Peach season has sprung upon us! Not only that, but CANNING peaches are now ripe and ready to be picked. I was so stinking excited y’all… I found peaches in Washington for $.50 a pound! This is a steal… So I couldn’t wait to start canning them.
What if I told you that I know how to can peaches WITHOUT sugar OR honey? That’s right! I make canned peaches with NEITHER of those things.
My preferred peach is the Elberta. However, I also thoroughly enjoy the Red Haven peaches. You know what I DON’T like? All the added sugar to canned fruit! I really am not a fan of any of that. Okay, actually… I AM a fan! It is so tasty! However, I now have a 1 year old who doesn’t eat added sugar in foods (as long as I can keep him from knowing all the junk food in the world), so I had to change my ways.
Canning peaches without any additive sugar is QUITE simple.
Here are the ingredients you’ll need:
- Canning pot
- Small sauce pan (to sterilize lids and rims)
- Large pot (for blanching peaches)
- Canning tongs
- Canning magnetic wand
- Quart jars/lids
- Lemon Juice
- Canning Peaches
First things, first. You NEED to get all the hairy skin off the peaches. The best way to do this is blanching the peaches. Basically, all you do is add the peaces into a pot of boiling water for about 30ish seconds, and remove them into ice cold water. The skin will slide RIGHT off.
The easiest and best thing to do is get organized. I can’t tell you how tough it is to not be organized with some sort of system in place. The blanching process is easy, but it’s good to be prepared because it goes QUICK. I’ve found taking my sink and adding cold water with ice from the refrigerator makes the perfect cooling place.
You can see above, I added an assembly line. First the peaches will go into the sink to cool off. Next, I’ll cut and peel on the cutting board. Then, I’ll put them into a big bowl before canning them.
As for the stove part, I got my peach pot to boil. As you can see there are NO peaches in the pot yet. You need to wait for the water to boil, otherwise that’s not blanching. You’re just cooking the peaches.
After the water boiled, I started adding in as many peaches as I could to fit into the pot. I made sure that each peach was covered in water. After it was stuffed full, I started counting to 30 seconds in my head. By the time I got every peach out of the water, it was about 35 seconds.
*Remember, you’re not trying to COOK the peaches. Just get the skin off!*
Some parts of the peaces weren’t completely covered. However, the skin came off beautifully.
Then, I transferred the peaches to my cold sink and continued with another batch of peaches in the boiling water. I did NOT remove the water and reboil. That sounds like a LOT of time.
While cutting the peaces into the preferred shape, I added Fruit Protector to my peaches to prevent browning.
On the other end of the kitchen, I had the quart jars sterilizing in boiling water. I washed them with soap and water. Then, I set them into water and let them boil for 10ish minutes while I blanched the peaches.
Now comes the easiest part of all… canning!
I’ve seen so many recipes on how to can peaches, and I’ve found that sugar or honey isn’t necessary. As long as their is acidity in your jars, liquid, and a seal, you’re good to go. So, I started filling my jars with peaches. I stuffed and stuffed them full. You may think they’re full, but once you seal them in a water bath (boiling water) they push towards the top of the jar and you’ll see tons of room in the jar.
I’ve seen recipes to boil lemon water and add it into the jar of peaches. You know what I found? The peaches I used had so much liquid that I couldn’t fit any water into the jar. So, I just added a tablespoon of lemon juice to each jar.
Afterwards, I made sure to clean the rims of my jars. Use the magnetic wand to pick up the lids and rims for the jars and add them into the pot of boiling water.
…and this is the final product! You can see the peaches floated to the top. There’s liquid inside the jars, AND no sugar! They taste like fresh peaches and are something I definitely find acceptable to feed my toddler.
These are some peaches I made two years ago, and they’ve held up pretty nicely! We opened some early this summer and they had a sweet taste to them and tasted like real peaches!
Enjoy peach season!