Comments on: Canning Peaches for Food Storage

By: ©Rachel Arsenault

©Rachel Arsenault — Sun, 15 Aug 2021 11:49:12 +0000

In reply to Catherine. Catherine, Thanks for catching that. I have fixed it.

By: Catherine

Catherine — Sat, 14 Aug 2021 21:49:51 +0000

Hi- I’m going to try your recipe, but notice a mistake where you give directions for the syrup for Quarts. It should be water and not sugar for medium and heavy.

By: Heidi M Strain

Heidi M Strain — Fri, 25 Jun 2021 12:57:21 +0000

In reply to AmyJo. I have canned clingstone before. Yes a hassle but I can get them for .97/lb. The Elberta are $1.99/lb and up. Canning peaches have gotten so expensive here in Minnesota.

By: ©Rachel Arsenault

In reply to AmyJo. AmyJo, I use whatever yellow-fleshed peaches I can find. The key to getting firm canned peaches is for them to be slightly under ripe, and yes hot pack instead of raw pack. Precooking the peaches in the syrup makes it easier to pack into jars and helps maintain the texture. It also releases some air in the fruit, which helps prevent the fruit from floating when canned.

By: AmyJo

AmyJo — Wed, 09 Sep 2020 17:54:48 +0000

What variety of peaches do you use? Do you find your peaches stay somewhat firm after canning with this method? I have always raw packed my peaches and added granulated sugar to each jar (it dissolves and creates a syrup). But would like the peaches to be firmer if possible. I wonder if hot packing them the way you describe they will stay firmer….