Sweet Canned Peaches
Homemade Canned Peaches! A Sweet Transformation for Mild Peaches!
My sister gave me 5 peaches, but even in our fruit-loving household, they were starting to get overlooked. With a little effort, I transformed them into delicious canned peaches! Enjoy the taste of fresh, seasonal peaches in this homemade treat – it’s even better than store-bought!
Ingredients
- 5 firm peaches (white or yellow)
- Glass jar(s) with a minimum capacity of 800ml
Syrup Ingredients
- 2 cups (approx. 400ml) sugar (granulated or brown)
- 2.5 cups (approx. 500ml) water
- 2 cups (approx. 400ml) sugar (granulated or brown)
- 2.5 cups (approx. 500ml) water
Cooking Instructions
Step 1
The first step to delicious canned peaches is preparing the fruit! Using firm peaches is key to achieving that satisfying, slightly crisp texture similar to store-bought varieties. Start by peeling the 5 peaches thoroughly. If the skin is difficult to remove, you can briefly blanch the peaches in boiling water, then immediately plunge them into ice water before peeling – this makes it much easier. Once peeled, slice the peaches into your desired serving size.
Step 2
Feel free to cut the peaches into any size or shape you prefer. While very thin or small pieces might slightly compromise the texture, cutting them into slightly thicker pieces is generally recommended. (If you’re making these for children, consider cutting them into fun shapes for added appeal!)
Step 3
Properly sterilizing your glass jar(s) is crucial for preventing spoilage. Place the jar(s) in a large pot and cover them with cold water. Bring the water to a boil and let it simmer for about 5-10 minutes to sterilize. Carefully remove the hot jars, drain any remaining water, and allow them to air dry completely. (Using heat-resistant glass jars is important as you’ll be adding hot peach syrup. Sterilization is essential to prevent mold growth.) Now, combine the 5 prepared peaches, 500ml of water, and 400ml of sugar in a saucepan and bring to a boil. You can adjust the sugar level to your preference. If you plan to consume them quickly, reducing the sugar to about 300ml is fine. For longer storage, using the full amount of sugar is recommended. Skim off any foam that rises to the surface as it boils to ensure a clear syrup.
Step 4
The cooking time for the peaches will vary depending on how you’ve sliced them. For smaller, thinner pieces, simmer over medium-high heat for about 6-7 minutes, then let them cool slightly. If you’ve cut the peaches into larger halves or thick wedges, cook them for approximately 10 minutes. (Mixing white and brown sugar, as I did, gives the syrup a lovely light yellow hue.)
Step 5
To check if the peaches are perfectly cooked, gently press one with a spoon. They are ready when the surface looks slightly translucent and yields softly to the pressure. Be careful not to overcook them, as they can become mushy.
Step 6
Especially thin slices of peach will cook more quickly. If you’re preparing these for baby food or as a soft snack, you might want to cook them a bit longer until they are very tender.
Step 7
Carefully place the slightly cooled peaches into your sterilized jar(s). Once the peaches have cooled down further, pour the prepared syrup over them. Seal the jar(s) and refrigerate. Enjoy your delicious homemade canned peaches once chilled! The entire process, from preparing the peaches to sealing the jars, took me about 20 minutes. While the peaches were peeling, I sterilized the jars, and after the peaches were cooked, it was just a matter of packing them. It’s a super speedy recipe! If you find the flavor of store-bought peaches a bit lacking, definitely give this homemade version a try. The homemade sweetness with a touch of your effort is truly special!
