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Water Bath Canning Peaches

Harvest time is here and the food is coming from the gardens and orchards. Gleaning is a great way to get food when your orchard is not mature enough yet. Since we are only in a temporary location we don't have an orchard  yet. However a good friend of ours has been helping us get produce from gleaning. Recently we ended up with several boxes of peaches. We really enjoy canned peaches.

Water Bath Canning hasn't been my specialty. Growing up, I can remember all the glass quart jars we broke trying to preserve food in them. So I was a little nervous about trying it myself. I've become comfortable with pressure canning since I've been doing beans that way all summer, but the water bath seemed a little intimidating. But here were a few tips that really helped me. If I carefully followed these, then I didn't have any trouble with water bath canning.

1. If you are going to do a cold pack (putting the fruit or food item into the jar cold) then you need to somehow warm up the jar. What I did with my peaches is put the fruit in the jar, fresh, then heated up the juice that I poured over them to warm it up just a touch. I don't want to overcook the peaches, because then they are too soft.

2. Before I place the jars into the canner, I turn off the burner (or remove it from the hot place on the wood cook stove) and wait till the water quits boiling. At that point I can safely place the mildly warm jars into the hot water without loosing my jars and the precious fruit inside.

Between those two things, I didn't loose one single jar through the canning process. And by the end of canning my peaches, I felt a lot more confident canning using the water bath method.

One of the most helpful resources for canning is the Ball Blue Book Guide to Preserving. Get that for detailed instructions on water bath canning!

For information on Pressure Canning click here.


  Have you tried Water Bath Canning? What was your experience?


  • Guest
    Tom Petrella Saturday, 16 February 2013

    How long do the peaches store when done this way?


  • Guest
    laurie Thursday, 13 August 2015

    Tom I have some peaches that I canned 3 yrs. ago and they are still wonderful!

  • Guest
    kathleen Monday, 13 May 2013

    If peaches are stored in a cool dark place, like a cool cupboard or pantry, or a dry cool basement, they can be stored for up to a year or a little more.

  • Guest
    melissa Saturday, 31 January 2015

    Hi are there canning classes?

  • Guest
    Debbi Puffer Thursday, 13 August 2015

    Lol! I prefer to oven canned my peaches! For me, it's so much easier than water bathing them! So glad you did great! They look wonderful!

  • Guest
    Chelsea Thursday, 13 August 2015

    Oven canning is not considered safe. The jars are not made for that and may explode. The temperature may not be accurate or steady. Better to stick to the methods that have been researched and found safe.

  • Guest
    Marly Monday, 24 August 2015

    What exactly do you pour over your peaches? I thought you had to use super sugar syrup.

  • Guest
    Ruth Verrett Wednesday, 06 July 2016

    water and sugar to taste. if you like them with a more natural taste just use a light sugar water mix and more sugar if you like them sweeter. I mix 1 cup of sugar to 3 cups hot water , stir and pour over the peaches in the jars until there is a 1/4 to 1/2 inch from the top. reminder to run a table knife along the inside of the jar after the syrup is in to get all of the air bubbles out of your jar...this is a common mistake some make thus...a broken jar. make sure the rim of your jar is clean with no particles of peaches heat your seal and rim in a bowl of hot water and tighten the seal until ring is finger tight. boil in a water bath with water over the top of the jars boil at a boil for 15 min. remove from bath onto a cotton towel and let cool...you will hear the tops pop when they seal, if they do not seal refrigerate and eat as you would an open can. do not eat if the seal does not seal. good lick canning.

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