drop from a spoon all at once. Rremove from heat, add lemon juice and Cointreau and stir foam down. Fill hot jars and seal.

Peach, Thyme and Black Pepper Jam (from (this is a savory jam – goes great with pork tenderloin)

3 1/2 pounds peaches, peeled and pureed
2 tbsp lemon juice
1/4 cup packed thyme – leave on stems for easy removal

1 tsp cracked black pepper
1 package of no sugar needed pectin – I use Pomona’s Sugar to taste – I used 3 cups

Add the thyme, pepper, pureed peaches and lemon juice to a pot, and bring to a full boil. Add the pectin, bring to a boil and cook for one minute. Then add sugar to taste ‐ if the pectin doesn’t need sugar to set, you can add as much or as little as you like. Boil for one more minute, then ladle into sterile jars. Process in a boiling water canner for 10 minutes.

Copyright 2013 Grow Where You Are Contact: Trish Percy at [email protected]

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