To ensure that peaches stay firm and don’t turn mushy during the canning process, it is important to choose the right type of peach. I highly recommend using a canning peach variety, such as the Baby Gold #5. These peaches are specifically bred for canning and have a firm texture that holds up well during processing.
When selecting peaches for canning, look for ones that are slightly underripe. They should be firm but not rock hard. Avoid using overripe or bruised peaches, as they are more likely to become mushy when canned.
Once you have your canning peaches, it’s time to prepare them for processing. Start by washing the peaches thoroughly under running water to remove any dirt or debris. Then, blanch the peaches to make peeling easier. To do this, bring a pot of water to a boil and carefully add the peaches. Let them boil for about 30 seconds to 1 minute, and then transfer them to a bowl of ice water to cool rapidly. This blanching process helps loosen the skin, making it easier to peel.
After blanching, peel the peaches by gently rubbing the skin with your fingers or using a knife to make a small incision and then peeling it away. The skin should come off easily.
Once peeled, cut the peaches in half and remove the pits. At this stage, you can also slice the peaches into smaller pieces if desired. If you prefer to can the peaches whole, leave them halved.
To prevent the peaches from turning brown, you can treat them with an anti-darkening agent like ascorbic acid or lemon juice. This step is optional but can help maintain the peaches’ color during storage. Simply dip the peach slices or halves into a solution of water and the anti-darkening agent according to the package instructions.
Now it’s time to pack the peaches into canning jars. I recommend using wide-mouth jars, as they are easier to fill. Pack the peaches tightly into the jars, leaving about 1/2 inch of headspace at the top. You can also add a light syrup or juice to the jars if desired, but it’s not necessary. Be sure to wipe the rims of the jars clean before sealing them with lids and rings.
Once the jars are filled and sealed, it’s time to process them in a water bath canner. Follow the instructions for your specific canner, but generally, you’ll need to place the jars in the canner, ensuring they are fully submerged in water. Bring the water to a boil and let the jars process for the recommended time, usually around 20-30 minutes. This processing time will vary depending on your altitude, so be sure to adjust accordingly.
After processing, carefully remove the jars from the canner and place them on a towel or cooling rack to cool completely. As the jars cool, you’ll hear a popping sound, indicating that they are properly sealed. Check the seals after they have cooled to ensure they are airtight.
Properly canned peaches can be stored in a cool, dark place, such as a cantina or pantry, for up to a year or even longer. It’s important to label the jars with the date of canning to keep track of their freshness.
Choosing the right canning peach variety, properly preparing the peaches, and following the canning process will help keep your peaches from turning mushy. With the right technique and a little bit of patience, you can enjoy delicious, firm peaches all year round.
