Homemade Canned Peaches
How to Make Delicious Homemade Canned Peaches (Using Firm Peaches)
This summer, make your own crisp, sweet, and fragrant canned peaches right at home! They are perfect for enjoying as a refreshing dessert, especially when served with plain yogurt. If you have some firm, less-than-perfect peaches, canning them is a wonderful way to preserve their deliciousness. Whether you use yellow peaches, white peaches, or nectarines, this recipe yields fantastic results!
Ingredients- 7 firm peaches (approx. 1.3kg)
- 1 Tbsp baking soda
- 200ml sugar
- 2 Tbsp lemon juice
- 2 lemon slices
Cooking Instructions
Step 1
When making canned peaches, it’s best to use firm peaches (known as ‘tteokbok’ in Korean) with plump flesh. Soft, mushy peaches are not ideal as they can become too soft after canning.
Step 2
To remove any fuzz and impurities from the peach surface, sprinkle about 1 tablespoon of baking soda over the peaches. Gently rub them with a soft scrubber or your hands to clean.
Step 3
Rinse the peaches thoroughly under running water to wash away any remaining baking soda residue and dirt.
Step 4
Peel the clean peaches by making a circular cut around the fruit, then cut them into bite-sized pieces. Place the prepared peach pieces in a pot. Add just enough water to cover the peaches. Then, add sugar at a ratio of 2 parts peaches to 1 part sugar (200ml sugar in this case) and stir well to dissolve the sugar.
Step 5
Bring the pot to a boil over high heat, then reduce the heat to medium. Skim off any white foam that rises to the surface with a spoon or skimmer to create a clear syrup. Removing the foam helps keep the syrup clear and the canned peaches looking fresh.
Step 6
While simmering over medium heat, add 2 tablespoons of lemon juice and 2 lemon slices. Lemon helps prevent the peaches from becoming too soft, adds a refreshing flavor, and helps maintain their color. Cook carefully to avoid over-softening the peaches, then turn off the heat. If you don’t have lemon, you can substitute with 2 tablespoons of vinegar.
Step 7
Sterilize the glass jars by placing them in boiling water for about 5 minutes. Make sure to also sterilize the lids. Sterilizing the jars helps to kill any bacteria, improving the shelf life of your canned peaches.
Step 8
Carefully transfer the hot canned peaches into the sterilized glass jars. Fill the jars with peaches and syrup, leaving a little headspace. Do not seal the lids completely. Let the jars cool down gradually at room temperature. This process helps to create a vacuum seal as the contents cool, further aiding preservation.
Step 9
Once the canned peaches have completely cooled, securely seal the lids and store them in the refrigerator. Enjoy your chilled canned peaches as is, or use them in various ways, such as a topping for salads or yogurt.
