Canned Peach

Preparation: 10 min
Cooking time: 15 min
Waiting time: –
Portion: 1 kg canned peach
Level: 1/5

-Peach or Nectarine: 1 kg
-Fresh water: 500 ml
-Brown sugar: 250 gr
-Sugar: 50 gr

Kitchen utensils
-Sugar: 50 gr
-Glass jar with lids: 1 with capacity more than 1 liter
-Saucepan: 1-2 (1 to boil the peaches and 1 to make syrup)


  • Boil 1 litre of water to boil the peach
  • Slit a cross at the bottom of each peach 
  • Transfer the peaches into hard-boiled water and boil in 7-10 minutes. Test by cutting one peach a half, if the peach is clear then remove the peaches from hot water.

Please note that you shouldn’t overcook the peaches

  • Soak the boiled peaches in cold water with ice to cool them down
  • Use a knife to peel and remove the seed

You can peel and remove the seed before boiling the peaches but in my experience, it’s easier to do when the peaches boiled.

  • Transfer the peaches to a cleaned bowl and leave aside.
  • Do the syrup by add 500 ml water, 50 gr sugar and 250 gr brown sugar in a saucepan. Stir well.
  • Turn on the stove at medium heat. Cook the syrup until it boiled and sugar is completely dissolved. Turn off the heat and let it chill at room temperature
  • Sterilize the glass jars by soaking them in hot water. Then clean and dry them up.
  • Place the boiled peach in jars, pour chilled syrup into and close with lids.

Put the jars in fridge for reserve. The canned peaches can be served after 2-3 days.

You also can find the Peach Tea recipe with canned peach below:

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