Two Ways to Make Canned Yellow Peaches
My mom often jokingly says that I’m a little monkey—not just because I’m skinny but also because I absolutely love eating peaches. It makes sense since peaches are abundant in our region, yet I never seem to get tired of them. Haha, I mean fuzzy peaches here!~~~ Of course, I deeply love yellow peaches too. Some people say they’re sour, so let’s turn them into canned peaches. After all, yellow peach season is so short—boo-hoo o(╥﹏╥)o Here I’ve written two simple and delicious methods for making canned yellow peaches... Let me share the proportions with you so you can adjust the sugar amount based on the actual weight of the yellow peach flesh—you have flexibility with this; Rock Sugar: Yellow Peaches = 1:5 In other words, the amount of rock sugar should be one-fifth the weight of yellow peaches. For those who aren’t good at math, let me clarify further: check below! Haha, I’m not great at math either. First, weigh the peeled and cut yellow peach pulp, then multiply by 0.2 to determine the amount of sugar. For example, if you have 500g of yellow peaches, the sugar needed is 500 * 0.2 = 100g. It’s that simple, haha.
Ingredients
Steps
❣️❣️❣️Important Notes: Canned yellow peaches are SWEET, SWEET, SWEET. If you don’t like sweet food, this is not recommended. Alternatively, for the boiling method, you can add more water or dilute the sweetness with water after cooking. But personally, I think canned yellow peaches with too much water aren’t as tasty. Decide carefully before proceeding! Thoroughly clean the yellow peaches.
Make sure to buy the right peaches—yellow fuzzy peaches, not yellow nectarines! The fuzzy ones are used for this recipe, while nectarines have a smooth surface.
Peel them.
Make cross-shaped cuts.
Use a small spoon, preferably one with a pointed tip. Slide it against the peach pit and scrape forward to separate the flesh.
Make sure to scrape closely along the peach pit.
The flesh will gradually separate.
A short video for better illustration.
Be careful when separating the flesh; the spoon can easily poke your fingers, especially with firmer peaches. If the yellow peaches you bought are slightly soft, it’s even easier to separate them. Keep reading.
Slightly soft yellow peaches can be split along the cross cuts, making separation easier.
Then use the same method as above—scrape closely along the pit.
The flesh will easily separate.
Here’s another short video for demonstration.
Once the peach flesh is separated, place it in a steaming container and add the rock sugar. The sugar amount is one-fifth of the peach flesh weight. As written earlier, you can weigh the peach flesh and multiply its weight by 0.2 for the sugar amount.
Place in a steamer.
No need to add water. As the sugar melts, the peaches will release juice. Once the water in the steamer boils, steam for about 25 minutes (time depends on quantity). The example here uses 350g of yellow peaches. The sugar amount is one-fifth of the yellow peach weight. Weigh the separated peach pulp, multiply by 0.2, and use that amount of sugar. If you prefer a crisp texture, use firmer yellow peaches and reduce steaming time. For softer peaches, steam for 5–10 minutes longer after juices are released (adjust based on your preferences and quantity).
Steamed canned yellow peaches.
Now let’s look at the boiling method.
Put the peach pulp into a pot.
Add the rock sugar.
Then add an appropriate amount of water—not too much, just enough to almost or barely submerge the peaches.
Cook over low heat slowly.
Here, I used 800g of yellow peach pulp (after removing pits). According to the 1:5 sugar ratio, you’ll need 800 * 0.2 = 160g of sugar. Cook for about 20 minutes (time depends on your quantity and preference). If you prefer a crisp texture, cook for less time and select firmer yellow peaches. For softer peaches, cook longer. The amount of water is flexible, but don’t add too much; canned peaches are meant to be sweet to taste good.
If you like softer peaches, cook longer. Once you’ve done it, you’ll get a sense of the ideal cooking time. Feel free to sample during cooking.
Once boiled, don’t eat the peaches right away—hot sweet food usually tastes sour. Let it cool, or refrigerate for the best result. Especially during summer, chilled canned yellow peaches are heavenly! If you plan to use a sealed container, pack the peaches while still warm, tighten the lid, and invert the jar to create a vacuum seal. If not using a sealed container, wait until the peaches cool before storing.
Please sterilize the container in advance before adding the cooked or steamed peaches.
Here, I used a sealed container, so I packed the still-warm peaches, tightened the lid, and inverted the jar to create a vacuum seal.
Finished product. Chilled before eating—this is the best way to enjoy canned yellow peaches.