How to Can Peaches

Learn how to can peaches at home with this simple, beginner-friendly recipe to preserve juicy, ripe peaches in light syrup. This step-by-step method uses water bath canning to lock in the sweet taste of summer for months to come!

Canned Peaches in Light Syrup

Every single year, I can (or preserve) peaches to store for the winter. We just can’t get enough of the delicious peaches grown in our area. We live in an area in Northern Utah that grows some amazing peaches. It is my family’s very favorite fruit that I preserve.

Years ago, when I was first married, the thought of canning anything was very intimidating. However, over the years, I have found that canning and preserving food is actually easier that it seems! Especially peaches! Canning peaches is perfect for any beginner who wants to start preserving their own food.

In this blog post, I will share my recipe for canning and preserving peaches, the step-by-step process and links to all the equipment that I use to help make things easier!

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Ingredients for Canning Peaches

• Half Bushel Fresh, Ripe Peaches – We are in Northern Utah so we have a few varieties of peaches that are grown here. My favorite type of peaches to can are the Early Elberta peaches. Not only are they delicious, they also are resistant to bruising.
• Sugar – You will need white sugar to make the syrup for the peaches to be canned in.
• Water
• Canning Jars – I like to use quart jars for canning peaches. In my opinion, pint jars are too small, and it takes a longer amount of time to process all of the jars because there are more of them.
• Canning Lids – My favorite canning lids are from Ball. You can find them here.

Tools You’ll Need

• Large Stock Pot
• Water Bath Canner
• Strainer with Handle
• 2-3 Large Bowls
• Tomato knife or paring knife
• Cutting board
• Measuring Cups
• Liquid Measuring Cup
• Canning Supplies
• 12-15 Quart Jars

How to Can Fresh Peaches

gather supplies

1. Gather together all supplies needed for canning.
2. Sterilize and prepare jars. (I like to place my jars in the dishwasher and wash them to fully sterilize them right before I start canning).

prepare peaches

1. Start by filling the large stock pot with water. Bring water to a boil over high heat. Once water is boiling, turn heat to low.
2. Fill a large stock pot with ice and cold water and set aside.
3. Place 5-6 peaches at a time in the hot water for 30-60 seconds, then transfer to an ice bath. The skins should slide right off.
4. Place the skinned peaches in a bowl.
5. Cut the peaches in half, remove the pits and slice or leave in halves.
6. Place cut peaches in a bowl with water and a few tablespoons of lemon juice. (This prevents browning while the peaches are in the bowl waiting to be jarred).
7. Begin filling quart jars with peaches. Place as many peaches in each jar as possible.
8. Once all the peaches have been placed in jars, it’s time to make the syrup.

make the syrup

1. In a stock pot, mix together 6 cups water and 2 cups sugar.
2. Bring sugar and water to a boil and stir to dissolve the sugar. Once the sugar is dissolved, remove from heat.
3. Carefully ladle hot syrup over top of the peaches, leaving 1/2″ from the top.
4. Add 2 teaspoons lemon juice to each jar.
5. Once the jars have been filled with syrup and lemon juice, wipe the top of the jar with a damp paper towel to remove any syrup that may have gotten on the rim of the jar.
6. Place the lids on and hand-tighten the rings.

water bath process

1. Place the jars in a water bath canner.
2. Once the jars have been placed in the water bath canner, fill the canner with water until the jars are completely covered with at least 1″ of water. (I like to place my finger on the top of the lid and if the water comes to my first knuckle, then it’s enough water.)
3. Cover and bring the water to a boil and boil for 25 minutes.
4. When the time is up, use jar tongs (canning tools) to lift each jar out of the boiling water and set aside. Do not touch or move the jars after they have been removed from the water bath for 12-24 hours.
5. Once the jars have cooled completely, check to see if the jars have sealed properly by lightly pressing down in the center. If the lid clicks or pops up and down – it did not seal.
6. If it did not seal properly, store the peaches in the fridge.
7. Label jars and store peaches in a cool, dry place.
8. Shelf stable for up to 2 years.

Storage

Once the peaches have been canned, they are good for up to 2 years! You might notice that as the peaches sit, they will darken in color, but they will still taste great. Once opened, the peaches need to be kept in the fridge.