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At the time five flats of peaches sounded so innocent and doable, but now that I’m headed into day three of canning I’m realizing just how many peaches are in 125 pounds! I bet you want to know too right? A lot. It’s a lot of blooming peaches…. but I love it.




I’m sure I’m biased but there is nothing like a freshly picked ripe Ontario peach. I know we don’t grow peaches like the folks down south do, but I’m in love with their sweet flavour nonetheless. Preserving peaches has become a tradition of mine; I started with regular canned peaches like most folks do. Last year I branched out to peach salsa which ended up being one of our favourite preserves from the summer.

One of the perks of buying way more peaches than any sane person could need is the ability to try a whole pile of canning recipes! So in addition to canned peaches and salsa we also made chutney, peach butter, boozy peaches and peach jam. Whenever I find winning recipes I feel it’s my obligation as a blogger to share it with your folks.


Before we get to the recipes I just wanted to share my blanching peach video where I show you how to blanch and peel peaches (plus a nifty time saving tip from me!).


Without further delay… the recipe roundup (in no particular order)!

Spiced Peach Chutney – Calcutta Version

We are huge fans of chutney in this house. In the past we have done apple chutney, but since one of my homesteading goals this to can a more diversified range of recipes, I was excited to try out this one. This is a tested Berdardin recipe and the original can be found here.

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  • 6-1/2 lbs (3 kg) peaches, peeled, seeded and chopped
  • 2 cup malt vinegar
  • 2 cups lightly packed brown sugar
  • 4 ounces (125 grams) fresh ginger root, chopped
  • 2 medium onions, finely chopped
  • 2 green peppers, seeded and finely chopped
  • 1 hot banana pepper, seeded and finely chopped
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 cup mixed glace peel
  • 1 tbsp pickling salt
  • 2 tsp curry powder
  • In a spice bag
    • 2 tbsp celery seed
    • 1 tbsp mustard seed



  • Blanch, peel and pit your peaches – chop into bite sized pieces
    • Scroll up for my video tip on blanching and peeling peaches!
  • Combine with vinegar in a large saucepan and stir in sugar. Bring to a boil and cook until your peaches are tender
  • Using a square of cheesecloth create a spice packet containing your mustard seeds, celery seeds and chopped ginger root
  • Add your spice bag, peppers, onions, banana peppers, raisins (both kinds), mixed glace peel and curry powder to the saucepan
  • Simmer until thick and remember to stir frequently (takes about 45-60 minutes)
  • Remove spice bag
  • Fill sterilized jars leaving 1/2 inch of head space. Wipe rim of jar.
  • Apply lid and screw band and screw on fingertip tight (do not over tighten)
  • Place jars in canner and ensure they are covered with at least 1 inch of water – bring to a boil
  • Continue to boil for 15 minutes (for altitudes up to 1,000 feet about sea level)
  • Remove jars from the canner without tilting them and cool upright and undisturbed for 24 hours
  • After 24 hours check the seals, remove lids, wash down the outside of the jar, label and store in a cool and dark location


Slow Cooker Peach Butter

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I had not intended to make peach butter but upon discovering a large number of bruised peaches in amongst my 5 flats it became a necessity. After tasting it though I was so glad we made it! Over top of vanilla ice cream or mixed with plain yogurt… yum.

I followed Prairie Homestead’s recipe and you can find it here. The only difference is that I used honey as my sweetener and I added a touch of vanilla.


Canned Peaches in Light Syrup

This is an absolute staple in my house. If I get no other peach canning done in a year, the minimum is old fashioned canned peaches in syrup. When it comes to canning peaches you have a lot of options for the syrup; from no sugar to a heavy syrup. The Bernardin canning books recommends a medium syrup. Personally I use a light syrup. While Ontario peaches are amazing, they aren’t as sweet as some peaches so I find if I use water I end up with bland peaches (osmosis folks!). On the other hand the medium syrup the canning books recommend is overkill for me. So I use a light syrup and have fantastic results.


In Jars



  • Peaches – you will need 2-3 pounds of fruit per 1 litre jar (or 1-1.5 pounds per pint jar)
    • Peaches can be canned in halves, quarters or in chunks – I prefer quarters
  • Sugar for syrup
    • I’ve used both both honey and organic cane sugar in the past


Instructions: Light Syrup

For a light syrup you will need 2-1/4 cups of sugar per each 5-1/4 cup of water. This will yield 7 cups of syrup. Each 1 litre canning jar will need approximately 1-1/2 cups of syrup. While you are preparing your peaches you can bring a stockpot with the amount of syrup you’ll need to boil. Once it boils allow it to simmer and remain hot until you need it.


Instructions: Peaches

  • Cut, remove pit, blanch and peel peaches
    • Blanch for 30 seconds to 2 minutes depending on the ripeness of the fruit – immediately plunge fruit in cold water and remove the peels
    • Scroll up for my video tip on blanching and peeling peaches!
  • Fill your sterilized jars with peaches. If you decided to do peach halves stack them pit side down. Fill the jar with as many peaches are you can without damaging the fruit.
    • Tip: I sterilize my jars in the oven while I’m working.
  • Once your jars are full of peaches (leaving 3/4 of an inch head space) you can top off with your light syrup leaving 1/2 inch of head space.
  • Using a non-metallic utensil (I use a chopstick) remove the air bubbles from you jar. Wipe jar.
  • Apply lid and screw band sealing finger tip tight (do not over tighten)
  • Place your jars in the canner and bring to a boil.
  • Continue to boil for the appropriate amount of time – 500 ml jars are processed for 25 minutes (up to 1,000 feet above sea level) and 1 litre jars are processed for 30 minutes


We also used another Prairie Homestead recipe and made 11 one litre jars of honey cinnamon peaches. Head on over to check out the recipe!




Peach Jam – Old Fashioned Peach Preserves

I didn’t think I would be doing any jam this year because we still have so many left but then I stumbled upon this peach recipe and I just couldn’t resist. The only change I made is reducing the amount of sugar used and the source of sugar.

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  • 11 pounds of peaches
  • 3-4 cups of organic cane sugar
    • I used just under 3 cups
  • Juice of one lemon



  • Cut, blanch, peel and remove pit from all of your peaches
    • Scroll up for my video tip on blanching and peeling peaches!
  • Place all of your peaches in a large pot and combine with the juice of one medium sized lemon
  • Using your judgement (based on the sweetness of your peaches) add in your sugar and stir well
  • Remember you can always add more sugar during the cooking process so start with a lower amount
  • Let your peaches sit for about one hour or until all the sugar is dissolved


Peach Salsa

Other than canned peaches this one has to be my very favourite peach canning recipe. Fresh, spicy and oh so tasty, we ran out of these babies too soon this year. Whenever we served it was a huge hit. This is also a Bernardin recipe.


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Peach Salsa
Print Recipe
4 500 ml jars
4 500 ml jars
Peach Salsa
Print Recipe
4 500 ml jars
4 500 ml jars
  • 6 cups prepared peaches 3 lbs
  • 1-1/4 cups chopped red onion
  • 4 jalapeno peppers, finely chopped (wear gloves)
  • 1 red pepper, chopped
  • 1/2 cup finely chopped cilantro or parsley
  • 1/2 cup white vinegar
  • 2 tbsp honey
  • 1 clove garlic
  • 1-1/2 tsp cumin
  • 1/2 tsp cayenne pepper
Servings: 500 ml jars
  1. Chop, pit and blanch peaches and measure out 6 cups
  2. Combine peaches, onions, peppers, cilantro/parsley, vinegar, honey, garlic, cumin and cayenne into a large stockpot
  3. Bring everything to a boil, stirring frequently, and continue to boil for approximately five minutes
  4. Ladle in hot salsa into sterilized jars leaving 1/2 inch of headspace in your jar
  5. Using a nonmetal utensil remove any air bubbles and then wipe down the rim of the jar
  6. Place the lid on the jar and tighten the screwband fingertip tight
  7. Place your jars in your water bath canner - 250 ml jars for 15 minutes and 500 ml jars for 20 minutes (for altitudes up to 1,000 feet above sea level)
  8. Once the time is up, remove your jars (without tilting them) and allow them to cool upright and undisturbed for 24 hours
  9. Once the 24 hours is up, remove the screwbands, check the seal, wipe down your jars, label and store in a cool and dark place until you are ready to eat the salsa
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I hope you enjoyed this peach canning recipe roundup as much as I enjoyed canning them! I would love to hear how your canning is turning out this year. Comment below or send me an email.


Until next time,


P.S. Please pin for future reference and to share in the peach love 😉