Savour the Season 🍑

Few things capture summer like a ripe peach – sweet, juicy, and sun-warmed. Our organic Okanagan peaches are at their peak, and with a few simple steps you can preserve them to enjoy all year long.

Canning is a timeless skill that turns abundance into security, making the most of peak-season fruit so nothing goes to waste. Once you’ve tried it, you’ll wonder why you didn’t start sooner.

What You’ll Need:

• Organic Okanagan peaches (ripe but firm)
• Water
• Sugar (3 cups water + 1 cup sugar for light syrup, or adjust to taste)
• Large pot or water bath canner with rack
• Mason jars (500mL / pint or 1L / quart) with new lids and bands
• Chopstick or bubble remover tool
• Slotted spoon
• Ice bath (large bowl with ice water)
• Clean kitchen towels

Peach-to-Jar Guide:

• 1 L jar = 3–4 large peaches
• 500 mL jar = 1½–2 large peaches
• 3 cups water + 1 cup sugar (light syrup) will fill about 2 x 1L jars or 4 x 500mL jars

How to Can Peaches:

1. Prep the peaches – Rinse, score an “X” on the bottom, dip into boiling water for 30–60 seconds, then move to an ice bath. Skins will slip right off.
2. Make the syrup – Bring 3 cups water + 1 cup sugar to a boil (add more sugar if you like it sweeter). Sugar also helps preserve colour and texture.
3. Slice & pack – Halve, quarter, or slice peaches and pack into sterilized jars. Pour hot syrup over top, leaving ½” space.
4. Seal & process – Remove air bubbles (slide a chopstick along the sides), wipe rims, add lids, and process in a boiling water bath: 20 minutes for 500mL (pint), 25 minutes for 1L (quart) sized jars.

In just about an hour, you’ll have a shelf lined with golden goodness — perfect for pies, smoothies, cobblers, or simply spooned straight from the jar on a cold winter day.