Canning Peaches Poached in Rosé Wine
Peaches are easy to can at home using this recipe. Peaches in rosé wine make a
very, nice light and easy dessert. Try canning this with two fresh mint leaves.

Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides. We add lemon juice to most
recipes to help protect the color.
Peaches

weights are always approximated..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Wine
 3/4 cup
 1-1/2 cups
Sugar
 1/4 cup
 1/2 cup
Waterbath Processing
 25 minutes
 30 minutes
  1. Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Combine wine and sugar for pints or quarts in a pan, and then heat slowly and simmer
    lightly until the sugar is completely dissolved.
  4. Pour hot wine over fruit.
  5. Canning using cold pack method with 1/2” of headspace.
  6. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
    degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a towel, separated by
    1” to cool naturally as quickly as possible.
  9. Labeling and Storing
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© 2004 David G. Blackburn
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Exception to standard canning
procedure: we recommend
Blanching and Peeling this fruit.
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Video 2:
Canning Fruit in
Syrup or as a Pie
Filling