How to Can Peaches

Easy guide for how to can peaches at home with a water bath. Preserve fresh summer peaches in jars with simple syrup for long-term storage and use in pies, cobblers, and desserts.

Ingredients

• 17 lbs fresh ripe peaches (preferably freestone, not white peaches)
• 7 quart jars with rings and new lids, sterilized
• Water bath canner
• Granulated sugar
• Jar lifter or tongs (for lifting hot jars)

Instructions

1. Prepare the Jars

Sterilize jars and rings to ensure they are clean and safe for canning. Run them through the dishwasher or boil them in hot water. Use only new lids to guarantee a proper seal.

2. Prepare the Water Bath

Fill your water bath canner with enough water to cover the jars by 1–2 inches once submerged. Bring the water to a boil, then reduce to a simmer while you prepare the peaches.

3. Peel the Peaches

Bring a large pot of water to a simmer. Add peaches (in batches, if needed) for about 30 seconds, then transfer them immediately into an ice bath. Peel off the skins, remove the pits, and cut the peaches into large slices.

4. Fill the Jars

Pack peach slices tightly into the sterilized jars. Tap the jars gently on the counter to help the fruit settle.

5. Make the Syrup

For a light syrup, mix 2 cups sugar with 6 cups very hot water, stirring until the sugar dissolves. (Other syrup options can be used—see variations below.) Pour the hot syrup over the peaches in each jar, leaving ½-inch headspace at the top. Tap jars gently to release air bubbles.

6. Seal the Jars

Wipe the rims of the jars with a clean cloth. Place new lids on top and secure with rings.

7. Process in Water Bath

Carefully lower the jars into the water bath using a rack or jar lifter. Ensure they are fully submerged by at least 1–2 inches of water. Cover, bring back to a boil, and process for 25 minutes.

8. Rest and Cool

Turn off the heat and let the jars sit in the hot water for 5 minutes. Then transfer them to a towel-lined surface. Allow the jars to cool completely.

9. Check the Seals

Once cooled, press the center of each lid. A properly sealed jar will not pop back. If a jar hasn’t sealed, refrigerate it and use within a few days or reprocess it. Ensure peaches remain covered with liquid and maintain a bright color.

10. Store

Keep sealed jars in a cool, dry place for 12–18 months. Discard any jars showing discoloration, mold, or foul odor.

Tips

• Use freestone peaches—they are easier to peel and pit than clingstone.
• Always sterilize jars and use new lids for food safety.
• To keep peaches from browning, you can toss slices in a little lemon juice before canning.
• Don’t overfill jars—leave at least ½-inch headspace to allow proper sealing.

Variations and Substitutions

• Syrup Options: Instead of light syrup, try medium or heavy syrup, or use honey syrup for natural sweetness. You can also can peaches in water or fruit juice (like apple or grape).
• Flavor Boosts: Add a cinnamon stick, vanilla bean, or a few cloves to the syrup for subtle flavor.
• Sugar-Free: Skip sugar and can peaches in plain water or unsweetened juice.

FAQs

Can I use white peaches?
No—white peaches are not recommended for canning because of their lower acidity.

Do I have to use sugar?
Sugar helps preserve color and texture but is not required for safety. You can safely can peaches in water or juice.

How long do canned peaches last?
For best quality, 12–18 months. They may last longer if stored properly, but always check for spoilage before eating.

What if a jar doesn’t seal?
Refrigerate it immediately and eat within a few days, or reprocess it in the water bath.

Serving Suggestions

• Serve chilled straight from the jar for a refreshing snack.
• Use as a topping for yogurt, oatmeal, or pancakes.
• Bake into pies, cobblers, crisps, or tarts.
• Blend into smoothies for natural sweetness.

Why You’ll Love This Recipe

• Captures the taste of fresh summer peaches to enjoy year-round.
• Simple, reliable method for beginners and seasoned canners alike.
• Customizable with different syrups and flavors.
• Perfect for stocking your pantry with homemade goodness.

How to Can Peaches

Servings

7

servings

Prep time

25

minutes

Cooking time

50

minutes

Ingredients

• 17 lbs fresh ripe peaches (preferably freestone, not white peaches)

• 7 quart jars with rings and new lids, sterilized

• Water bath canner

• Granulated sugar

• Jar lifter or tongs (for lifting hot jars)

Directions

• Prepare the Jars
• Sterilize jars and rings to ensure they are clean and safe for canning. Run them through the dishwasher or boil them in hot water. Use only new lids to guarantee a proper seal.
• Prepare the Water Bath
• Fill your water bath canner with enough water to cover the jars by 1–2 inches once submerged. Bring the water to a boil, then reduce to a simmer while you prepare the peaches.
• Peel the Peaches
• Bring a large pot of water to a simmer. Add peaches (in batches, if needed) for about 30 seconds, then transfer them immediately into an ice bath. Peel off the skins, remove the pits, and cut the peaches into large slices.
• Fill the Jars
• Pack peach slices tightly into the sterilized jars. Tap the jars gently on the counter to help the fruit settle.
• Make the Syrup
• For a light syrup, mix 2 cups sugar with 6 cups very hot water, stirring until the sugar dissolves. (Other syrup options can be used—see variations below.) Pour the hot syrup over the peaches in each jar, leaving ½-inch headspace at the top. Tap jars gently to release air bubbles.
• Seal the Jars
• Wipe the rims of the jars with a clean cloth. Place new lids on top and secure with rings.
• Process in Water Bath
• Carefully lower the jars into the water bath using a rack or jar lifter. Ensure they are fully submerged by at least 1–2 inches of water. Cover, bring back to a boil, and process for 25 minutes.
• Rest and Cool
• Turn off the heat and let the jars sit in the hot water for 5 minutes. Then transfer them to a towel-lined surface. Allow the jars to cool completely.
• Check the Seals
• Once cooled, press the center of each lid. A properly sealed jar will not pop back. If a jar hasn’t sealed, refrigerate it and use within a few days or reprocess it. Ensure peaches remain covered with liquid and maintain a bright color.
• 10. Store
• Keep sealed jars in a cool, dry place for 12–18 months. Discard any jars showing discoloration, mold, or foul odor.