We’ve all heard of applesauce but what about peach sauce? This recipe will share a great way of making peaches into a sauce that even babies can enjoy that’s thicker than just plain peach puree. Read on for the easy canning recipe with instructions for water bath canning AND steam canning!
The trouble with other plain peach sauce recipes out there is they are honestly not as thick as applesauce. Peaches are just juicier and cooking them for hours and hours can change the flavor and be a pain in the neck. The trick I’ve found with canning peaches into lunch box perfect peach sauce, with or without a little maple syrup, is to add liquid pectin.
I really like liquid pectin for this application because it mixes seamlessly, and thickens the peach puree enough that it’s kid-friendly and spoon-ready, as opposed to smoothie consistency. It’s also plant-based, sugar-free, and prevents you from cooking for hours and hours.
You’ll notice that I forgo peeling the peaches in this recipe. I wanted a recipe that was primo for the busy mom- no time for peeling peaches here! Just cut the pits out, plop into the blender, puree till very smooth, cook with the other ingredients, add the liquid pectin, ladle into the warm jars, and process. Done!
First, if you’re new to canning, don’t worry. It’s easier than you think. The basic idea is you put hot food into warm jars, put a lid on, and put them into a hot water bath or on a steam canner rack for a set amount of time. I’m a teacher in my day job so I created a visual guide to help beginners SEE how canning works in my Canning Essentials Workbook, which you can grab here!
Canning With Stevia
Yes, you can can with Stevia. The Oregon State Extension explains more here but I’ve had great success with liquid Stevia.
Stevia is much sweeter than sugar, BUT in canning recipes, you often need to add a lot of sweetness (sometimes cups and cups of sugar) so this recipe calls for a tablespoon of liquid Stevia.
Stevia works well when sugar isn’t needed as a thickening agent, like in my fruit cup recipes.
How to Make Canned Peach Sauce
First pit the peaches into halves or quarters.
Prepare your steam canner or water bath canner. If you haven’t heard of steam canners, they are amazing and I explain more about them here but they are ready in 5 minutes, while a traditional water bath canner is ready in 25. They are what I use almost exclusively and what I’d recommend to any canner.
You’ll combine the peaches, lemon juice, water, in a blender. Blend smooth.
Add peach puree and stevia in the preserving pan and bring to a simmer.
Whisk in the liquid stevia (2 packets, which come in 1 box).
Ladle into jars. Add new lids and rings, and place on canner (steps for specific canner below).
Process for 15 minutes at sea level.
Want to know more about these steam canners? You can download the free Steam Canner Fact Sheet here!
You Will Need
8 cups halved or quartered peaches
1 cup water
1/2 cup lemon juice
1 teaspoon cinnamon
1 tablespoon liquid stevia if desired
2 packets of liquid pectin
Canned Peach Sauce Recipe
Pit peaches and halve or quarter and add to a blender. I love this one.
Add the 1 cup water, the 1/2 cup lemon juice, and 1 teaspoon cinnamon. Puree very smooth.
Prepare your water bath or steam canner pot. You’ll need about 8 half pint jars for this recipe.
A. For the traditional water bath method, fill the pot with hot water, filling the jars so they don’t float, and bring to a boil.
B. For the recommended steam canner method, fill the steam canner to the mark (just over the handles, using 2.5 quarts) with water, set the jars on the rack, and turn to low.
NOTE: for both methods, you don’t need to simmer your lids nor sterilize your jars. Both steps are not required by the USDA. Read more about simmering lids here and about sterilizing jars here. Both steps waste time and you won’t find any time wasting steps on my blog 🙂
Combine the peaches, lemon juice, water, in a blender. Blend smooth.
Add peach puree and stevia in the preserving pan and bring to a simmer.
Whisk in the liquid stevia (2 packets, which come in 1 box).
Ladle into jars with 1/2 inch headspace (the space between the food and the top edge of the jar).
Add new lids and rings, and place on steam canner rack OR submerge carefully into boiling water bath.
A. For traditional water bath, make sure the jars are covered by at least 1 inch of boiling water. Then start the processing time of 15 minutes. When the time is up, remove the jars onto a towel covered countertop.
B. For the steam canner method, place the lid on the steam canner pot. Turn the heat to medium high and the dial will climb to the green zone of your elevation. Then, adjust the heat of the stove to be such that it is just high enough that the dial remains in the green zone. There is no advantage to it boiling rapidly inside. This means you may turn it to medium, or simply keep it at medium high, depending on your stove. Then start the processing time of 15 minutes. When the time is up, turn the stove off. You can leave the lid on indefinitely, OR remove the jars to a towel covered countertop while still hot. Use caution when lifting the lid.
Label jars and store.
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