Preserve It! Peaches!  

Don't Hesitate to Buy Loads of Fuzzy Peaches (in season!)  

Have you noticed that fresh peaches have more fuzz than peaches in grocery stores? Before peaches are sold in grocery stores, some of the fuzz is removed to make it more appealing. It is thought that too much fuzz on a peach might look like mold to consumers. Why do peaches have fuzz? It is believed that the fuzz repels extra moisture outside of the fruit and helps trap moisture inside the fruit, keeping it from drying out.

While one might think of the state of Georgia as the peach state, California is the largest producer of peaches in the country. Living so close to peach orchards in the Placerville area, it’s easy to over-purchase, coming home with more fresh fruit than can be eaten right away. Don’t fight the urge. Just can up some peaches in syrup, freeze some for pies this winter, or make the recipe below. This recipe comes from The All New Ball Book of Canning and Preserving, 2023. This would be delicious as a glaze over a grilled or roasted meat or on some fresh out-of-the-oven English muffins.

Peach-Ginger Butter

Makes about six half-pint jars

10 cups coarsely chopped fresh peaches (about 12 medium)*

½ cup water

½ cup finely chopped crystallized ginger

2 tsp lemon zest

2 Tbsp bottled lemon juice

3 cups sugar

Combine first five ingredients in a six-quart stainless steel pot. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, 15 minutes or until peaches are tender, stirring occasionally. Remove from heat and let cool slightly.

Pulse peach mixture, in batches, in a food processor until almost smooth. Pour each batch into a large bowl.

Return peach puree to stainless steel pot; stir in sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook stirring constantly, 25-30 minutes or until mixture thickens and holds its shape on a spoon.

Meanwhile, prepare a boiling-water canner or atmospheric steam canner. Heat cleaned jars in canner until ready to use, do not boil (simmering water at 180 degrees F). Wash lids in warm soapy water and set aside with bands.

Ladle peach puree into a hot jar, leaving one quarter-inch headspace. Remove air bubbles and adjust headspace, if necessary. Clean jar rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jar in canner. Repeat until all jars are filled.

Water must cover jars by one inch in boiling water canner or come to the base of the rack in a steam canner. Adjust heat to medium-high, cover canner, and bring water to a rolling boil in a boiling-water canner or until there’s a steady stream of steam coming from the steam canner. Start timing and process half-pint jars: 10 minutes at 0 – 1,000 feet elevation, 15 minutes at 1,001 – 3,000 feet, 20 minutes 3,001 – 6,000 feet, 25 minutes 6,001 – 8,000 feet.

Turn off heat. For boiling water canner, remove lid and let jars stand five minutes. For atmospheric steam canner, let canner sit undisturbed for three to five minutes, then remove lid. Remove jars and cool on a toweled surface 12-24 hours. Check lids for seal. Label, date, and store in a cool dark place.

*Note: Should not use white-flesh peaches, as the pH of these are not acidic enough for safe canning.

The UC Master Food Preservers of El Dorado County are a great resource for answers to your food safety and preserving questions. Email us at edmfp@ucanr.edu. For more information about our program, events, and recipes, visit our website at ucanr.edu/sites/mfp_of_cs/. Find us on Facebook, too (UCCE Master Food Preservers of El Dorado County)!

This article originally appeared in the August 06, 2025 Mountain Democrat and was written by UC Master Food Preserver Laurie Lewis.