How to Bottle and Can Fresh Peaches Without Sugar
There is nothing quite like a fresh bottle of peaches on a cold winter day. Homemade bottled peaches have a flavor and consistency that brings back my childhood at grandpas house enjoying delicious peaches all year round. I took a morning last week and pulled out my steam canner and got busy. Here is my favorite peach bottling recipe that is a surefire winner and works every time.
Ingredients/Supplies to Gather
- Steam Canner or Water Bath Canner
- Fresh peaches any variety
- 1/3 cup Honey or Stevia in 2 quarts hot water
- Glass Canning Jars and Lids
- Several large bowls
- Hot pads
- Kitchen towels
- Paring Knife
- Several sauce pans
- Large slotted spoon
Steps to Perfect Canned Peaches
- Wash and sterilize your glass jars. You can do this by either putting them through a sanitizing wash in your dishwasher, or boil hot water and soak them, or fill a sink with very hot water and soak them (my favorite speed hack).
- Sterilize your new jar lids. I like to boil water in a sauce pan and place the lids in there to soak while I do the other prep work.
- Make your syrup sauce. I used 2 Quarts water and 1/3 cup honey on my first batch, and 1/3 cup stevia on my second. Bring water to a boil and add the honey or stevia. Heat until very hot then keep at a low simmer.
- Place your sanitized jars on the counter ready to be filled.
- Fill a sink with cold water.
- Fill your steam canner or water bath canner with water and turn heat to HI to bring to a boil.
- Fill a large pot with water and bring to a boil. Add peaches-about 10-15 at a time. Allow them to sit in the hot water for only 2-3 minutes-you don’t want them to start to cook, just want to loosen up the skins so you can pull them off easily.
- Using a slotted spoon take the peaches out of the boiling water and put into a bowl to transport the heated peaches to the sink full of ice cold water.
- Immediately start to peel the peaches. On most of them the skin will easily slide off the peach. If they don’t peel easily, use a paring knife to peel the peach. DON’T put them back into the boiling water or it will cook your peach and that’s not as yummy.
- Once peeled, slice peach in half and remove the pit. You can either leave the peaches as halves, or slice the peaches. Place the slices into the jar. I choose to pack mine in pretty tightly (I want to have enough peaches in one quart jar to feed my family of 6), but you can use as many or few as you like.
- Once the jar is full to about 1/2 below the ridges on the mouth of the jar, add your hot syrup. Pour enough to cover the peaches and up to 1/2 below the ridges.
- Using a hot sterile cloth wipe down the lip of the jar. Take your sterilized lid and ring and seal off the jar.
- Repeat this step until you have 7 prepared jars (most canners will fit 7 quarts at a time).
- If your canner is boiling and ready to go, place your 7 jars on the steam canner or inside the water bath canner. This image shows a steam canner setup.
- For the steam canner start your processing time once a 6 inch steam vent is coming from the side. For the water bath start the timer once the water starts to boil. Processing time is 35 minutes for peaches.
- Once the time is up, carefully remove from heat and allow them to cool for about 5 minutes.
- Carefully using either a hot pad or towel or a canning tool move the jars to kitchen towels to rest. Be careful not to jostle the jars too much and don’t push down the jar lids.
- Allow the bottles to cool and sit undisturbed for about 24 hours. You will know if they tops sealed because you won’t be able to push them in and hear a popping sound. But don’t test it until they are 100% cooled or you may mess up the entire process.
- Eat and enjoy! Or be like me and threaten the lives of anyone who dares to open my beautiful bottles until it’s been at least a week.