When it comes to preserving peaches, many people ask the important question: which peaches are the best for canning and what are some tips for canning peaches? The answer isn't simple, considering there are more than 200 varieties of peaches. And while certain peaches may be more ideal for canning, the canning process is very similar across the board with the number one rule being to follow safe canning practices as described in your canner's instructions!

CHOOSING PEACHES TO CAN

First, make sure you are using only fully ripe, yellow or red fleshed* peaches. If they aren't quite ripe, place them on the counter where they will ripen in a couple days. Once fully ripe, they are ready to can.  Most people do favor a firmer, redder fleshed peach as their texture and rosy glow will hold up beautifully in a can. 

*White flesh peaches do not can well because they are lower in acid and traditional canning methods may not safely preserve them.

CANNING PROCEDURE FOR USE WITH A WATER BATH CANNER

Ingredients Needed:

• 6 pint or 3 quart jars with rings and lids- when canning, lids should be brand new!
• 8lbs whole peaches (12 to 16 peaches)
• Ball Fruit Fresh powder (found in the canning section of the grocery store)

        Your choice for syrup:  Light, Medium or Heavy:

• Light: 2 cups sugar to 5 cups of water.
• Medium: 3- 1/4 cups sugar to 5 cups of water.
• Heavy: 4-3/4 cups sugar to 5 cups of water.

Directions for Preparing Jars, Peaches:

1. Make sure to examine each canning jar carefully for nicks or cracks.
2. Wash the jars in the dishwasher then place them in a warm pan of water until you are ready to use.
   
3. Wash and drain the peaches in a colander.
4. Place washed peaches in a pot of boiling water for about 1 minute to “blanch” and loosen the skin.
5. Place blanched peaches into an ice water bath to keep them from cooking.
6. Peel the peaches, cut in half and remove the pit. You will want to sprinkle fruit fresh liberally on the peaches to keep them from browning.

Directions for Preparing the Syrup:

1. There are three different types of syrup, so make sure you follow directions for the kind you are making. 
2. Heat the water in a large pot until very hot, and stir in sugar until dissolved.
3. Once boiling, add the prepared peaches and heat until they are just hot. 

Directions for Filling and Processing the Jars:

1. Remove the peaches from the syrup and place in the hot jars.
2. After jars are filled, cover the peaches with the hot syrup. leaving 1/2 inch headspace.
3. Remove air bubbles from jars, wipe jar rims well with a clean damp cloth, and cover with lids and rings, tightening finger tight.
4. Place jars in canning pot with boiling water (20 minutes for pints and 25 minutes for quarts).
5. Turn off the heat, uncover the canning pot and let jars sit in water for 5 minutes before removing.  
   

Hurray! The hard part is over. Now you simply remove the jars, cool them, and store them. The end result is amazing peaches that you can enjoy for months to come.