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–+ servings

Canned 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!
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Prep Time 1 hour
Cook Time 1 hour
Course Appetizer, Canning, Side Dish, Snack
Cuisine American, homemaking
Servings 12 quarts
Calories 17 kcal

Equipment

Ingredients
  

  • 1/2 bushel fresh peaches
  • 2 cups sugar
  • 32 oz. lemon juice
  • 12-15 quart jars
  • 12-15 jar lids

Instructions
 

Gather Supplies

  • Gather together all supplies needed for canning.
  • 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

  • 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.
  • Fill a large stock pot with ice and cold water and set aside.
  • 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.
  • Place the skinned peaches in a bowl.
  • Cut the peaches in half, remove the pits and slice or leave in halves.
  • 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).
  • Begin filling quart jars with peaches. Place as many peaches in each jar as possible.
  • Once all the peaches have been placed in jars, it's time to make the syrup.

Make the Syrup

  • In a stock pot, mix together 6 cups water and 2 cups sugar.
  • Bring sugar and water to a boil and stir to dissolve the sugar. Once the sugar is dissolved, remove from heat.
  • Carefully ladle hot syrup over top of the peaches, leaving 1/2" from the top.
  • Add 2 teaspoons lemon juice to each jar.
  • 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.
  • Place the lids on and hand-tighten the rings.

Water Bath Process

  • Place the jars in a water bath canner.
  • 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.)
  • Cover and bring the water to a boil and boil for 25 minutes.
  • 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.
  • 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.
  • If it did not seal properly, store the peaches in the fridge.
  • Label jars and store peaches in a cool, dry place.
  • Shelf stable for up to 2 years.

Nutrition

Calories: 17kcalCarbohydrates: 5gProtein: 0.3gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 78mgFiber: 0.2gSugar: 2gVitamin A: 5IUVitamin C: 29mgCalcium: 5mgIron: 0.1mg
Keyword beginner canning recipe, home canning, home canning peaches, homemade, how to can peaches, peach canning guide, Preserving, preserving peaching, water bath canning
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