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This past week I brought home 200 pounds of Okanagan peaches from Desert Hills Ranch near Ashcroft, BC, set up an outdoor canning station, and spent the better part of two days turning them all into shelf-stable food for the new pantry.
By the end, we had 89 jars cooling in boxes: classic canned peaches, vanilla peach jam, pickled peaches, and spiced peaches with cardamom. Each one has its place in our pantry, and each one is worth making.
If you have peaches and you are wondering what to do with them, here is how I approached it.
Start With Blanching and Peeling
Before you can do anything with peaches, you need to get the skins off. Canned peach skins become tough and unpleasant in the jar, so blanching is non-negotiable regardless of which recipe you are making.
To blanch peaches:
- Bring a large pot of water to a boil
- Lower peaches in for approximately 3 minutes
- Transfer immediately to cold water (ice water or very cold tap water works well; I use our spring water)
- Let them sit until cool enough to handle, then slip the skins off with your fingers
The skins should come off easily after blanching. If they are sticking, try another 30 seconds in the boiling water. Once peeled, work in batches and keep your peeled fruit in a bowl with a bit of lemon juice and water to prevent browning.
Tip: Try not to over-blanch. You will know you went too long if you see a cooked edge on the peach flesh when you cut it. It is still usable, but aim for just enough time to loosen the skin.
Classic Canned Peaches in Syrup
This is the one that fills the most jars and earns the most sighs when you open one in the middle of January. Simple, reliable, and endlessly useful in everything from oatmeal to pies to eating straight from the jar.
What you need:
- Peaches, blanched, peeled, and cut into halves or eighths
- Syrup (medium-light works well: approximately 2 1/4 cups sugar per 5 1/4 cups water, or adjust to your taste)
- Lemon juice to prevent browning
- Quart or pint jars, lids, and rings
How to do it:
- Prepare your syrup and keep it warm on the stove
- Pack peach slices tightly into warm jars
- Pour hot syrup over the top, leaving 3/4 inch headspace
- Wipe rims, apply lids fingertip-tight, and process in a water bath canner for 25 minutes for quarts (20 minutes for pints)
Here is the link to the tested recipe.
Tip: Peaches tend to float in the jar after processing. If you want to reduce this, hot pack them by heating the peaches briefly in the syrup before jarring. I often do a cold pack for convenience and the floating does not affect the quality.
Vanilla Peach Jam
This one came together better than expected and has already become a family favourite. It is chunky rather than smooth, and less sweet than a lot of store-bought jams, which is exactly how we like it.
What you need:
- Chopped peaches (no need to be precise; rustic chunks are what you want here)
- Sugar, adjusted to your taste
- Lemon juice
- A splash of vanilla
How to do it:
- Combine peaches, sugar, and lemon juice in a heavy pot
- Cook on medium heat until everything is very soft and the mixture has thickened
- Add vanilla and bring to a rolling boil for at least 5 minutes
- Jar immediately into hot jars, leaving 1/4 inch headspace
- Wipe rims, lid, and process for 10 minutes in a water bath canner
Here is the link for the tested recipe.
Tip: I did not use commercial pectin for this batch because I wanted a soft-set chunky jam rather than a firm one. If you prefer a firmer set, follow a tested pectin recipe.
Pickled Peaches
I know. It sounds unexpected. Make them anyway.
Pickled peaches use an apple cider vinegar brine with warm spices, and the result is sweet, tangy, and faintly spiced in a way that is genuinely addictive. Serve them on a cracker with a sharp cheese and you will understand immediately why I made 16 jars this year after making only 6 last year.
What you need:
- Peaches, blanched, peeled, and sliced (wide-mouth jars work better here so you can fit larger pieces)
- Apple cider vinegar brine (see tested recipe linked below)
- Cloves
- Cinnamon sticks
- Black peppercorns
- Lemon juice
How to do it:
- Add a few cloves, a cinnamon stick, and a couple of peppercorns to each jar
- Pack in peach slices
- Cover with hot brine
- Leave 1/2 inch headspace, wipe rims, and process for 25 minutes in a water bath canner
Here is the link to the tested recipe.
Tip: Use wide-mouth jars so you can fit larger peach pieces or even small whole peaches. I used regular-mouth jars and had to slice more than I planned.
Spiced Peaches With Cardamom
These are my kids’ favourite, and mine too if I am being completely honest. The cardamom gives them a warmth that feels like something between chai and a holiday dessert. They are made with a heavier syrup to carry the spices, and I make a smaller batch of them each year to save for special occasions.
What you need:
- Peaches, blanched, peeled, and halved or quartered
- Heavy syrup (more sugar per cup of water than a light or medium syrup)
- Cardamom (this is the key flavour)
- Cinnamon sticks
- Cloves
- Lemon juice
How to do it:
- Make your heavy syrup and stir in your spices
- Pack peaches into jars
- Cover with hot spiced syrup, leaving 3/4 inch headspace
- Wipe rims, lid, and process for 25 minutes for quarts
Here is the link to the tested recipe.
Tip: I use a heavier syrup for these specifically because the spices need something sweet to balance them. You can use honey in peach canning, but keep in mind it will give a honey flavour to the final product.
Printable Checklist:
Before you start:
- Peaches blanched and peeled
- Syrup or brine prepared and warm
- Jars washed and hot
- Lids and rings sorted
- Canner filled to the correct level and heating
- Lemon juice on hand for browning prevention
- Towels on the jar table for cushioning and water absorption
Want to connect with people who are doing this kind of work alongside you? The Little Mountain Ranch Community is full of gardeners, canners, and scratch cooks sharing what they know. We would love to have you.