Canning peaches is a great way to enjoy ripe, juicy fruit throughout the year. In this post, I’ll show you exactly how I do it, using tested and approved canning methods. With clear steps and helpful tips, you’ll feel confident putting up jars of peaches using a process you know you can trust.
Home canning
Canning peaches is a great way to preserve peaches. This step-by-step recipe is easy enough for beginning canners and a practical recipe for experienced canners.
Canning isn't difficult, but there are important steps to follow to ensure quality and safety. Make certain you follow a canning recipe that uses safe practices. I follow recommendations from the National Center for Home Food Preservation.
When you can your own peaches, you are in control of the amount of sugar added as well as the processing. When you know exactly how your food has been made, it's something to feel good about. I have a chart below that shows you exactly how to adjust the amount of sugar.
This recipe allows you to can your peaches in quart-sized jars or pint-sized jars. You can also select canning peach slices or canning peach halves. The number of jars produced with each batch is up to you. Make sure you use canning jars with two-piece lids (a flat lid and a screw band). Both pints and quarts work well, and you can adjust the number of jars based on how many peaches you're working with and the capacity of your canner.
Determine the number of jars your canner can hold and the amount of peaches you have to can, and then get busy canning! A good rule of thumb is about 2½ to 3 pounds of peaches per quart jar and 1¼ to 1½ pounds per pint jar. The exact amount will vary depending on the size of the fruit and whether you're canning halves or slices.
If you are new to canning with a water bath, this How to Water Bath Can is a great place to start with how to safely use your canner.
Ingredients for canned peaches
The only ingredients you need to make home-canned peaches are fresh yellow peaches, sugar, and water.
If available, use freestone peaches. Freestone means the flesh is not connected to the seed. Cling peaches can also be used, but the flesh clings to the seed, making it a bit more difficult to remove the seed.
White peaches are not recommended for home canning. They have a lower acidity level than yellow peaches. Both white and yellow peaches are perfect for freezing peaches!
Canning syrup for peaches
Canned peaches are packed in a syrup made from sugar and water. The amount of sugar you add is up to you.
For peaches, I usually make a light or a very light syrup.
| Syrup | Sugar | Water |
| Very Light | 1 ¼ cups | 10 ½ cups |
| Light | 2 ¼ cups | 9 cups |
| Medium | 3 ¾ cups | 8 ¼ cups |
| Heavy | 5 ¼ cups | 7 ¾ cups |
How to can peaches
- Wash jars in dishwasher or with hot, soapy water. Rinse well.
- Wash canning lids with hot, soapy water. Rinse well
- Prepare canning syrup by boiling water and sugar together
- Peel peaches. Some peaches can be peeled with just a paring knife. Most will need to be blanched in boiling water for 1 minute and then in an ice bath. The skins should just slip right off.
- Slice peaches in half, remove the pit, and then slice into wedges or leave as halves
- Place peaches in prepared jars
- Pour hot sugar syrup over peaches. Fill jars, leaving ½ inch of headspace (space between top of liquid to top of jar)
- Remove air bubbles by gently tapping jar against the counter or by carefully sliding a plastic knife around the sides of the jar
- Wipe rim of jars with a clean cloth and place lids on top and then screw on rings
- Place jars in a water bath in a water canner. Make certain the water level goes over the jars by at least one inch. Place the lid on the canning pot during processing time.
- Boil jars in a water bath for 25 minutes (adding additional time for your elevation)
- When the time goes off, turn off the heat and let the jars sit in the hot water bath for 5 minutes. This helps prevent siphoning, the liquid escaping from the jars.
- Remove jars from the water bath and set on a cooling rack
- Let jars sit, undisturbed, until fully cooled. Then check seals.
- Remove rings from jars and wash the outside of jars to remove any residue that may occur from canning
- Label and date jars and store in a pantry or a cool, dark place
Canning tips
- Use fresh, ripe peaches that are free from blemishes and bruises (If there is just a small blemish or bruise, it's okay to slice it off after peeling the peach)
- Plan on 3-5 peaches per quart jar. This will vary depending on the size of your peaches.
- If prepping large batches of peaches, toss peeled slices in a few tablespoons of lemon juice and water to prevent browning while you prep.
- You can use quart or pint-sized jars. The processing time is the same.
- Use wide-mouth jars or regular jars. I like to use wide-mouth when I'm doing peach halves.
- Inspect your jars before using. Don't use if the rim has any nicks or cracks, or if there are any cracks in the jar.
- Use new lids for canning
- Keep your canning area clean and sanitized
- If jars didn't seal, refrigerate jars and use them right away.
Elevation time adjustment
It is crucial that you adjust your processing time according to your elevation. If you are located anywhere above 1000 feet above sea level, please add the following time to your total processing time.
I live at about 2500 feet above sea level so I add 5 additional minutes for a total of 30 minutes. This is time that your jars are in the water bath with the water boiling.
| Altitude Feet | Increase Processing Time |
|---|---|
| 1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
Recipe Faqs
For the best quality, home-canned peaches should be consumed within one year.
Store home-canned peaches in a dark, cool place.
A Note on Home Canned Food
Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.
- Always inspect your home canned food before eating
- If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
- Do not taste if in doubt!
- Throw it out if -
- the can is bulging, leaking or swollen
- the container looks damaged or abnormal
- the container spurts liquid or foam when opened
- the food is moldy, discolored or smells bad
- the seal is no longer intact when you examine the food
Serving suggestions
These peaches are great eaten straight out the jar along with some of the juice. They can also be used for baking! I use my canned peaches for making my peach muffins and can also be used in these peach bars.
If you have extra peaches and want a fun recipe to try, check out this homemade peach liqueur! The finished product makes great gifts during the holidays!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my home canning recipes!
Listen to the podcast episode that tells you have to make this recipe!
Canning Peaches
Equipment
- Measuring Cups
- Large Canning Pot
- Quart Canning Jars
Ingredients
- 17 pounds yellow peaches
- 10 ½ cups water
- 1 ¼ cups sugar
Instructions
- Wash jars in dishwasher or with hot soapy water. Rinse well.
- Wash canning lids with hot soapy water. Rinse well
- Prepare canning syrup by bringing water and sugar to a boil. Please see chart to adjust your syrup to your preference.10 ½ cups water, 1 ¼ cups sugar
- Peel peaches. Some peaches can be peeled with just a paring knife. Most will need to be blanched into boiling water for 1 minute and then into an ice bath. The skins should just slip right off.17 pounds yellow peaches
- Slice peaches in half, remove pit and then slice into wedges or leave as halves
- Place peaches in prepared jars
- Pour hot sugar syrup over peaches. Fill jars leaving ½ inch of headspace (space between top of liquid to top of jar)
- Remove air bubbles by gently tapping jar against the counter or by carefully sliding a plastic knife around the sides of the jar
- Wipe rim of jars with a clean cloth and place lids on top and then screw on rings
- Place jars in a water bath in a water canner. Make certain water level goes over jars by at least one inch.
- Boil jars in water bath for 25 minutes (adding additional time for your elevation)
- When time goes off, turn off heat and let jars sit in the hot water bath for 5 minutes. This helps prevent siphoning, the liquid escaping from the jars.
- Remove jars from water bath and set on a cooling rack
- Let jars sit, undisturbed until fully cooled. Then check seals.
- Remove rings from jars and wash outside of jars to remove any residue that may occur from canning
- Label and date jars and store in a pantry
Notes
| Syrup | Sugar | Water |
| Very Light | 1 ¼ cups | 10 ½ cups |
| Light | 2 ¼ cups | 9 cups |
| Medium | 3 ¾ cups | 8 ¼ cups |
| Heavy | 5 ¼ cups | 7 ¾ cups |
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Always use tested recipes and inspect seals—if in doubt, throw it out.
- Use fresh, ripe peaches that are free from blemishes and bruises (If there is just a small blemish or bruise, it's okay to slice it off after peeling the peach)
- Plan on 3-5 peaches per quart jar. This will vary depending on the size of your peaches.
- You can use quart or pint-sized jars. The processing time is the same.
- Use wide-mouth jars or regular jars. I like to use wide-mouth when I'm doing peach halves.
- Inspect your jars before using. Don't use if the rim has any nicks or cracks or if there are any cracks in the jar.
- Use new lids for canning
- Keep your canning area clean and sanitized
- If jars didn't seal, refrigerate jar and use right away.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Resources:
FranSak says
Can I use a little bit of lemon juice on the peaches while I’m preparing such a large quantity. I feel like it will take me a long time to peel and cut that many peaches and I’m concerned about browning. Thank you.
Kathy says
Yes, you can absolutely use lemon juice.
Valentina says
Between your freezer and your pantry, I know exactly where to find summer deliciousness! 🙂 ~Valentina
Kathy says
We are well stocked!!! I must admit, it's such a great feeling! 🙂
David @ Spiced says
Every time you share a canning recipe, Kathy, it makes me want to get into canning! The thought of enjoying peaches in the middle of the winter is quite appealing. (We've had a great peach season this summer, but I only have a few left...) Thanks for sharing the tips and tricks here!
Kathy says
We are at the end of our peach season too, but I still have a lot left to preserve!