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Home » Canning » Canning Peaches

Published: Sep 8, 2021 · Modified: Sep 9, 2021 by Kathy · This post may contain affiliate links

Canning Peaches

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Glass jars filled with yellow peaches.

Home canning isn't difficult and canning peaches is a great way to preserve delicious summertime peaches.

These canned peaches can be stored in your pantry and used yearlong.

Glass jars filled with sliced peaches.
Table of Contents
Home canning
Ingredients
Canning syrup
Step by step directions
Canning tips
Elevation time adjustment
Recipe Faqs
Safe canned food
Serving suggestions
Canning Peaches

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 some important steps to follow in order to ensure quality and safety.

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.

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.

Your only limitation is the size of your water bath canner. My canner will hold 10 quart sized jars. It's a massive canner. I also have a smaller canner that will hold 7 quart sized jars.

Determine the number of jars your canner can hold and the amount of peaches you have to can and then get busy canning!

If you are new to canning with a water bath, this article from National Center for Home Preservation is a great place to start with how to safely use your canner.

Ingredients

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 does cling 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!

Fresh peaches on a counter.

Canning syrup

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.

SyrupSugarWater
Very Light1 ¼ cups10 ½ cups
Light2 ¼ cups9 cups
Medium3 ¾ cups8 ¼ cups
Heavy5 ¼ cups7 ¾ cups
This yields enough syrup for 7 quarts of canned peaches.

Step by step directions

  • 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 into boiling water for 1 minute and then into an ice bath. The skins should just slip right off.
  • Peaches in a a hot water bath.
  • Peaches in a water bath.

  • Slice peaches in half, remove pit and then slice into wedges or leave as halves
  • Removing the skin from a peach.
  • A peach cut in half with the pit removed.
  • Place peaches in prepared jars
  • Pour hot sugar syrup over peaches. Fill jars leaving 1 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
  • Pouring sugar water over the top of sliced peaches.
  • Placing a lid on top of a canning jar.
  • Place jars in a water bath in a water canner. Make certain water level goes over jars by at least one inch. Place lid on canning pot during processing time.
  • Boil jars in water bath for 25 minutes (adding additional time for your elevation)
Canning jars in a water canner.
  • 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 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.
  • 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. Do not store in pantry.

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 FeetIncrease 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

How long will home canned peaches last?

For the best quality, home canned peaches should be consumed within one year.

What is the best way to store my canned peaches?

Store home canned peaches in a dark, cool place.

Safe 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.

Canning jars filled with sliced peaches.

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!

  • Canning Carrots
  • How to Can Chili
  • How to Use a Pressure Canner
  • Canning Dried Beans
Glass jars filled with sliced peaches.

Canning Peaches

Kathy
Preserving peaches by canning in a light syrup.
5 from 2 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course canning
Cuisine American
Servings 7 quarts
Calories 89 kcal

Equipment

  • Measuring Cups
  • Large Canning Pot
  • Canning Jar Lifter
  • Quart Canning Jars
  • Cooling Rack
Prevent your screen from going dark

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

Adjust your sugar level according to your taste:
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
 
Adjust your processing time according to elevation:
  • 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
 
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.
  • 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. Do not store in pantry.
 
* White peaches are not recommended in this recipe. Their acidity level is different than yellow peaches are may not be safe for preserving with a water bath method. 

Nutrition

Serving: 1cupCalories: 89kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 124mgPotassium: 285mgFiber: 2gSugar: 21gVitamin A: 489IUVitamin C: 10mgCalcium: 84mgIron: 1mg
Keyword canning peaches, how to can peaches
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Resources:

National Center for Home Food Preparation

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Reader Interactions

Comments

  1. Valentina says

    September 15, 2021 at 8:56 pm

    Between your freezer and your pantry, I know exactly where to find summer deliciousness! 🙂 ~Valentina

    Reply
    • Kathy says

      September 17, 2021 at 4:40 am

      We are well stocked!!! I must admit, it's such a great feeling! 🙂

      Reply
  2. David @ Spiced says

    September 09, 2021 at 4:53 am

    5 stars
    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!

    Reply
    • Kathy says

      September 09, 2021 at 10:03 am

      We are at the end of our peach season too, but I still have a lot left to preserve!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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