home-canned peaches
- Prep Time: 45 minutes
- Processing Time: 25 minutes
- Total Time: Approximately 1 hour 10 minutes
- Difficulty Level: Moderate
- Yield: About 7 quart jars
Equipment Needed
- Water bath canner
- Large stockpot
- Jar lifter
- Canning funnel
- Bubble remover or spatula
- Clean towels
- 7 sterilized quart jars with lids and bands
- Large mixing bowls
- Slotted spoon
Ingredients
For the Peaches
- 17–20 pounds ripe peaches
Light Syrup (Optional)
- 8 cups water
- 2 cups granulated sugar
Anti-Browning Solution
- ¼ cup bottled lemon juice
- 4 cups water
Ingredient Notes
Peaches
Choose peaches that are:
- Ripe but firm
- Fragrant
- Free of bruises
- Easy to peel
Freestone peaches are often easier to work with than clingstone varieties.
Syrup Options
You may use:
- Light syrup
- Medium syrup
- Fruit juice
- Water
depending on your preference.
Lemon Juice
Bottled lemon juice helps prevent browning and ensures consistent acidity.
Step-by-Step Instructions
Step 1: Prepare the Canning Equipment
Time: 10 minutes
Intensity: Easy
Wash jars, lids, and bands thoroughly.
Place jars in hot water to keep them warm until ready to fill.
Fill the water bath canner with water and begin heating.
Keeping jars warm helps prevent breakage when filled with hot peaches.
Step 2: Prepare the Anti-Browning Solution
Time: 2 minutes
Intensity: Easy
In a large bowl, combine:
- 4 cups water
- ¼ cup bottled lemon juice
Stir thoroughly.
Set aside for the prepared peach slices.
Step 3: Blanch the Peaches
Time: 10 minutes
Intensity: Moderate
Bring a large pot of water to a boil.
Carefully lower several peaches into the boiling water.
Blanch for:
30–60 seconds
Immediately transfer the peaches to an ice-water bath.
The skins should slip off easily.
Repeat with remaining peaches.
Step 4: Peel and Slice
Time: 15 minutes
Intensity: Moderate
Remove the skins from each peach.
Cut peaches in half and remove the pits.
Slice if desired.
Place the prepared peaches into the lemon-water solution to prevent browning.
Step 5: Prepare the Syrup
Time: 5 minutes
Intensity: Easy
In a large saucepan, combine:
- Water
- Sugar
Heat over medium heat until the sugar dissolves completely.
Keep the syrup warm but do not boil aggressively.
Step 6: Pack the Jars
Time: 10 minutes
Intensity: Moderate
Remove a warm jar from the hot water.
Using a slotted spoon, pack peaches into the jar.
Leave approximately:
½ inch headspace
between the peaches and the top of the jar.
Pour hot syrup over the peaches, maintaining the same headspace.
Step 7: Remove Air Bubbles
Time: 3 minutes
Intensity: Easy
Run a bubble remover or non-metallic spatula around the inside of each jar.
This releases trapped air pockets.
Add additional syrup if needed to maintain proper headspace.
Step 8: Seal the Jars
Time: 5 minutes
Intensity: Easy
Wipe jar rims with a clean damp cloth.
Place lids on jars.
Apply bands until fingertip tight.
Do not overtighten.
Step 9: Process the Jars
Time: 25 minutes
Intensity: Moderate
Place filled jars into the water bath canner.
Ensure jars are covered by at least 1 inch of water.
Bring water to a rolling boil.
Process quart jars for:
25 minutes
Adjust processing times as required for higher elevations.
Step 10: Cool the Jars
Time: 12–24 hours
Intensity: Passive
Carefully remove jars using a jar lifter.
Place them on a towel-lined surface.
Allow them to cool undisturbed for 12–24 hours.
You may hear the lids “pop” as they seal.
Step 11: Check the Seals
Time: 2 minutes
Intensity: Easy
After cooling, press the center of each lid.
A properly sealed lid should not flex up and down.
Refrigerate any unsealed jars and use within several days.
Serving Suggestions
Home-canned peaches are incredibly versatile.
Enjoy them:
Breakfast
- Over oatmeal
- Mixed into yogurt
- On pancakes
- With waffles
Desserts
- Peach cobbler
- Peach pie
- Ice cream topping
- Cheesecake topping
Snacks
- Straight from the jar
- Mixed into fruit salads
Storage Instructions
Pantry
Store sealed jars in a cool, dark location.
Properly processed peaches can last:
12–18 months
for best quality.
Refrigerator
After opening, refrigerate and consume within 5–7 days.
Tips for Success
Use Ripe but Firm Peaches
Overripe fruit may become mushy during processing.
Keep Jars Warm
Warm jars reduce the risk of thermal shock.
Follow Safe Canning Procedures
Always use tested canning methods for long-term storage.
Remove Air Bubbles
This improves sealing and shelf life.
Label Jars
Include the canning date for easy rotation.
Flavor Variations
Vanilla Peaches
Add:
- ½ vanilla bean
to each jar before processing.
Cinnamon Peaches
Add:
- 1 cinnamon stick
to each jar for warm spice flavor.
Honey-Sweetened Peaches
Replace part of the sugar with honey.
Peach and Berry Blend
Add blueberries or raspberries for a colorful variation.
Frequently Asked Questions
Can I use frozen peaches?
Fresh peaches are strongly recommended for canning.
How long do canned peaches last?
Properly stored jars maintain best quality for 12–18 months.
Why did my peaches float?
Floating is common and does not indicate spoilage.
Can I can peaches without sugar?
Yes. Water or fruit juice may be used instead of syrup.
How do I know if a jar is spoiled?
Discard jars showing:
- Mold
- Leaks
- Bulging lids
- Off odors
Nutritional Benefits
Peaches contain:
- Vitamin C
- Vitamin A
- Potassium
- Dietary fiber
- Antioxidants
Home canning helps preserve much of the fruit’s natural nutrition and flavor.
Nutrition Information
Per 1 Cup Serving (Drained)
- Calories: 110
- Protein: 1g
- Carbohydrates: 28g
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Dietary Fiber: 3g
- Sugars: 25g
- Potassium: 280mg
- Vitamin C: 15% Daily Value
- Vitamin A: 10% Daily Value
- Calcium: 1% Daily Value
- Iron: 2% Daily Value
