I have not been able to make canned peaches for several years, mainly because in my area, a specific type of peach is used. However, if you want to make them, it is important to buy firm yellow-flesh peaches.
In Abruzzo, we mostly use the ‘gialloni di Sulmona’, a kind of yellow-flesh peach found only in Abruzzo.
It is a very simple recipe to make, and you will have peaches to use in your cakes during the winter or to eat as they are.
If you have small children, they will love them, but even adults won’t turn them down.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Make and let me know in the comments how they turned out!
180 Kcal per 200 g
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 7-8 medium jars
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Canned Peaches
- 9 lbs Yellow peaches (firm flesh)
- to taste Sugar
Preparation of Canned Peaches
Take a pot and put about 10 1/2 cups of water, add sugar until you get a saturated solution, this operation is somewhat by eye, but you will need about 2.2 lbs of sugar.
Let the sugar-saturated water boil for about 5-6 minutes, then turn off the heat and let the liquid cool slightly.
Peel the peaches and cut them as you see fit for your needs; I cut them into wedges and placed them in a large bowl.
Prepare the jars and fill them with the sliced peaches, then add the cooled liquid to cover the peaches, seal the jars well, place them in a pot, cover with water, and boil for 20 minutes from when it starts boiling.
