Canned Peaches

Peaches, Saadiyah Hendricks


  • 7 kg peaches, washed, peeled, pitted and halved or sliced (depending on your preference)
  • 4 cups water
  • 3 cups pure apple juice
  • 3 cups pure grape juice


  1. In a pot, over medium heat, add the water and juice and allow it to come to a boil.
  2. Add the prepared peaches to the hot syrup and allow to simmer for 5 minutes.
  3. Using a slotted spoon, tightly pack the peaches into clean jars, leaving a 2.5 cm gap from the rim, then top with the syrup, leaving a 1.5 cm gap.
  4. Before sealing the jars with the lids, give the jars a few gentle taps on the counter then run a knife between the peaches and the jar, pressing down slightly to release any air bubbles.
  5. If needed, top with additional syrup, maintaining the 1.5cm gap.
  6. Fill a large pot, on medium heat, halfway with water.
  7. Pack the jars on a trivet or canning rack then lower it inside the pot once the water starts to simmer.
  8. Ensure the water covers 3cm above the jars.
  9. Close the pot with a lid and gently boil for 25 minutes.
  10. Carefully remove the hot jars from the pot and allow to cool completely on a surface covered with a towel or cloth.
  11. Press down on lid of jars to test if it is properly sealed.
  12. If the lid bounces back or pops, the jar is not sealed and should be resealed.
  13. Store in a dry, dark space until ready to eat. May be stored for 12 months.
  14. Serving suggestions: With custard, whipped cream, ice cream, as a topping on a warm winter dessert, etc.

Preparing the jars

Wash the jars in warm, soapy water. Rinse well. Place the jars on a clean cloth in an oven roasting pan and put in a preheated oven of 110ºC for 20 minutes. If using jars with rubber seals, remove the rubber rings before putting the jars in the oven. Attach the rings again before sealing the jars.