Steam canning is a process of sealing foods in an airtight container to preserve their freshness. Peaches are commonly steam-canned, since they will spoil if you don't eat them in two or three days. The peaches must be surrounded by juice to keep them from drying out or spoiling. You can find canning supplies from most specialty cooking stores and some natural grocers. Approximately one hour is required to steam can peaches, followed by a 24-hour cooling period.
Step 1
Fill a large pot halfway with water and place it over high heat. Bring the water to a boil and place the peaches into it for 60 seconds. Remove the peaches from the boiling water and transfer them directly into a large bowl of ice water.
Step 2
Pinch the skin and pull it off the fruit. Discard the skin. Slice the peaches into quarters with a sharp knife and discard the pits.
Step 3
Place the quartered peaches into the sterilized canning jars, filling them 1 inch from the top. Pour in enough peach or pear juice to fill the jar 1/2 inch from the top.
Step 4
Slide a butter knife into each jar of peaches and wiggle it slightly to dislodge any air bubbles.
Step 5
Wipe the rim of one jar with a damp, lintless towel and place a lid onto it. Tighten a screw top onto it and repeat with any remaining jars.
Step 6
Preheat a large steamer to high. Set the jars into the steamer and cover it. Steam the jars for 40 minutes and remove them carefully. Place the jars on a counter with at least 1/2 inch of space between each one. Allow them to cool, undisturbed, for 24 hours. Store the jars in a cool, dark place until you are ready to use the steam-canned peaches.
Tips and Warnings
- Check the jars after the 24-hour cooling time by pressing in on the lids. If the center moves up and down, rather than staying concave, the jar did not seal properly. Refrigerate unsealed jars and consume their peaches within one week. For best taste and consistency, eat the steam-canned peaches within five years.
Things You'll Need
- Large pot
- Whole peaches, rinsed
- Large bowl of ice water
- Sharp knife
- Canning jars with lids and screw tops, sterilized
- Peach or pear juice
- Butter knife
- Damp lintless towel, freshly washed
- Large steamer
References
- "Canning for a New Generation"; Liana Krissoff, et al.; 2010
- "Complete Book of Home Preserving"; Judi Kingry, et al.; 2006
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