How to Can Peaches Oven Preserving Method. Today I’m sharing an easy old-fashioned way to preserve (or can) peaches so you can have these delicious fruits after they disappear from the grocery stores.
With this recipe you’ll get simple delicious canned peaches, not peach jam or peach jelly, but peach preserves.
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Preserving peaches is a perfect way to enjoy their fresh summer taste all year long. This simple oven canning method for peaches doesn’t contain pectin, which allows the taste of fresh peaches to take center stage.
You’ll enjoy delicious summer peaches with this homemade canning recipe well after summer is over, that is, if you don’t eat them all in the meantime.
I’ve been having one of my favorite breakfasts lately. Fresh summer peaches over cottage cheese, with a drizzle of honey, and maybe a few lavender flowers.
Oven canning word of caution
If you decide to proceed with oven canning, you do so at your own risk. We are not responsible for any experiences, illnesses, or injuries that may occur. Oven canning has been around since approximately 1920, but has made a huge comeback lately. As with any canning method there are risks. Please do your research.
How to Can Peaches
The recipe card is still below. These are just the visual instructions with really detailed descriptions. Read over the descriptions for lots of tips and pointers. I know people typically scroll right past, but these will help you!
Sterilize the jars
The jars, lids, and rings should be sterilized before the peaches are packed.
I used the sterilize setting on my dishwasher to do this. Simply pop them in, and wait until the machine does its thing.
I also bought new jars, lids, and rings. I like this set here. The lids wear out, and shouldn’t be reused, so consider buying new ones.
You can also sterilize them in boiling water. Place them in a large pan of cold water, and bring to a boil. Remove the jars using tongs.
You can also wash them by hand, and place them to dry, upside down, in a 275° F oven for 15 minutes.
For my peaches
For my peach preserves, I used white peaches. I like the flavor a more than yellow peaches. In addition they are generally free stone peaches rather than cling peaches.
Free stone means they are very easy to separate from the pit. Whereas cling peaches, do just that, they cling to the pit. Either yellow or white peaches will work in this recipe.
I used two 16-ounce jars. You can also pack this amount into one 32-ounce jar, or into several smaller jars.
I did have a little amount of peaches leftover that I just ate rather than canning them. But, amounts of peaches will vary depending on how large the fruits are.
Prepare the peaches
The peaches should be perfectly ripe or slightly under ripe.
Over ripe peaches can result in bruising and spoiled preserves. Under ripe peaches won’t have as much flavor and sweetness as you want.
Clean all dirt, stems, and leaves off of the peaches.
Peel the peaches
Bring a large pot of water to a boil. Plunge the peaches into the boiling water, and leave for 1 minute.
Remove the boiled peaches with a slotted spoon, and plunge them into iced cold water.
The peels should be easy to remove using your fingers. If the peels don’t slip off, you can place them in boiling water again for a few more seconds.
(It’s basically the same process as peeling a tomato. A quick bath in boiling water, a quick blanch, and the peel should slip off easily.)
Chop the peeled peaches
You’ll want to chop the peaches into the size that you want them canned in. They do shrink a bit during the canning process, but in general, cut them to size.
I wanted bite sized pieces, so mine are chopped to about ½ to 1-inch cubes. You can slice them, or try canning halves.
You will want to slice them open and remove the peach pits.
Be careful as you chop and slice, as peeled peaches are slimy and can move around quite a bit on you.
Pack the jars
Try to handle the fruit as little as possible to avoid bruising the peaches.
Pack the fruit in as much as possible, remember, they will shrink during the canning process. I love those wide mouthed canning funnels for this step.
Place the peach filled jars on a wooden surface or a surface covered with a soft cotton towel.
Make the syrup
This is a simple syrup of just sugar and water. I like a light syrup, so it isn’t too sugary. I mean, your summer peaches, if they’re ripe, should be deliciously sweet enough.
Simply dissolve 3 tablespoons sugar in 1 cup of water, and boil for 1 minute.
Finish filling the jars
Fill the jars with the hot simple syrup. Remove any air that’s trapped in the jar by using a skewer to poke out air bubbles, or by gently tapping the bottom of the jar on the cloth covered counter.
Make sure the rim of the jar is free from any fruit.
Place the lid on the jar but do not put the ring on the jar.
Oven method for canning
One thing I like about oven canning is that you can process more jars at once. The other thing is that you don’t need to have a giant vat of boiling water in your kitchen during the hot humid summer months.
Preheat the oven to 300° F.
Fold a towel into a baking pan, and fill the pan with 1 & 1/4–inches of water.
Stand the jars about 2 inches apart in the water bath (bain marie), and place the baking pan in the oven.
Bake for 50-60 minutes for jars below 32 ounces, or 60-70 minutes for jars 32 to 64 ounces.
Once the are baked
Carefully remove the jars from the oven and the baking pan, one at a time. Place the screw band ring on to seal the jar, immediately, and place the jars on a towel lined or wooden surface. Leave undisturbed until completely cool.
Check the seal
This part is a bit nerve racking, I admit. But, you want to make sure it’s absolutely airtight.
Once they are completely cooled, unto the screw bands. Place one hand under the jar, and with the other hand, carefully lift the jar by the lid. If it’s well sealed, the lid will remain firmly on.
After testing, you can replace the screw band.
If you have one that comes apart, you can eat those peaches immediately, or reprocess them.
This recipe is inspired by The River Cottage Preserves Handbook.
Special equipment you may need
Paring knife to remove blemishes off the peaches
Pot to boil the peaches for peeling
I found a peach tree for sale on Etsy!
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How to Can Peaches Oven Method Recipe
How to Can Peaches Oven Method
- 5-6 fresh ripe peaches
- 3 tablespoons sugar
- 1 cup water
- Sterilize jars, lids, and rings that you’ll use to can the peaches.
- Bring a large pot of water to a boil. Plunge the peaches into the boiling water, and leave for 1 minute.
- Remove the boiled peaches with a slotted spoon, and plunge them into iced cold water.
- The peels should be easy to remove using your fingers.
- Chop the peaches into the size that you want them canned in, and remove the pits.
- Using a wide mouthed funnel, pack the peeled peaches into the sterilized jars. Peaches will shrink during the canning process.
- Place the peach filled jars on a wooden surface or a surface covered with a soft cotton towel.
- Make the light syrup by dissolving 3 tablespoons sugar in 1 cup of water, and boil for 1 minute.
- Fill the jars with the hot simple syrup. Remove any air that’s trapped in the jar by using a skewer to poke out air bubbles, or by gently tapping the bottom of the jar on the cloth covered counter.
- Make sure the rim of the jar is free from any fruit.
- Place the lid on the jar but do not put the ring on the jar.
- Preheat the oven to 300° F.
- Fold a towel into a baking pan, and fill the pan with 1 & 1/4–inches of water.
- Stand the jars about 2 inches apart in the water bath (bain marie), and place the baking pan in the oven.
- Bake for 50-60 minutes for jars below 32 ounces, or 60-70 minutes for jars 32 to 64 ounces.
- Carefully remove the jars from the oven and the baking pan, one at a time. Place the screw band ring on to seal the jar, immediately, and place the jars on a towel lined or wooden surface. Leave undisturbed until completely cool.
Store canned peaches in a cool dark place for up to 1 year.