- A water bath canner. I have two, one for quart jars and one for pint jars. Here is a kit that has both pint and quart canners, plus many of the other tools that you will need!
- Canning Jars, either pint or quart. I like wide-mouth quart jars for peach halves. If you have regular mouth jars, they are great for peach slices.
- Large canning tongs for lifting jars
- New lids and rings to fit your jars. (You can reuse your jars and rings over and over, but always use new lids>)
- A couple of things that aren't necessary, but nice to have for canning peaches are a funnel and a magnet on a stick for lifting hot lids to place on jars. Here is a link to a set of all of the little things that you need to make canning easier. That is much less expensive than buying everything individually.
Here is my trick: When you start canning, you want to start the water boiling in the canner right away. It is a lot of water and it takes it awhile to get to boiling. And, before you ever start to put the jars in, there are other things that you can use the boiling water for. So, here is the step by step after you start the water on the stove:
When the timer goes off, lift the jars out with the canning tongs! I usually lift the rack first, but that can be difficult, so you can just lift them with the tongs without lifting the rack if you want. There will be more water dripping if you do, just to warn you. Now, wait to see if all of your jars seal! Let them do that on their own, no fair pushing the middle of the lid.
For a reference, when I canned these peaches, my 8 jars held about 24 peaches. So, that is around 3 peaches per jar. Even though I did some halved and some sliced, it came out to be about the same amount of peaches per jar.
Here are some past canning posts you might enjoy: