Canning Peaches

Ingredients: a bushel of peaches weighs an average of 48 pounds and yields 16 to 24 quarts; an average of 2-½ pounds per quart

• Per canner load of 7 quarts an average of 17-½ pounds is needed
• Per canner load of 9 pints an average of 11 pounds is needed

Quality of ingredients: ripe, mature fruit is ideal for canning

Directions: dip fruit in boiling water for 30-60 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 a very light or medium syrup or pack peaches 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 hot jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Raw pack: fill hot jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended Canner Type: Boiling-water canner

Peaches (Halved or Sliced) in a boiling-water canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0-1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above6,000 ft
Hot	Pints	20 min	25 min	30 min	35 min
Hot	Quarts	25 min	30 min	35 min	40 min
Raw	Pints	25 min	30 min	35 min	40 min
Raw	Quarts	30 min	35 min	40 min	45 min

Peaches, Apricots, and Nectarines in a dial-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0-2,000 ft	2,001-4,000 ft	4,001-6,000 ft	6,001-8,000 ft
Hot and Raw	Pints or Quarts	10 min	6 lb	7 lb	8 lb	9 lb

Peaches, Apricots, and Nectarines in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	10 min	5 lb	10 lb