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Many varieties of peaches are grown in Oregon. These fall into two general types: freestone (flesh readily separates from the pit) and clingstone (flesh clings tightly to the pit). Most people prefer to preserve freestone varieties.
Good varieties for canning include Veteran, Early Elberta, Elberta, Rochester, Hale, Alamar, Redglobe, Redhaven and Sun Crest.
Safety alert: Do not use this process to can peaches with white flesh. There is evidence that some varieties of white-fleshed peaches are higher in pH (lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time, there is no low-acid pressure process available for white-fleshed peaches nor a researched acidification procedure for safe boiling water canning. You can preserve white-fleshed peaches by freezing or drying.
Select peaches that are firm and ripe. The skin color between the red areas should be yellow or creamy. Avoid hard peaches that have a distinct green color. These are immature and probably will not ripen satisfactorily. They will be hard to peel and the pits will cling even when ripe. Also, avoid overripe peaches and those with large bruises or signs of decay.
It takes about 2–3 pounds of peaches to fill a quart jar. A bushel weighs about 48 pounds and yields about 18–24 quarts of fruit. A lug yields 8–12 quarts of fruit.
Peaches may be canned, frozen, dried, pickled, or made into jams and preserves.
Canning
Peaches must be processed in a boiling water canner.
Peaches can be canned in sugar syrup, juice or water. Suitable juices are apple, orange, white grape and pineapple.
Prepare and boil a very light, light or medium syrup, or pack peaches in boiling water or fruit juice. Raw packs make a poorer quality peach.
Peaches canned with syrup will hold their shape better.
| Type of syrup | Cups of water | Cups of sugar |
|---|---|---|
| Very light | 6 ½ | ¾ |
| Light | 5 ¾ | 1 ½ |
| Medium | 5 ¼ | 2 ¼ |
| Heavy | 5 | 3 ¼ |
Use either the hot or raw pack method:
Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. (1 teaspoon ascorbic acid powder per gallon of water. OR crush and dissolve six 500-milligram vitamin C tablets per gallon of water. Drain.
Hot pack: In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.
Raw pack: Note: Raw pack peaches may be poorer in quality.
Fill jars with raw fruit, cut side down, and add hot water, juice or syrup, leaving ½-inch headspace. Adjust lids and rings and process in a boiling water canner.
| Style of pack | Jar size | Process time at 0-1,000 ft | Process time at 1,001-3,000 ft | Process time at 3,001-6,000 ft | Process time at above 6,000 ft |
|---|---|---|---|---|---|
| Hot | Pints | 20 min | 25 min | 30 min | 35 min |
| Quarts | 25 min | 30 min | 35 min | 40 min | |
| Raw | Pints | 25 min | 30 min | 35 min | 40 min |
| Quarts | 30 min | 35 min | 40 min | 45 min |
After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.
Freezing
Wash peaches and remove skins and pits. Slice, if desired. Freeze in sugar syrup (see canning directions), in dry sugar (1 cup sugar for each 2‑3 pounds of fruit), or in water or juice. Orange juice and pineapple juice work well because their high content of ascorbic acid helps prevent darkening.
Because peaches tend to turn brown, add ½ teaspoon ascorbic acid in powdered or crystal form to each 4 cups of water used in making the syrup. For sugar pack, dissolve the ascorbic acid in a little water and sprinkle over fruit before adding the sugar. When using commercial anti‑darkening mixtures, follow the directions of the manufacturer.
Pack peaches in moisture/vapor‑resistant freezer containers and add cooled syrup or juice, leaving 1 inch headspace. Place a piece of crumbled plastic wrap on top of the fruit to hold it under the liquid. They can also be frozen in freezer weight bags removing as much air as possible and freeze flat on a cookie sheet for easy stacking.
Peach slices can be individually frozen in a single layer on a cookie sheet and when frozen remove from cookie sheet and package in freezer bags or containers.
Seal and store at 0°F. for best quality.
Frozen peaches should be served with ice crystals still in them. Completely thawed peaches brown quickly.
Drying
Wash peaches and remove skins. Cut in half and remove pits. Cut in quarters or slices. To prevent browning, coat with an ascorbic acid solution (2½ teaspoons ascorbic acid crystals to each cup of water).
Drain well and spread in thin layer on drying trays. Dry until pliable and leathery in electric dehydrator at 140°F.
Dried peaches may be eaten as snacks. After reconstituting, they can be used in breads, chutney, cobbler, cookies, dumplings, granola, or pies.
Pickling
Peaches can be successfully pickled or made into fruit chutney. Select firm ripe peaches for pickling.
Peach pickles
Yield: about 3 quart jars
- 8 pounds small peaches (about 40 to 48 small)
- Produce pretreatment (optional)
- 4 sticks cinnamon
- 2 tablespoons whole cloves
- 1 1- x 1/4 –inch piece fresh ginger, peeled
- 6 cups sugar
- 1 quart white vinegar, 5% acidity
Prep: Wash peaches under cold running water. To peel peaches, blanch 30 to 60 seconds in boiling water. Immediately transfer to cold water. Remove peel. Treat with pretreatment to prevent darkening (see below). Tie spices in a spice bag.
Cook: Combine spice bag, sugar and vinegar in a large saucepan. Bring mixture to a boil over medium-high heat; boil 5 minutes. Reduce heat to medium. Drain peaches. Gently boil peaches in syrup until they give slightly when pierced with a fork. Remove from heat. Cover; let stand 12 to 24 hours in refrigerator. Bring peaches to a simmer and cook until hot throughout. Remove spice bag and discard.
Fill: Pack peaches into a hot jar, leaving ½-inch headspace. Ladle syrup over peaches, leaving ½-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Process: Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process quart jars 20 minutes, adjusting for altitude (see chart below). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Produce pretreatment
If using a pretreatment, follow manufacturer’s instructions for preparation OR crush 6, 500 mg vitamin C tablets and add to a bowl with 1 gallon cool water. Place prepared fruit in the mixture until needed. Drain fruit before filling jars for RAW PACK and before cooking in syrup, fruit juice or water for HOT PACK.
| Altitude in feet | Increase processing time |
|---|---|
| 1,001 to 3,000 | 5 minutes |
| 3,001 to 6,000 | 10 minutes |
| 6,001 to 8,000 | 15 minutes |
| 8,001 to 10,000 | 20 minutes |
Peach Pickles recipe used with permission. Source: Newell Brands Inc. Ball Blue Book Guide to Preserving. 38th ed., Hearthmark, LLC, 2024.
Jams, jellies and preserves
Because peaches contain little natural pectin, it is best to use commercial pectin when making jelled products. Follow tested recipes provided by the manufacturer.
Peach preserves
Yield: about 9 half-pint jars
- 4 cups sliced, pitted, peeled peaches (about 2 to 3 pounds)
- 6 tablespoons Ball Classic Pectin
- 2 tablespoons bottled lemon juice 7 cups sugar
- 7 cups sugar
Prep: Wash peaches under cold running water; drain to peel peaches, blanch in boiling water for 30 to 60 seconds. Immediately transfer to cold water. Remove peel. Cut peaches in half lengthwise; remove pits and fibrous flesh. Cut peaches into 1/8-inch slices.
Cook: Combine sliced peaches, pectin and bottled lemon juice in a large saucepan. Bring mixture to a boil, stirring to blend in pectin. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Fill: Ladle hot preserves into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Process: Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude (see chart below). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Peach Preserves recipe used with permission. Source: Newell Brands Inc. Ball Blue Book Guide to Preserving. 38th ed., Hearthmark, LLC, 2024.
Peach chutney
Yield: Approximately 4-6 pints
- 1 medium onion
- 1 small clove garlic
- 1 cup seedless raisins
- 3 quarts peaches, diced
- 1 quart vinegar (5%)
- 2 ¼ cups brown sugar
- 1 cup crystallized ginger, chopped
- 2 Tablespoons chili powder
- 1 teaspoon canning salt
- 2 tablespoons mustard seed
- Put onions, garlic and raisins through food chopper using fine blade.
- Peel, dice and measure peaches.
- Mix peaches with remaining ingredients.
- Add the onion, garlic and raisin mixture.
- Mix well. Simmer for an hour or until deep brown and thick.
- Pack hot into ½ pint or pint canning jars, leaving ½ inch headspace.
- Remove air bubbles. Wipe rims. Adjust lids and ring. Process in a boiling water canner for 10 minutes.
Altitude adjustment for elevations over 1000 ft. for pints and ½ pints:
- 1001-6000 ft. – 15 minutes
- 6001 ft. and above – 20 minutes
At end of processing time remove canner from burner, remove lid and wait 5 minutes before removing jars.
Source: So Easy To Preserve Bulletin 989, 2014
Peach pie filling - Instructions are included in PNW 736 Fruit pie fillings for home canning
