Canning Peaches and Apricots

Last week, when my friend Caitlin and I were supposed to be preparing to go back to work, we were canning peaches and apricots instead. 

I have been canning for a few years and have always been told to can stone fruits in sugar syrup to preserve the them. However, peaches and apricots are actually acidic enough that you don’t have to use any sugar at all.

According to the OSU Extension Service “Sugar does not prevent spoilage in canned fruit, but adds sweetness and helps fruit hold its shape. It can be omitted safety. To can without sugar, replace any syrup required with water or fruit juice and follow regular processing methods and time.”

With this in mind, we decided to use a very light simple syrup.

You will need 10-30 lbs. of ripe fruit, jars (about 12 pints per 10lbs of fruit), lids, rings, sugar, 3 large kettles (one for sanitizing, one for syrup and one for blanching), a bowl for ice water and a water bath canner.  It is also helpful to have a wide-mouthed canning funnel and a magnetic lid grabber.

1. Sanitize the jars and lids in the dishwasher or process for 10 minutes in a pot of simmering water.

2. Fill a large water bath canner (big kettle with a canning rack) with enough water to cover the jars by 2 inches.  Bring the water to a boil.  It will take awhile.

3. Meanwhile, make a peach daiquiri the syrup.  In a large pot, bring water and sugar (we used a 1:8 sugar to water ratio) to a simmer.  You could also use juice or plain water.  Keep the liquid barely simmering until you are ready to use it. You may need to make multiple batches.

4. To peel the fruit, score the bottom of each piece of fruit with an X.  Blanch the fruit in boiling water for 30-60 seconds and then dip it in a bowl of ice water.  You should be able to easily slide the skin off with fingers.  If not, you can help it along with a parry knife.

5. Remove the pits and slice the fruit.  Pack it tightly into the hot, sanitized jars.

6. Fill jars with scalding hot syrup (or other liquid), leaving 1/2” of head space and top with a lid and a ring.

7. Process the jars in a water bath canner for 25 minutes. Remove the jars and allow them to cool.  Check to make sure all of the jars sealed (the lid shouldn’t flex when pressed).

For more information about canning fruit check out these sites:

OSU Extension Service

Ball Canning

Pick Your Own