Canning Pickled Peaches
Peach pickles are very easy to can and are terrific served
with pork roast. You may watch us make a pork roast with
apricots on our video number 2.

Remember to follow food safety instructions and select
blemish free fruit. We always prefer organic fruit without
pesticides.
Exception to standard canning procedure: we recommend
Blanching and Peeling this fruit.
Peaches

weights are always approximated..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Syrup (see chart below)
 medium
 medium
Cinnamon Stick
 1/4
 1/2
Whole Clove
 1
 2
Waterbath Processing
 25 minutes
 30 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Blanch and Peel the fruit.
  3. Halve and pit the fruit.
  4. Place clean fruit directly into sterilized canning jars with cinnamon and cloves.
  5. Select syrup strength and prepare syrup by combining water and sugar for pints or
    quarts in a pan, and then heat slowly and boil lightly until the sugar is completely
    dissolved.
  6. Pour hot syrup over fruit.
  7. Canning using cold pack method with 1/2” of headspace.
  8. Processing with a Water Bath for as referenced on chart above at 212 degrees.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  11. Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
   Liquid per Pint Jar
 Sugar per Pint Jar
   Liquid per Quart Jar
 Sugar per Quart Jar
very light
   1/4 cup water
1/2 cup vinegar
 1/8 cup
   1/2 cup water
1 cup vinegar
 1/4 cup
light
   1/4 cup water
1/2 cup vinegar
 3/16 cup
   1/2 cup water
1 cup vinegar
 3/8 cup
medium
   1/4 cup water
1/2 cup vinegar
 1/4 cup
   1/2 cup water
1 cup vinegar
 1/2 cup
heavy
   1/4 cup water
1/2 cup vinegar
 5/16 cup
   1/2 cup water
1 cup vinegar
 5/8 cup
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
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Video 2:
Canning Fruit in Syrup
or as a Pie Filling
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