Canning Peaches at Home

4.86 from 14 votes

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Everything you need to know about canning peaches. A great beginners guide with easy tips, tricks, and recipes!

Three bottles of canned peaches and a bowl of peeled, sliced peaches

Canning Peaches

This recipe comes to you straight from the person who cans the best peaches in the world – our Mom. Her peaches stay bright, fresh, and flavorful in the bottles for months. I say “months” because they get eaten before they have time to sit on the shelf for years. During the cold winter months, when fresh fruit is hard to come by, these peaches are so refreshing and the bottles disappear quickly. We asked our Mom to share her secrets for the best canned peaches with us, and she was happy to do so. These are her methods and tips.

What are the Best Peaches for Canning?

I like to use the Elberta peaches that come on in September. They are a free-stone variety and are easy to work with. Free-stone peaches slip right away from the pit, or stone. Cling-stone peaches need to be cut away from the pit, which isn’t a problem either. This recipe works with any variety of peaches you have on hand or prefer.

The most important thing is to use ripe peaches. If the peach is hard and greenish in color, wait a day or two to do your canning. I often can the ripe ones the first day and wait a day or two to can the rest when they have ripened.

Top view of 12 glass jars with sliced peaches inside

Canning Peaches in Light Syrup

A light syrup is really the best for canning peaches. Too much sugar can overpower the fresh flavor of the peaches. For my recipe, I use a 2:1 water to sugar ratio. I also use Fruit-Fresh, which contains citric acid, to keep my peaches looking bright and to prevent browning. I use 1 teaspoon of Fruit-Fresh per cup of syrup.

Glass jars in the dishwasher to be sterilized for canning peaches

Sterilizing the Canning Jars

The best and easiest way I have found to sterilize my glass bottles for canning is to run them through a normal dishwasher cycle. I place the canning jar lids in a pot of warm water and simmer them until I’m ready to use them.

Do Peaches Need To Be Pressure Canned?

No, peaches are not require to be pressure canned. They can be canned by using the water bath method or a steam canning method. Many people prefer pressure canning their peaches and that’s ok too! Yellow peaches, in general, can be pressure canned at 6 pounds of pressure for 10 minutes below 2,000 feet in elevation. Be sure to check your pressure canning manual for exact pressure and times.

Glass jars filled with peaches in a water bath canner

For Water Bath Canning…

Processing time for water bath canning peaches is 25 minutes for elevations of 0-1,000 feet. Check exact processing times for your elevation HERE.

Canning peaches at home. Bottles of home canned peaches surrounded by fresh peaches

Tips For Canning Peaches

  • To prevent browning, toss your peeled, sliced peaches with Fruit Fresh or a lemon juice mixture before canning (see how in recipe below)
  • Blanch your peaches to easily remove the peels. Use a knife to easily pull the peels away from the fruit.
  • Add a little lemon juice to each jar before adding the peaches to ensure you reach safe acidity levels for canning.
  • Halved peaches take up for space in the jars than sliced. If you are planning on halving your peaches you may need to use more jars.
A close up of a peach slice on a fork in front of bottled peaches


How long to home-canned peaches last?

18-24 months. They can go longer than that, but for optimal taste and freshness, less than 24 months is ideal.

Why do my peaches float to the top of the jar?

If your peaches aren’t packed tightly enough, they may float to the top of the jar. Don’t worry, this does not affect the taste or the shelf life of the peaches. It may not look as pretty but your peaches are totally fine.

My peaches turned a little brown, are they still ok to eat?

As long as they were properly sealed and processed, they smell ok, and you don’t notice and mold, they should still be safe to eat.

Recipes Using Peaches

  • Peach Pie – This Peach Pie is out-of-this-world good! It’s made with the perfect pie crust and the best peach pie filling you have ever tried. Trust us, you’ll never be satisfied by a store-bought peach pie again!
  • Peach Lemonade – You will love how simple this peach lemonade is. You can be enjoying your delicious drink in just a few minutes. The best part is: no lemon squeezing!
  • Raspberry Peach Cobbler – Raspberry Peach Cobbler is a tasty treat, a delicious way to use fresh summer peaches and raspberries. So simple to make, with only five ingredients!
  • Peach Galette – This Peach Galette is a warm, rustic dessert that is so simple to make. You will love the flaky crust and the sweet filling.
A bowl of sliced peaches in front of bottles of peaches

Canning Peaches at Home

4.86 from 14 votes
Canning peaches at home preserves the taste, texture, and quality of fresh peaches. This recipe makes approximately 6 quarts of peaches. Depending on the size of peaches, or if they are halved or sliced, it is possible to get 7 quarts – see notes. A serving is calculated here as ½ cup of canned peaches.
Prep Time 45 mins
Cook Time 25 mins
Course Canning
Cuisine American
Servings 42 servings


  • 6 Sterilized Glass Quart Canning Jars and Lids (wide-mouth jars are easiest to use)
  • Water Bath Canner
  • Magnetic Lid Wand or Fork



Prepare for Canning

  • Sterilize canning jars by running them through a cycle in the dishwasher.
    Glass jars in the dishwasher to be sterilized for canning peaches
  • Place the canning lids in a pan of warm water and simmer until ready to use.
  • Fill a large pot with hot water and bring it to a boil on the stove.
  • Fill the sink with cold water.
  • In another large pot, combine the 12 cups of water and 6 cups of sugar. Stir to dissolve the sugar and bring to a boil. Remove from heat. Add ¼ cup Fruit-Fresh and set aside for later.

Prepare the Peaches

  • Carefully place several peaches in the large pot of boiling water. All peaches should be totally covered by water.
    Peaches being boiled in a large pot on the stove
  • Set a timer for one minute. Remove the peaches from the boiling water and place them in the sink filled with cold water.
    Peaches being prepared for peeling in a sink filled with cold water
  • Repeat this process until all the peaches are in the cold water.
  • Add 1 quart of cold water and ½ cup of lemon juice to a large bowl.
  • At this point, peeling the peaches should be easy. The peach skins should slide off without even using a knife. If the a peach is less ripe, it may require a little peeling.
    The skin of a fresh peach being skinned with a paring knife
  • Cut the peaches in half or slice them and remove the pits. Place the halved or sliced peaches in the large bowl filled with water and lemon juice. Stir the peaches into the water and lemon juice as you slice them to avoid discoloration.
    Fresh peaches being sliced into a large bowl

Canning the Peaches

  • Place the sterilized jars right side up on a large cookie sheet. This helps keep spills to a minimum.
  • Add 1 tablespoon of lemon juice to each jar.
    Lemon juice is being added to glass jars prepared for canning
  • Pour 1 cup of the light syrup into each jar.
  • Fill each jar with the halved or sliced peaches. Leave ½ inch at the top of each jar.
  • Add more syrup to fill the empty spaces between the peaches and to cover the fruit. There should still be ½ inch unfilled space at the top of each jar. You will likely have some light syrup left over after filling the jars.
  • It's important to get all of the trapped air bubbles out of the jar before sealing. Slide a clean knife down the inside of the jar in four or five places to release the bubbles.
  • Clean any syrup from the jar rim before placing the heated lids on the jars.
  • Use a magnetic lid wand or fork to carefully remove a canning lid from the simmering water on the stove. Do not dry it or touch the lid with your bare hands. It will be hot and you don't want to contaminate it. Place it directly on the top of the jar as pictured.
    Lids being placed on glass jars filled with peaches for canning
  • Tighten the screw rings firmly on each jar.

Processing the Peaches

  • Fill a water bath canner ½ full with warm water.
  • Place the jars on the wire rack and lower the jars into the canner.
    Glass jars filled with peaches in a water bath canner
  • Add more water to cover the jars with 1 inch of water above the jars.
  • Cover with a lid, and watch for it to boil.
  • Once it reaches the boiling point, set a timer for 25 minutes for elevations of 0-1,000 feet (Check exact processing times for your elevation HERE)
  • Reduce the heat to the point where the water is still boiling, but not at a raging boil that makes a sauna in your kitchen and a mess on the stove.
  • When the time is up, remove the jars from the boiling water and let them cool on a counter in a non-drafty area.
  • Once jars have cooled, make sure they have sealed properly and store them in a cool, dark place.
    Several glass bottles filled with peaches that have been canned at home



More peaches can be preserved in a jar when they are sliced. If you want to can the peaches in halves, you will probably need an additional quart jar to can all of the peaches using this recipe.

Nutrition Information

Calories: 136kcalCarbohydrates: 35gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 210mgFiber: 2gSugar: 33gVitamin A: 354IUVitamin C: 9mgCalcium: 9mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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  1. Thank you for sharing your canning process.
    Since you are teaching canning methods to the public,
    dishwasher sanitation is NOT the same as sterilization.
    To sterilize the jars, they need to be in a hard roll boil ( 220 degrees) for at least 20 min.
    And THEN fill jars using a sterile technique.
    I know most people confuse sanitation and sterilization, the difference is real. 😉
    Happy and safe processing.

    1. Even the USDA says the dishwasher is fine, since the jars are boiled for 30 minutes during processing.

  2. 5 stars
    I can’t WAIT for peach season to do this. They’re my favorite summer fruit hands down and any way I can enjoy them into the depths of winter is a win. Thanks for the in depth instructions!

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