Learning how to can peaches with a pressure cooker is a fantastic way to preserve their summer flavor for the whole year. This method, also called pressure canning, is the only safe way to can low-acid foods like peaches in a syrup, and it’s easier than you might think.
We’ll walk you through the entire process, from choosing the right fruit to storing your finished jars. You’ll get clear, step-by-step instructions to ensure your canned peaches are both delicious and safe to eat.
How to Can Peaches with a Pressure Cooker
Before you start, it’s crucial to understand that you must use a dedicated pressure canner, not an instant pot or a standard pressure cooker used for cooking. A pressure canner is designed to reach and maintain the high temperatures needed to destroy harmful bacteria like botulism. Let’s gather everything you’ll need.
Essential Equipment and Ingredients
Having the right tools ready makes the process smooth and safe. Here’s your checklist:
- A Pressure Canner: With a rack for the bottom and a dial or weighted gauge.
- Canning Jars: Use standard Mason jars (pint or quart size) with new two-piece lids (flat lids and bands).
- Jar Lifter, Funnel, and Bubble Remover: A magnetic lid wand is also very helpful.
- Large Pots and Bowls: For blanching, peeling, and making syrup.
- Fresh, Firm Peaches: Freestone varieties are much easier to pit and slice.
- Acidifier: Bottled lemon juice or citric acid. This is non-negotiable for safety to ensure proper acidity.
- Sugar (optional): For making a light, medium, or heavy syrup, or you can use a sugar-free syrup or even water.
Choosing and Preparing Your Peaches
Start with peaches that are ripe but still firm. Overly soft peaches will turn to mush during processing. You’ll need about 2-3 pounds of peaches per quart jar.
- Wash: Rinse the peaches thoroughly under cool running water.
- Blanch and Peel: Bring a large pot of water to a boil. Using a slotted spoon, dip peaches in the boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water. The skins should now slip off easily.
- Halve and Pit: Cut the peaches in half, remove the pit, and slice if desired. Treat them to prevent browning by placing them in a water bath with a little ascorbic acid or lemon juice.
Preparing Your Canning Syrup
The syrup adds flavor and helps maintain the peach’s texture and color. You can adjust the sweetness to your liking.
- Light Syrup: 2 cups sugar to 4 cups water.
- Medium Syrup: 3 cups sugar to 4 cups water.
- Heavy Syrup: 4 3/4 cups sugar to 4 cups water.
Heat the water and sugar together until the sugar dissolves. Keep the syrup hot until you’re ready to use it.
Step-by-Step Canning Process
Now for the main event. Follow these steps carefully for success.
Step 1: Prepare the Jars and Lids
Wash your jars, lids, and bands in hot, soapy water. Rinse well. Place the jars in your pressure canner with the rack and fill it with a few inches of water—this will preheat them. Simmer the flat lids in a small saucepan (do not boil). Keep everything hot until needed.
Step 2: Pack the Jars
Using your jar lifter, remove one hot jar from the canner. Place your canning funnel on top. Pack the peach halves or slices into the jar, cut side down, leaving a 1-inch headspace at the top. Add 1 tablespoon of bottled lemon juice per quart jar (or 2 teaspoons per pint). Then, carefully pour your hot syrup over the peaches, maintaining the 1-inch headspace.
Step 3: Remove Air Bubbles and Seal
Slide your bubble remover or a non-metallic utensil down the inside of the jar to release any trapped air bubbles. Wipe the jar rim clean with a damp cloth—any food residue can prevent a seal. Using your magnetic wand, place a hot flat lid on the jar, then screw on the band until it’s fingertip-tight (snug but not forced).
Step 4: Process in the Pressure Canner
Place the filled jars back on the rack in the canner. Follow your specific canner’s manual for locking the lid. Vent the canner for 10 minutes to let steam escape, then place the weighted gauge or close the petcock. Process pint jars for 10 minutes and quart jars for 15 minutes at the correct pressure for your altitude (typically 6 lbs for weighted gauge, 11 lbs for dial gauge at 0-2000 feet). Always consult the most up-to-date guidelines from the National Center for Home Food Preservation for exact times and pressures.
Step 5: Cooling and Testing Seals
After processing, turn off the heat and let the canner depressurize naturally. This can take 30-60 minutes. Once the pressure is at zero, carefully unlock and open the lid, tilting it away from you. Let the jars sit in the hot water for another 5 minutes, then use the jar lifter to transfer them to a towel-lined counter. Leave them undisturbed for 12-24 hours. You should hear the satisfying “ping” of lids sealing. After cooling, press the center of each lid; if it doesn’t flex, it’s sealed. Any unsealed jars must be refrigerated and used promptly.
Important Safety Tips and Common Mistakes
Safety is the top priority in home canning. Here are key points to remember:
- Always Acidify: Adding lemon juice or citric acid is critical for safety when pressure canning peaches.
- Don’t Skip the Venting: Venting your canner for the full time ensures all air is removed, allowing for proper temperature build-up.
- Altitude Adjustments: Processing pressure changes with altitude. You must adjust based on where you live.
- Never Use Cracked Jars: Inspect jars for nicks or cracks, as they can break under pressure.
- Follow Proven Recipes: Only use recipes from reliable sources like the USDA or National Center for Home Food Preservation.
Storing and Using Your Canned Peaches
Once sealed, remove the bands, wash the jars, label them with the date, and store in a cool, dark, dry place. Properly canned peaches have a shelf life of about 12-18 months for best quality. Use them in pies, cobblers, over yogurt or ice cream, or enjoy them straight from the jar.
FAQ Section
Can I can peaches without a pressure canner?
For peaches in syrup or water, a pressure canner is required for safety because they are a low-acid food. The only exception is if you are canning peaches in a very heavy, specific sugar syrup as a preserve or jam, or if you use a tested recipe for pickled peaches that adds significant acid. For plain peach halves, pressure canning is the only recommended method.
How long do you process peaches in a pressure canner?
Processing time depends on your jar size and altitude. At 0-2000 feet altitude, process pint jars of peaches for 10 minutes and quart jars for 15 minutes at the appropriate pressure (usually 6 lbs weighted or 11 lbs dial gauge). Always verify with current guidelines.
Do you have to peel peaches before canning?
Yes, it is highly recommended to peel peaches before canning. The peel can become tough and chewy during the canning process, and it can also loosen and float in the jar, affecting texture and appearance. Blanching makes peeling quick and easy.
What is the best syrup for canning peaches?
The “best” syrup is a matter of taste. A light or medium syrup is popular because it allows the natural peach flavor to shine without being overly sweet. You can also use a sugar-free syrup made with fruit juice or water with ascorbic acid. The syrup primarily helps with texture and color retention.
Why did my canned peaches turn brown?
Browning is usually caused by oxidation. To prevent it, work quickly and keep peeled peaches in an acidulated water bath (water with lemon juice or ascorbic acid) until you pack them. Also, ensuring you use the correct amount of bottled lemon juice in each jar helps maintain color and safety.
Can I can peaches with the skin on?
While you technically can, it’s not recommended. The skins will slip off during processing anyway and float in the jar, creating an unpleasant texture and messy appearance. Taking the time to peel them results in a much better final product.