Extension > Food > Food Safety > Preserving and preparing > Fruits > Canning peaches
Canning peaches
Quantity
An average of 17½ 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 – an average of 2½ pounds per quart.
Quality
Choose ripe, fruit, ideal for eating fresh or cooking.
Procedure
- Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.
- Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution.
- Prepare and boil syrup (see preparing and using syrups) or pack in water, apple juice, or white grape juice. Raw packs make poor quality peaches.
Hot pack
In a large saucepan place drained fruit in syrup, water or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½ inch headspace. Place halves in layers, cut side down.
Recommended process
- Boiling-water bath
- Pints – 25 minutes
- Quarts – 30 minutes
Raw pack
Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½ inch headspace. Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints – 30 minutes
- Quarts – 35 minutes
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
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