Summer is almost over, and that means peaches are almost out of season. But that does not mean you can’t preserve them in this healthy DIY fashion.

Canning is an important, safe method of preserving food. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys the microorganisms that cause food to spoil. Thanks to The Country Cottage, we now know how to canned peaches ourselves! 

You will need peaches, firm and undamaged—1 to 1½ pounds per pint jar, ball fruit fresh or lemon juice, sugar, water, water bath canner, jars, lids, and rings.

First you will need to fill a water bath canner with water and bring to a simmer. Ensure that your jars do not have any nicks, cuts, or scratches, and cleanse them by washing with warm, soapy water. Place clean jars in the water bath canner and allow to boil until you are ready for it.

Fill a small saucepan with water and bring to a boil. Sterilize the lids by placing them in the pan and keeping heated.

Peel, pit, and slice the peaches. Pour some fruit fresh or lemon juice to prevent darkening.

In a medium saucepan, bring 5 cups of water and 3 ¼ cups sugar to a boil. Pack peaches into the hot jars and pour the syrup over the top, leaving half an inch of space. Remove all air bubbles by using a rubber or plastic spatula going around the edges. Repeat step until all air bubbles are removed and add more syrup.

Wipe the rims with a clean, damp towel, put on the lids, and tighten the rings by hand. Place jars into the water bath canner and bring to a boil. Allow them to boil for 25 minutes.

You’ve got yourself perfectly canned peaches to enjoy!

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