Canning peaches is a classic home preserving technique that results in a delicious and versatile pantry staple. They were the first food I ever canned, and this guide walks you through the process step-by-step. I’ve also shared a recipe that is a super simple, super tasty twist on canning nectarines.
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There’s a lot of fun and funky foods that can be canned, but sometimes it’s good to go back to the basics and can a simple batch of no-frills, just-plain, regular fruit. For me, that means peaches. I love canning peaches. There are just so many things you can do with peaches, both sweet and savory.
My grandmother was the one who taught me back in 2005 when I had newly graduated from college. I had never bottled anything before. She not only took the time to teach me how to do it, but also supplied me with much of the necessary equipment. It’s a special memory of a way my grandmother demonstrated her love for me. Oh, and it’s the same method for nectarines, too! Cool, right? Here is how she taught me.
How to Can Peaches and Nectarines
Canning peaches is about as simple as you can get. It’s simply peeled and pitted peaches in sugar syrup. That’s it. You put all that in a bottle, put a lid on it, and then place the bottles in a hot water canner for a while. If even that sounds like it could be a little daunting, don’t despair. Break it down into the very, very basics.
And anything you can do with peaches, you can do with nectarines. You don’t even have to peel them first!
Time needed: 2 hours
Just beautiful peaches in sugar syrup. That’s it.
- Prepare your canning jars
Wash and sterilize your canning jars and set them aside until the peaches and syrup are ready.
- Remove skins
To remove peach skins blanch them and then transfer them into cold water immediately afterward. More detailed instructions for blanching can be found here.
Note: Nectarines do not need to be peeled, which makes them even simpler to process!
- Slice your peaches
To prevent browning, I put them in a large bowl of water with a small amount of lemon juice. You can also use commercial “color keeper,” or even vinegar (you will have to rinse off the vinegar later, to keep your fruit from tasting like salad dressing). The acidity keeps the peaches from browning while you are waiting to put them in your jars.
- Prepare your sugar syrup
There are two ways to make sugar syrup:
Classic syrup: Mix a quantity of sugar and water in a saucepan and stir until it is all dissolved. You’ll ladle this into your jars after you’ve put in your peaches. You can choose how heavy or light you want your syrup by altering the amount of sugar.
Quick syrup: Do it the lazy way like I do: put between 1/4 and 1/3 cup sugar in the bottom of each jar, fill the jars with peaches, and then put just enough water to cover your peaches. Voila, instant syrup.
- Wipe rims of jars
Stray fruit or syrup or sugar on the rims can prevent the jars from sealing, which would make all your hard work for nothing. Then place the lids and screw the rings on until they are fairly tight.
- Process the jars
The term “process” just means heating the jars to kill any bacteria. This is also what will cause the jars to seal, making them shelf stable. Boiling water canners are the most common, but steam canners are also available. How long you process your jars may depend on your altitude. I live in the inter-mountain west, so I leave my jars in the canner for at least 30 minutes when I am bottling peaches in quart-sized jars.
- Cool and check seals
When the 30 minutes are up (or however long per your altitude), remove the jars and leave them to cool on the counter for 24 hours. When you hear the satisfying “thock!” of each of the jars sealing, you’ll know you’ve done it right.
Tips for Canning Success
- Start with ripe fruit: The best peaches and nectarines for canning are ripe but firm.
- There is very little difference between peaches and nectarines: the taste is very nearly the same, and they are the same size and shape. If anything nectarines are easier to can because, lacking characteristic fuzz, you do not have to peel them first.
- Canning one variety of fruit is very much like another. Click here to read about canning bing cherries. If you know how to can cherries or just about any other fruit, peaches are just as simple.
Canning Recipe: Spiced Nectarines
Since I was freed from the burden of peeling my nectarines, I put my energy into devising much more creative ways to can them. I made a batch of nectarine salsa and a batch of spiced nectarines. For both, I used recipes that had originally been written for peaches.
The spiced nectarines are prepared almost exactly like regular fruit in syrup; the only real difference is that the syrup has had some flavorings added. The following is adapted from The Better Homes and Gardens Home Canning Cook Book, copyright 1973:
Ingredients
- 2 cups water
- 5 cups sugar
- 1 cup vinegar (I used apple cider vinegar for a fruitier taste)
- 2 Tablespoon whole cloves
- 2 teaspoon ground cinnamon
Instructions
Combine all ingredients and bring to a boil stirring until sugar is completely dissolved. This makes a very heavy syrup. You have the option of decreasing the amount of sugar if desired. This amount is sufficient for 7 pint jars of spiced nectarines.
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Frequently Asked Questions
Yes, nectarines are excellent for canning! They’re actually even easier to can than peaches because you don’t have to peel them and the canning process is very similar.
Here are four possible reasons your jars aren’t sealing:
Contaminated lids: Ensure lids are clean and free from debris.
Inadequate processing time: Follow recommended processing times based on your altitude.
Improper jar preparation: Make sure jars are clean and free of cracks or chips.
Loose rings: Tighten rings without overtightening.
Here are a few reasons your jars might have spoiled:
Underprocessing: Insufficient processing time can lead to bacterial growth.
Contaminated equipment: Thoroughly clean all canning equipment before use.
Improper storage: Store canned goods in a cool, dark place. Here is more info on ideal food storage conditions.
Damaged jars: Discard any jars with cracks or chips.
Overprocessing: Excessive processing can affect fruit texture and flavor.
Underripe fruit: Use ripe but firm fruit for best results.
Metallic taste: Avoid using metal utensils or lids that may react with the fruit.
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Next Steps
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Final Thoughts
Stone fruit is extremely versatile. Whether you choose to can your peaches and nectarines “just plain,” or spiced up as something more exciting, your jars of fruit will make a tasty and attractive addition to your pantry.
