Sweet, juicy peaches herald the months of August and September. These come in white and yellow colors and the flavors can’t be beat! Have you ever wonder how to can peaches to preserve them for winter use? Here are step by step directions in canning peaches sugar-free.

For quite a number of years, our family had an orchard of 30+ trees. We had several kinds of peaches, apples, pears, and plum trees. There is nothing better than walking through the orchard and picking a tree-ripened peach to eat. Since we have moved I need to buy peaches from roadside markets. They are still sweet and juicy, but without the itchiness from the fuzzies when picking them.

I often wash, cut, cut and peel the peaches outside on my covered deck. That way my children can help and I can wash the deck off when we are finished. I have a Camp Chef three-burner stove to can on when I am working outside. It holds 2 large waterbath canners. I DO NOT use a pressure canner on this stove.

Canning Peaches–sugar-free

• Canning with a Syrup:
• 1 gallon hot water
• 1 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia * to use all Stevia, omit the Gentle Sweet and use 1 1/2 teaspoons Stevia
• 1 teaspoon THM Apricot Extract
• 3 tablespoons lemon juice or 2 teaspoons ascorbic acid crystals
• 1 bushel peaches, I use Baby Gold Peaches which are strictly for canning
• 20-22 quart canning jars with lids and rings
• Wash the canning jars and rinse well. Set aside. In a gallon pitcher/container, combine water, Gentle Sweet, Stevia, apricot extract, and ascorbic acid crystals. Stir to dissolve. Set aside. Wash each peach to remove the fuzzies. Cut each peach in half and remove the pit. Since Baby Gold peaches are a clingstone, they do twist hard and you will need to cut the pit out of the one peach half. I sometimes use a grapefruit spoon to cut on each side of the pit before cutting the peaches in half so they twist easier. Peel each peach half and dice if desired. I use a Vidalia Onion Chopper to dice the peaches. Pack into quart jars. Pour syrup into the jar until it is one inch from the top of the jars. Wipe the rim of each jar with a paper towel so it is clean before adding lids and turning the rings on. Place jars in a waterbath canner, adding water to cover the top of the jars by one inch. Turn the burner on high and bring the water to a boil. Reduce heat and allow the water to simmer for 3 minutes. Turn the burner off and allow the jars to set in the water for 5 minutes. Remove the jars. Cool for 24 hours. Remove the rings, check the seal, and wash the jars. Store in a cool dry place.
• Canning with sweetener mix:
• 1 cup THM Gentle Sweet
• 1 teaspoon Ascorbic Acid Crystals
• Mix the dry ingredients together. Set aside. Wash each peach to remove the fuzzies. Cut each peach in half and remove the pit. Since Baby Gold peaches are a clingstone, they do twist hard and you will need to cut the pit out of the one peach half. I sometimes use a grapefruit spoon to cut on each side of the pit before cutting the peaches in half so they twist easier. Peel each peach half and dice if desired. I use a Vidalia Onion Chopper to dice the peaches. Fill the jars with diced peaches. Add 1 tablespoon of the sweetener mix to each quart jar. Fill each jar with hot water until it is one inch from the top of the jars. Wipe the rim of each jar clean before adding lids and turning the rings on. Place jars in a waterbath canner, adding water to cover the top of the jars by one inch. Turn the burner on high and bring the water to a boil. Reduce heat and allow the water to simmer for 3 minutes. Turn the burner off and allow the jars to set in the water for 5 minutes. Remove the jars. Cool for 24 hours. Remove the rings, check the seal, and wash the jars. Store in a cool dry place.
• DISCLAIMER…THIS RECIPE HAS NOT BEEN TESTED BY NCHFP.

We use a little scrubbie to wash the fuzz off of the peaches. You can see the cloudy water from all the fuzzies.

This dishpan is full of peaches that have been cut in half and are waiting to be peeled.

I fill a 5 gallon bucket with cold water and 1/2 cup lemon juice. We peel peaches until the bucket is full before we start dicing them.

I can’t live without this Vidalia Onion chopper. I use it so often in canning or chopping veggies for meals.

I have a glass top stove which I can on. I use my pressure canners since they have flat bottoms and it works very well.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Ascorbic acid crystals will help prevent the fruit from turning brown. I will at times use lemon juice if I don’t have the crystals.

Grapefruit spoons are very helpful if the Baby Gold peaches are too hard to twist without cutting the seed loose. Freestone peaches will twist apart very easily.

If you are doing a lot of canning, it would be wise to invest in a stainless steel canner. They will last a lifetime. The black and white specked Granite Ware canners chip and leak after a while.

This canning tool set is so useful when preserving food. I have an old jar lifter that was my mother’s. It holds so many memories of canning as a young girl.

I use this tray/rack combo many times while I am baking and preserving food.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Print

Canning Peaches–sugar-free with a syrup

Author Glenda Groff

Ingredients

• Canning with a Syrup:
• 1 gallon hot water
• 1 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia * to use all Stevia omit the Gentle Sweet and use 1 1/2 teaspoons Stevia
• 1 teaspoon THM Apricot Extract
• 3 tablespoons lemon juice or 2 teaspoons ascorbic acid crystals
• 1 bushel peaches I use Baby Gold Peaches which are strictly for canning
• 20-22 quart canning jars with lids and rings

Instructions

1. Wash the canning jars and rinse well. Set aside. In a gallon pitcher/container, combine water, Gentle Sweet, Stevia, apricot extract, and ascorbic acid crystals. Stir to dissolve. Set aside. Wash each peach to remove the fuzzies. Cut each peach in half and remove the pit. Since Baby Gold peaches are a clingstone, they do twist hard and you will need to cut the pit out of the one peach half. I sometimes use a grapefruit spoon to cut on each side of the pit before cutting the peaches in half so they twist easier. Peel each peach half and dice if desired. I use a Vidalia Onion Chopper to dice the peaches. Pack into quart jars. Pour syrup into the jar until it is one inch from the top of the jars. Wipe the rim of each jar with a paper towel so it is clean before adding lids and turning the rings on. Place jars in a waterbath canner, adding water to cover the top of the jars by one inch. Turn the burner on high and bring the water to a boil. Reduce heat and allow the water to simmer for 3 minutes. Turn the burner off and allow the jars to set in the water for 5 minutes. Remove the jars. Cool for 24 hours. Remove the rings, check the seal, and wash the jars. Store in a cool dry place.

Print

Canning Peaches–Sugar-free with sweetener

Servings 16 quart

Author Glenda Groff

Ingredients

• Canning with sweetener mix:
• 1 cup THM Gentle Sweet
• 1 teaspoon Ascorbic Acid Crystals
• 16 quart jars
• 3/4 bushel peaches, I use Baby Gold

Instructions

1. Mix the dry ingredients together. Set aside. Wash each peach to remove the fuzzies. Cut each peach in half and remove the pit. Since Baby Gold peaches are a clingstone, they do twist hard and you will need to cut the pit out of the one peach half. I sometimes use a grapefruit spoon to cut on each side of the pit before cutting the peaches in half so they twist easier. Peel each peach half and dice if desired. I use a Vidalia Onion Chopper to dice the peaches. Fill the jars with diced peaches. Add 1 tablespoon of the sweetener mix to each quart jar. Fill each jar with hot water until it is one inch from the top of the jars. Wipe the rim of each jar clean before adding lids and turning the rings on. Place jars in a waterbath canner, adding water to cover the top of the jars by one inch. Turn the burner on high and bring the water to a boil. Reduce heat and allow the water to simmer for 3 minutes. Turn the burner off and allow the jars to set in the water for 5 minutes. Remove the jars. Cool for 24 hours. Remove the rings, check the seal, and wash the jars. Store in a cool dry place.

You will find many more preserving and canning recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now