Canning peaches no sugar is a fantastic way to preserve the sweet, natural flavor of summer peaches for enjoyment year-round without added sweeteners. This method is ideal for health-conscious individuals, diabetics, or anyone who simply prefers the pure taste of fruit.
Key Ingredients for Canning Peaches No Sugar
- 6 pounds ripe, firm peaches (about 12-15 medium peaches)
- 4-6 cups boiling water (for blanching)
- 2-3 tablespoons lemon juice (optional, for color retention and flavor)
- Boiling water or unsweetened fruit juice (like white grape or apple juice) to fill jars
How to Make Canning Peaches No Sugar
Preserving the pure, sweet taste of peaches without sugar is surprisingly simple and incredibly rewarding. This recipe focuses on capturing the natural essence of perfectly ripe peaches, making them a versatile addition to your pantry. Expect a preparation time of about 45 minutes, plus canning time.
Step-by-Step Instructions
Prepare Your Jars and Equipment: Wash all canning jars, lids, and rings in hot, soapy water. Rinse thoroughly. Place the jars upright in a pot of simmering (not boiling) water to keep them hot until ready to fill. Heat the lids according to manufacturer’s instructions (usually in simmering water). Have a large pot or Dutch oven ready for blanching the peaches, and prepare your boiling water bath canner or large stockpot if you’re using that method, ensuring it’s filled with enough water to cover jars by at least 1-2 inches.
Blanch and Peel Peaches: To easily peel the peaches, score a small “X” on the bottom of each peach with a sharp knife. Carefully lower a few peaches at a time into the boiling water for 30-60 seconds, just until the skins begin to loosen. Immediately plunge the blanched peaches into a large bowl of ice water to stop the cooking process. Once cool enough to handle, the skins should slip off easily.
Halve and Pit Peaches: After peeling, slice each peach in half. Gently twist the halves apart to separate them. Remove the pits. Trim away any bruised or imperfect parts.
Pack Jars: Working quickly to prevent browning, pack the peach halves or slices into the hot canning jars. Arrange them snugly, but avoid crushing them. You can pack them raw, or for a potentially better texture, you can briefly cook them by simmering them in unsweetened juice or water for about 5 minutes before packing. If using raw, you may want to add 1-2 tablespoons of lemon juice to the bottom of each jar to help maintain color.
Add Liquid: Pour hot boiling water or unsweetened fruit juice over the peaches in the jars, leaving a 1/2-inch headspace (the space between the top of the fruit and the rim of the jar). Gently run a clean spatula or knife around the inside edges of the jars to release any trapped air bubbles. Add more liquid if necessary to maintain the 1/2-inch headspace.
Wipe Rims and Apply Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Center the hot lids on each jar and screw on the bands fingertip-tight.
Process in Water Bath Canner: Carefully lower the filled jars into the preheated water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil, then begin timing the processing. Process pints for 20-25 minutes, and quarts for 25-30 minutes. Adjust processing time for altitude if you live more than 1,000 feet above sea level.
Cool and Check Seals: Once processing is complete, carefully remove the jars from the canner using jar lifters, keeping them upright. Place them on a towel-lined counter or a cooling rack, leaving at least an inch of space between jars, and let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal; this is normal. After 12-24 hours, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Remove the screw bands from sealed jars and wipe them clean. Store sealed jars without the bands to prevent rust and to easily spot any failures. Unsealed jars can be refrigerated and used within a week or reprocessed.
Why You’ll Love This Canning Peaches No Sugar
You’ll absolutely adore this canning peaches no sugar recipe for its pure, unadulterated peach flavor – it’s like bottling sunshine! Unlike many canned fruits that are swimming in syrup, these peaches retain their delicate sweetness, offering a healthier alternative that’s perfect for your morning yogurt or a light dessert. Plus, the cost-effectiveness of preserving seasonal fruit at its peak means you get to enjoy this taste of summer long after the season has passed, saving money compared to buying specialty sugar-free canned options year-round.
Imagine the versatility: add these unsweetened beauties to your smoothies, blend them into a sugar-free cobbler topping, or simply enjoy them straight from the jar as a guilt-free treat. They offer a clean, satisfying sweetness that’s a refreshing change from heavily sweetened canned goods, truly showcasing the natural goodness of the peach itself. Don’t miss out on this simple yet profound way to capture the season’s bounty. Give this canning peaches no sugar a try and unlock a world of healthy, homemade fruit enjoyment!
Storing and Reheating Tips
Storage: Properly sealed jars of canning peaches no sugar will remain fresh for up to 12-18 months when stored in a cool, dark, and dry place. Avoid direct sunlight and fluctuations in temperature. Once a jar is opened, it should be refrigerated and consumed within 7 days.
Reheating (Optional): These peaches are delicious served chilled or at room temperature. However, if you prefer them warm, gently heat them in a saucepan over low heat or microwave them in a microwave-safe dish. Be mindful not to overcook them, as they are already tender.
Freezing: While canning is the primary method for long-term storage, any unsealed jars can be refrigerated and used within a week. If you wish to freeze peaches for longer storage, it’s best to do so immediately after preparing and packing them into freezer-safe containers, leaving adequate headspace for expansion. Frozen peaches will maintain good quality for 6-12 months.
Final Thoughts
Canning peaches no sugar is a simple yet incredibly rewarding way to capture the pure essence of summer fruit. Embrace this healthy and delicious method to enjoy the sweet taste of peaches all year long. Give it a try – your pantry will thank you!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Canning Peaches No Sugar
Ingredients
Equipment
Method
- Wash all canning jars, lids, and rings in hot, soapy water. Rinse thoroughly. Place the jars upright in a pot of simmering (not boiling) water to keep them hot until ready to fill. Heat the lids according to manufacturer’s instructions (usually in simmering water). Have a large pot or Dutch oven ready for blanching the peaches, and prepare your boiling water bath canner or large stockpot if you’re using that method, ensuring it’s filled with enough water to cover jars by at least 1-2 inches.
- To easily peel the peaches, score a small “X” on the bottom of each peach with a sharp knife. Carefully lower a few peaches at a time into the boiling water for 30-60 seconds, just until the skins begin to loosen. Immediately plunge the blanched peaches into a large bowl of ice water to stop the cooking process. Once cool enough to handle, the skins should slip off easily.6 pounds ripe, firm peaches
- After peeling, slice each peach in half. Gently twist the halves apart to separate them. Remove the pits. Trim away any bruised or imperfect parts.6 pounds ripe, firm peaches
- Working quickly to prevent browning, pack the peach halves or slices into the hot canning jars. Arrange them snugly, but avoid crushing them. You can pack them raw, or for a potentially better texture, you can briefly cook them by simmering them in unsweetened juice or water for about 5 minutes before packing. If using raw, you may want to add 1-2 tablespoons of lemon juice to the bottom of each jar to help maintain color.6 pounds ripe, firm peaches, 2-3 tablespoons lemon juice
- Pour hot boiling water or unsweetened fruit juice over the peaches in the jars, leaving a 1/2-inch headspace (the space between the top of the fruit and the rim of the jar). Gently run a clean spatula or knife around the inside edges of the jars to release any trapped air bubbles. Add more liquid if necessary to maintain the 1/2-inch headspace.boiling water or unsweetened fruit juice
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Center the hot lids on each jar and screw on the bands fingertip-tight.
- Carefully lower the filled jars into the preheated water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil, then begin timing the processing. Process pints for 20-25 minutes, and quarts for 25-30 minutes. Adjust processing time for altitude if you live more than 1,000 feet above sea level.
- Once processing is complete, carefully remove the jars from the canner using jar lifters, keeping them upright. Place them on a towel-lined counter or a cooling rack, leaving at least an inch of space between jars, and let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal; this is normal. After 12-24 hours, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Remove the screw bands from sealed jars and wipe them clean. Store sealed jars without the bands to prevent rust and to easily spot any failures. Unsealed jars can be refrigerated and used within a week or reprocessed.