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Canning Peaches is one of my favorite ways to preserve fresh summer fruit. This easy water bath method gives you jars of sweet, juicy peaches to enjoy straight from the jar or use in desserts, breakfasts, and drinks all year long. Learning how to can peaches may seem intimidating at first, but once you have everything set up, the process is much easier than you might think.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I like this recipe and instructions better than any I’ve looked at and tried. Thank you for sharing your recipe.” – Tanya
“I love canning and was so excited to do this with peaches. They have stayed so fresh and delicious! This is definitely something I will be doing every year!” – Brandy
“So delicious! This is my favorite way to eat peaches! Home-canned. Thanks for the step by step directions.” – Lisalia
Why I Love Canning Peaches
There is nothing I love more than opening a jar of home-canned peaches in the middle of winter. My mom taught us how to can peaches, and it has become one of our favorite end-of-summer traditions. When the peaches are ripe, my sisters and I gather at my mom’s house and create an assembly line for peeling, pitting, slicing, and filling jars. We usually end the day covered in sticky peach juice, but seeing rows of beautiful jars on the counter makes all the work worth it. These peaches keep their fresh flavor well, and the recipe is simple enough for someone who is new to canning.
🩷 Echo
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love Canning Peaches
- Supplies You’ll Need
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Best Peaches for Canning
- How to Can Peaches
- Elevation Adjustments
- Light vs Heavy Syrup
- No Added Sugar Option
- Raw Packing vs Hot Packing Peaches
- Canning Safety
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting
- Make Ahead and Storage
- Pairing Ideas
- More Canning Recipes
- Canning Peaches Recipe
Supplies You’ll Need
Gathering everything before you start makes canning peaches much easier. You do not want to search for a jar lifter while your jars are already filled and ready to process.
- Water bath canner with a rack: The pot needs to be deep enough to cover the jars with at least 1 to 2 inches of boiling water.
- Quart canning jars: This recipe makes approximately 6 quarts, but you may need a seventh jar depending on the size of your peaches and how tightly they are packed.
- Canning lids and rings: Use new flat lids each time. Rings may be reused as long as they are clean, rust-free, and undamaged.
- Jar lifter: This is the safest way to move hot jars in and out of the canner.
- Canning funnel: A wide-mouth funnel helps keep peaches and syrup off the jar rims.
- Bubble remover and headspace tool: Use a plastic canning tool or thin silicone spatula rather than a metal knife that could scratch the jars.
- Large pots: You will need pots for blanching the peaches and preparing the syrup.
- Large bowls: Use one for an ice bath and another for the lemon-water solution.
- Slotted spoon and ladle: These make it easier to transfer the peaches and hot syrup.
- Paring knife and cutting board: Use these to halve, pit, and slice the peaches.
- Clean towels: Place hot jars on a towel so they are protected from a cold countertop.
For more information about equipment and preparing a canner, read our guides to Canning 101 and Water Bath Canning.
Ingredients You’ll Need
- Yellow peaches: Choose ripe but firm yellow-flesh peaches, preferably a freestone variety that separates easily from the pit.
- Lemon juice: The peaches are placed in lemon water after peeling to slow browning while you finish preparing the batch.
- Water: Water is used to make the syrup, blanch the peaches, prepare the anti-browning soak, and fill the water bath canner.
- Granulated sugar: Sugar sweetens the packing syrup and helps the peaches retain their color, shape, and flavor.
- Fruit-Fresh: This ascorbic and citric acid mixture helps protect the peaches from discoloration.
Ingredient Additions and Substitutions
Because this is a canning recipe, substitutions should be limited to options included in tested home-canning instructions.
- Peach halves or slices: You can can the peaches in halves, quarters, or thick slices. Halves take up more space, while slices are easier to pack tightly.
- Water or fruit juice: Peaches may be canned in boiling water, unsweetened apple juice, or unsweetened white grape juice instead of sugar syrup.
- Ascorbic acid: A commercial ascorbic acid color keeper may be used according to its package instructions to keep peeled peaches from browning.
- Sugar substitutes: Sugar is not required for the safety of canned peaches. A heat-stable sugar substitute may be added to the covering liquid for sweetness, but it will not provide the same color and texture benefits as sugar.
- Flavor additions: For the most predictable and reliable results, add cinnamon, vanilla, or other flavorings after opening the jar rather than adding untested ingredients before canning.
Do not add flour, cornstarch, gelatin, dairy products, alcohol, fresh herbs, or other untested ingredients to the jars. These ingredients can change the density of the contents or interfere with heat penetration.
Best Peaches for Canning
I like to use Elberta peaches when they become available toward the end of summer. They are a yellow-flesh freestone peach, which means the fruit pulls away from the pit without much work.
Other yellow freestone varieties, such as Redhaven or Cresthaven, may also work well. The exact varieties available will depend on where you live, so ask your local orchard or produce stand for a yellow-flesh freestone peach recommended for canning.
Choose peaches that are:
- Ripe and fragrant
- Slightly soft when pressed gently with your palm
- Firm enough to hold their shape
- Free from mold, deep bruising, and insect damage
- Fully yellow beneath the red blush
Avoid peaches that are hard and green because they will not have the same sweetness or flavor. If some peaches are not ready, place them in a single layer and give them another day or two to ripen.
Do not use white-flesh peaches for this recipe. Current standard processing instructions for yellow peaches should not be applied to white peaches because the acidity of white-flesh varieties can be too low or inconsistent. Adding a spoonful of lemon juice to the jar does not make the yellow-peach process appropriate for white peaches.
How to Can Peaches
This recipe uses the raw-pack method, which means the peeled peaches are packed into jars without being cooked in syrup first.
- Prepare the canner, jars, and syrup. Wash the jars in hot, soapy water, rinse them well, and keep them hot until you are ready to fill them. Prepare the lids according to the manufacturer’s directions. Fill the water bath canner and begin heating it. In a separate pot, combine the water and sugar for the syrup. Bring it to a boil, stirring until the sugar dissolves, then remove it from the heat and stir in the Fruit-Fresh.
- Blanch and peel the peaches. Place a few peaches at a time in boiling water for 30 to 60 seconds, or until the skins begin to loosen. Immediately transfer them to ice water. Slip off the skins, cut the peaches in half, remove the pits, and slice them if desired. Place the prepared fruit in lemon water to prevent browning.
- Pack the jars. Drain the peaches and pack them into hot quart jars. If you are canning halves, arrange them with the cut sides facing down. Pack the peaches firmly without crushing them and leave ½ inch of headspace.
- Add the hot syrup. Ladle hot syrup over the peaches, maintaining ½ inch of headspace. Slide a bubble-removing tool around the inside of each jar to release trapped air. Add more syrup if needed, recheck the headspace, and wipe the jar rims clean. Center a lid on each jar and tighten the ring to fingertip tight.
- Process the peaches. Lower the jars into the canner and make sure the water covers the jar tops by at least 1 to 2 inches. Cover the canner and bring the water to a full rolling boil. Start the timer only after the water is boiling. Raw-packed quart jars require 30 minutes at elevations up to 1,000 feet, with additional time at higher elevations.
- Cool and check the jars. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Lift the jars straight up and place them on a towel. Let them sit undisturbed for 12 to 24 hours. Check the seals, remove the rings, wash the jars if needed, label them, and store them in a cool, dark place.
Elevation Adjustments
Water boils at a lower temperature as elevation increases, so jars must be processed longer at higher elevations. Begin timing only after the water returns to a full rolling boil.
| Pack Method | Jar Size | 0 to 1,000 Feet | 1,001 to 3,000 Feet | 3,001 to 6,000 Feet | Above 6,000 Feet |
|---|---|---|---|---|---|
| Hot pack | Pints | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
| Hot pack | Quarts | 25 minutes | 30 minutes | 35 minutes | 40 minutes |
| Raw pack | Pints | 25 minutes | 30 minutes | 35 minutes | 40 minutes |
| Raw pack | Quarts | 30 minutes | 35 minutes | 40 minutes | 45 minutes |
The recipe card below uses raw-packed quart jars, so the minimum processing time is 30 minutes at elevations up to 1,000 feet.
If the water stops boiling at any point during processing, bring it back to a rolling boil and restart the full processing time.
Light vs Heavy Syrup
Sugar syrup is used for flavor and quality, not to make the peaches safe. A sweeter syrup can help the peaches hold their color, flavor, and shape, but it is not required for preservation.
Standard canning syrups include:
- Very light syrup: 6½ cups water and ¾ cup sugar
- Light syrup: 5¾ cups water and 1½ cups sugar
- Medium syrup: 5¼ cups water and 2¼ cups sugar
- Heavy syrup: 5 cups water and 3¼ cups sugar
Our family recipe uses 12 cups water and 6 cups sugar, which is a 2-to-1 ratio. This is sweeter than a standard light syrup and falls between medium and heavy syrup in sweetness.
A light or very light syrup lets more of the natural peach flavor come through. Medium syrup is a good choice for peaches that are not quite as sweet. Heavy syrup is thicker and makes the peaches taste more like a dessert.
The National Center for Home Food Preservation specifically recommends very light, light, or medium syrup for its standard canned peach directions.
No Added Sugar Option
Peaches can be safely canned without added sugar. Sugar improves the flavor, color, and texture, but it is not the ingredient that preserves the fruit.
Instead of sugar syrup, cover the peaches with one of the following boiling liquids:
- Plain water
- Unsweetened apple juice
- Unsweetened white grape juice
Use the same ½-inch headspace and the same processing times for your chosen jar size, elevation, and pack method.
Peaches canned without sugar may:
- Be softer
- Lose color more quickly
- Float more in the jar
- Taste less sweet after storage
Hot packing generally gives better color and texture when using water or unsweetened juice. You can always add sugar, honey, or another sweetener when serving the peaches.
Raw Packing vs Hot Packing Peaches
Both raw packing and hot packing are listed methods for canning yellow peaches, but they produce slightly different results.
Raw Packing Peaches
Raw packing is the method used in this recipe. Peeled, uncooked peaches are packed into hot jars and covered with boiling syrup, juice, or water.
Benefits include:
- Less preparation time
- Less handling of hot fruit
- Firmer peaches immediately after processing
Possible drawbacks include:
- More fruit float
- More trapped air
- Greater shrinkage during processing
- More discoloration during storage
- Longer processing times
Hot Packing Peaches
For hot packing, place the drained peaches in boiling syrup, water, or juice and return the mixture to a boil. Pack the hot fruit and liquid into hot jars, leaving ½ inch of headspace.
Benefits include:
- Better color and flavor during storage
- Less fruit float
- More peaches in each jar
- Less trapped air
- Shorter processing times
The National Center for Home Food Preservation notes that raw-packed peaches tend to have poorer quality than hot-packed peaches. Raw packing is still an available method, but hot packing is the better choice when appearance and long-term quality are most important.
Canning Safety
Canning peaches is safe when you use yellow peaches and follow the jar size, headspace, packing method, processing time, and elevation adjustment exactly.
Keep these safety guidelines in mind:
- Use yellow-flesh peaches only. Do not use standard yellow-peach processing directions for white peaches.
- Use a water bath canner. Yellow peaches are an acidic fruit and can be safely processed in a boiling-water canner.
- Do not shorten the processing time. The timer begins only after the canner returns to a full rolling boil.
- Use pint or quart canning jars. Do not process peaches in jars larger than the tested sizes.
- Leave ½ inch of headspace. Too little headspace can cause syrup to escape, while too much may interfere with sealing.
- Keep jars hot before filling. Sudden temperature changes can cause jars to crack.
- Use new flat lids. Wash and prepare them according to the manufacturer’s directions. Most modern lids should not be boiled.
- Tighten rings to fingertip tight. Air needs to escape from the jar during processing.
- Keep jars upright. Do not tilt jars when moving them in or out of the canner.
- Cool jars for 12 to 24 hours. Do not press the lids, tighten the rings, or move the jars while they are sealing.
- Remove rings before storage. This makes failed seals, leaks, and spoilage easier to notice.
Because these jars are processed for longer than 10 minutes, the empty jars do not need to be pre-sterilized. They do need to be thoroughly washed, inspected, and kept hot before filling.
The lemon juice in this recipe is used in a soaking solution to slow browning. You do not need to add lemon juice to each jar when canning yellow peaches using this tested process.
For more help with safe canning practices, see our Canning 101 guide and Water Bath Canning guide.
Recipe Tips
- Plan on approximately 2 to 2½ pounds of peaches per quart jar, although the exact amount depends on the variety, size, and way the peaches are cut.
- Buy a few extra peaches to account for bruises, pits, skins, and pieces that are too soft to can.
- Let firm peaches ripen in a single layer instead of stacking them in a deep box.
- Can the ripest peaches first and give the firmer peaches another day or two.
- Blanch only a few peaches at a time so the water remains hot.
- Do not leave peaches in boiling water longer than necessary or they may become soft.
- Keep peeled peaches in the lemon-water solution while you finish the batch.
- Wide-mouth jars are easier to fill with peach halves.
- Place peach halves cut side down to fit more fruit in each jar.
- Pack the jars firmly, but do not mash or crush the peaches.
- Keep the syrup hot while filling the jars.
- Wipe every jar rim carefully because peach fibers or sticky syrup can prevent sealing.
- Keep an extra jar hot in case the peaches produce more than expected.
- Have extra hot water available in case the canner level drops.
- Wait 5 minutes after processing before removing the jars. This helps reduce sudden temperature changes and siphoning.
- Store jars without the rings so you can easily see if a seal fails.
Frequently Asked Questions
No. Yellow peaches do not require bottled lemon juice in each jar when they are prepared and processed according to tested peach-canning directions. The lemon juice in this recipe is used in a water soak to help prevent the cut peaches from browning.
No. Do not use white-flesh peaches with this recipe. Standard water bath instructions for yellow peaches have not been established as safe for white peaches because their acidity may be too low or inconsistent.
Yes. Raw-packed pint jars process for 25 minutes at elevations up to 1,000 feet. Increase the time according to the elevation chart above.
Yes. You can prepare fewer peaches and scale the syrup proportionally. The headspace and processing time do not change when making a smaller batch. Process pint or quart jars for the full time listed for your elevation.
Yes. The tested directions for canned peach halves and slices call for peeling the peaches. Blanching them for 30 to 60 seconds makes the skins much easier to remove.
No. Yellow peaches can be safely processed in a boiling-water canner. Pressure-canning instructions are available from tested sources, but a water bath canner is simpler and recommended for this recipe. Do not use an Instant Pot or electric pressure cooker as a canner.
A deep stockpot can work as a water bath canner if it has a lid and a rack that keeps the jars off the bottom. The pot must be deep enough to cover the jars with at least 1 to 2 inches of boiling water without boiling over.
It is better to use ripe but firm peaches. Overripe fruit is more likely to become mushy, break apart, create cloudy syrup, or be difficult to pack. Use very soft peaches for jam, smoothies, cobbler, or freezer recipes instead.
Yes. Once the jars have cooled and you have confirmed that the lids are sealed, the peaches are ready to eat. The flavor may become more blended after the peaches sit in the syrup for a few days.
Troubleshooting
- Why are my peaches floating at the top of the jar? Fruit float is common with raw-packed peaches. The uncooked fruit contains air and shrinks during processing, causing it to rise. Pack peaches firmly, remove trapped bubbles, and consider hot packing your next batch. Fruit float alone does not mean the jar is unsafe.
- Why did syrup leak from the jars? This is called siphoning. It can happen when jars are overfilled, bubbles are not removed, rings are too tight, the canner boils too aggressively, or jars are removed immediately after processing. Maintain ½ inch of headspace, remove bubbles, use fingertip-tight rings, and wait 5 minutes before lifting the jars out. If a jar remains sealed after cooling, wash and dry it before storage. If a large amount of liquid was lost, refrigerate the jar or plan to use it first because exposed fruit will darken more quickly.
- Why did my peaches turn brown? Browning is usually caused by oxidation, trapped air, raw packing, or leaving peeled peaches exposed while preparing the batch. Keep peeled fruit in an ascorbic acid or lemon-water solution, remove bubbles, use the correct headspace, and consider hot packing. Do not eat peaches that also have an unusual odor, mold, leaking lid, spurting liquid, or other signs of spoilage.
- Why are my peaches mushy? The peaches may have been overripe, blanched too long, sliced too thin, or heated too long during hot packing. Use ripe but firm fruit and blanch only until the skins loosen.
- Why are my peaches still hard? The peaches were probably underripe. Canning does not fully correct the flavor or texture of green, hard peaches. Allow firm peaches to ripen before processing them.
- Why is the syrup cloudy? Cloudy syrup can come from overripe fruit, starch released by very soft peaches, minerals in hard water, sugar that was not completely dissolved, or small pieces of peach pulp. Cloudiness may be a quality issue, but discard the jar if it is also unsealed, leaking, bubbling after storage, moldy, or has an unusual odor.
- Why did a jar break in the canner? Common causes include a chipped jar, placing a cold jar in hot water, setting the jar directly on the bottom of the pot, using a non-canning jar, or tightening the band too much. Inspect jars before filling, keep them hot, and always use a canning rack.
- What should I do if a jar does not seal? Refrigerate the jar and use the peaches within 5 to 7 days, freeze the peaches in a freezer-safe container, or reprocess the jar within 24 hours. To reprocess, check the jar for defects, correct the headspace, use a new lid, and process for the full recommended time.
- What if the canner stops boiling? Bring the water back to a full rolling boil and restart the entire processing time. Processing time must be continuous to make sure the center of each jar receives enough heat.
Make Ahead and Storage
You can wash the jars, inspect your equipment, prepare labels, and organize the supplies a day or two ahead. Wait until canning day to peel and cut the peaches. Cut peaches begin losing color and quality quickly, even when placed in lemon water.
After processing, let the jars sit undisturbed for 12 to 24 hours. Check the seal by pressing the center of the cooled lid. It should be slightly concave and should not move up and down.
Remove the rings, wash away any syrup residue, dry the jars, and label each one with the date.
Store sealed jars:
- In a cool, clean, dry location
- Away from direct sunlight
- Ideally between 50 and 70 degrees Fahrenheit
- Away from hot pipes, appliances, attics, or garages that become very warm
- Without the screw bands attached
For the best color, flavor, and texture, use home-canned peaches within one year. Before opening a jar, check for a loose or bulging lid, leaking liquid, dried residue, mold, unusual discoloration, or rising bubbles. Discard the jar without tasting if the contents spurt, smell unusual, or show signs of spoilage.
Once opened, refrigerate the peaches and use them within 5 to 7 days.
Pairing Ideas
I love serving these peaches cold alongside pancakes, waffles, French toast, oatmeal, or yogurt. They are also good with grilled pork chops, ham, or roasted chicken. For dessert, drain the peaches and use them in Peach Pie Filling, Crockpot Peach Cobbler, Raspberry Peach Cobbler, or a rustic Peach Galette. For more ways to enjoy peach season, try our Peach Lemonade, Raspberry Peach Freezer Jam, and Fruit Salsa with Cinnamon Chips.
More Canning Recipes
- Canning Homemade Tomato Juice
- Canned Spaghetti Sauce
- Canned Salsa
- Chunky Salsa Recipe for Canning
- How to Can Diced Tomatoes
- How to Can Whole Tomatoes
Once you learn how to can peaches, it is hard to go back to store-bought. Opening one of these jars in the middle of winter brings back the flavor of ripe summer peaches and makes all the peeling and slicing worth it. Leave a comment and star rating below and let me know how your peaches turned out. 🍑🫙🧡
Canning Peaches
Video
Ingredients
- 30 ripe peaches, (large)
- 1/2 cup lemon juice
- 12 cups water
- 6 cups sugar
- 1/4 cup Fruit-Fresh
Instructions
- Prepare the canner and jars. Wash the jars in hot, soapy water and rinse well or run them in the dishwasher. Keep them hot until ready to fill. Prepare the lids according to the manufacturer’s instructions. Fill the water bath canner with enough water to cover the filled jars by at least 1 to 2 inches. Begin heating the water.
- Prepare the syrup and lemon water. Combine 12 cups water and 6 cups sugar in a large pot. Bring to a boil, stirring until the sugar is completely dissolved. Remove from the heat and stir in ¼ cup Fruit-Fresh. Keep the syrup hot. In a separate large bowl, combine ½ cup lemon juice with 1 quart of additional cold water.
- Blanch and prepare the peaches. Bring a large pot of water to a boil and prepare a bowl or clean sink filled with ice water. Place a few peaches at a time in the boiling water for 30 to 60 seconds, or just until the skins loosen. Transfer them immediately to the ice water. Slip off the skins, cut the peaches in half, remove the pits, and slice if desired. Place the prepared peaches in the lemon-water solution while you finish the batch.
- Fill the jars. Drain the peaches and pack them firmly into the hot jars, placing peach halves cut side down. Leave ½ inch of headspace. Ladle hot syrup over the peaches, maintaining ½ inch of headspace. Remove trapped bubbles, add more syrup if needed, and recheck the headspace. Wipe the jar rims clean. Center the lids and tighten the rings to fingertip tight.
- Process the peaches. Place the jars upright in the water bath canner. The water should cover the jars by at least 1 to 2 inches. Cover the canner and bring the water to a full rolling boil. Begin timing once the water is boiling. Process raw-packed quart jars for 30 minutes at elevations up to 1,000 feet, adjusting the time for higher elevations (see below). When the time is complete, turn off the heat, remove the canner lid, and wait 5 minutes.
- Cool and store. Use a jar lifter to remove the jars, keeping them upright. Place them on a towel with space between each jar. Let the jars cool undisturbed for 12 to 24 hours. Check the seals, remove the rings, wash and dry the jars, label them, and store them in a cool, dark, dry place.
Equipment
- 6 to 7 quart canning jars
- New canning lids and rings
- Water-bath canner with rack
- jar lifter
- Canning funnel
- Bubble remover or thin silicone spatula
Notes
- Use only ripe, firm yellow-flesh peaches. Do not use white peaches with this recipe.
- This is a raw-pack recipe.
- Raw-packed pints process for 25 minutes at 0 to 1,000 feet, 30 minutes at 1,001 to 3,000 feet, 35 minutes at 3,001 to 6,000 feet, and 40 minutes above 6,000 feet.
- Begin processing time only after the water returns to a full rolling boil.
- The lemon-water soak and Fruit-Fresh help prevent browning. Lemon juice does not need to be added to individual jars when using yellow peaches.
- Clean jars do not need to be pre-sterilized because the processing time is longer than 10 minutes, but they should be kept hot before filling.
- You may have syrup left over depending on how tightly the peaches are packed.
- Peaches may be canned in boiling water, unsweetened apple juice, or white grape juice for a no-added-sugar option.
- If a jar does not seal, refrigerate it and use it within 5 to 7 days, freeze the contents, or reprocess within 24 hours using a new lid.
- Store sealed jars without their rings and use within one year for the best quality.
Processing Times:
- 0-1,000 feet = 30 minutes
- 1,001-3,000 feet = 35 minutes
- 3,001-6,000 feet = 40 minutes
- 6,000+ feet = 45 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Echo,
My wife and I can 4 lugs each (about 22 pounds per lug) of peaches and pears every 2 years, using the water bath method. We don’t find it necessary to use Fruit Fresh or lemon juice as any slight browning disappears in the boiling phase. We use a ratio of 4 cups water to 1 cup sugar. After allowing the jars cool, we thoroughly rinse them to remove any syrup that may have coated them. Your cooking time is spot on. We live at about 250 feet above sea level, and find 20-25 to be the perfect timing. Much longer yields a slightly mushy fruit. Thank you
Thank you for your comment, James! That is an impressive amount of peaches and pears to can each year. My goodness! You and your wife must make a great canning team. I’ve never omitted lemon juice or Fruit Fresh. As far as processing time, I would still use the guidance for safe times for your elevation.
My peaches turned out tasting awesome, but I don’t know if they sealed correctly as They had syrup running out of jars, so don’t know if they are sealed of if lids are stuck on due to the over run. Lots of bubbling in jars when removed from pan. Did I maybe had the heat too high ? They all made the pop sound except for 1, Don’t know what I did wrong, I thought I removed all bubbles prior to bath,
Thanks
Hi Linda- that is actually very common and happens to me all the time. The syrup leaking out and bubbling is likely due to siphoning, which can happen if the heat was too high or jars were removed too quickly from the canner. If a lid didn’t seal or you’re unsure, pop it in the fridge and enjoy it first!
It’s important to remember that peaches canned with just water are just as you described but they’re not as firm. That is my experience
Annette Bell
Co-owner Bells Orchard
Beaverton, Oregon
very well done instructions
Thank you this recipe is super easy and helped me remember how to do it and now I can share it with my friend that wants to learn
Cool recipe, do you need to add the lemon juice to the individual jars?
If you added the lemon juice when processing the peaches, you don’t need to add it to the cans.
Question, this recipe calls for more peaches then what I have,is there a smaller scale of recipe for l10 whole fresh peaches. Just example.
Yes, you can definitely make this in smaller batches.
Easy and direct. Thank you!
Great recipe, Thanks!
My wife and I are preparing to can around 20 lbs. of peaches using your recipe. The video shows you adding a small amount of lemon juice to each jar, but the “step-by-step” instructions don’t mention it. How much lemon juice should we use if using quart jars? Thank you!
We now add the lemon juice to the full batch, so adding it to each jar is not necessary.
I found the recipe to be quite helpful, easy to follow and loved the heads up caution about adding too much sugar to the 12 cups of water. Everything turned out great1
I’m so glad this recipe was helpful to you. . We can peaches with this recipe at the end of every summer. They are delicious!
There is no need to sterilize any product that will be processed for longer than 10 minutes. It is the processing which sterilizes, if done properly. Great recipe!
I like this recipe and instructions better than any I’ve looked at and tried. Thank you for sharing your recipe.
Thank you, Tanya. We’ve been canning peaches this way for years. I’m happy it is helpful to you!
Thank you for sharing you methods. I just used this recipe, and had some questions.
Some of the instructions were detailed and helpful, like the poaching of the fruit. Others were a bit confusing. Like the 12 cups of water and 6 cups of sugar for the syrup. Did I miss a step? Should this have been boiled down or cut back? Also, the recipe doesn’t indicate how to be certain that the process was successful. Since this is designed for beginners, they should know how to test the cap to ensure that the processing worked.
In the recipe it reads to boil the sugar and water together until it dissolves. You may not need all of it, it depends on how tightly you pack your peaches. You can cut back on the amounts next time if you need to. We will try and include more specific instructions on testing the cap to make sure it processes correctly.
The recipe clearly states it’s for quart jars….not pint…🤦🏻♀️
Use less syrup in jar until you have filled with peaches otherwise you only have half a jar of actual fruit
Just can the excess syrup for future use. Same with unused pickle brine.
going to try your recipe, thanks
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.
Even the USDA says the dishwasher is fine, since the jars are boiled for 30 minutes during processing.
I have been canning peaches for years. After I wash the dishes in the dishwasher, I stand them on a tray in the oven at 200 degrees to keep them warm as I fill each jar. I use a light syrup and I also pressure can them. Love it! Ty.
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!
I love canning and was so excited to do this with peaches. They have stayed so fresh and delicious! This is definitely something I will be doing every year!
I would like to use less sugar. How much less can I use?
Thanks in advance.
Patti
You can go down to a 30% ratio of sugar to water, but keep in mind that sugar is the preservative so don’t go less than 30%. The best way to use less is to slice your peaches thinner and add more peaches to each jar. The peaches take up more space, and you will need less syrup to fill the jar. You can also use honey instead of sugar. Use 3/4 cup honey in place of 1 cup of sugar. Keep the water the same. So, in this recipe, that would be 4 1/2 cups honey and 12 cups water. Thanks for asking!
Hello,
I have beautiful white peaches. Can I still use your recipe?
White peaches can differ in pH from other peaches, so I can’t suggest using this canning recipe for safety reasons.
I get wonderful results with no sugar. Just water and a bit of lemon juice.
I never use sugar. Just water and a bit of lemon juice. Process normally. I’m in the middle of canning a bushel right now. They are so beautiful.
I am thrilled I found your recipe before canning my peaches. Your sugar to water ratio is much different than most I have found online. I am looking for a sweet peach but not an over sweet thick syrupy peach. Years ago. I canned peaches in a light syrup and they just tasted watery to me. Is this a better ratio for me??
I pray I hear from you soon as my peaches are coming this week!! Thanks so much!!
I think you will like this ratio. It may depend on the variety of peach you use, but if you use Alberta peaches this ratio is perfect! Good luck!
Hi, there! First time peach canner here. :o) Can I use a light syrup using honey instead? If so, would I follow the same 12 cups water and 6 cups honey? And, would the amount of lemon juice I use change? I can’t wait to try this!
Sugar is not required to make properly processed canned peaches safe. It primarily affects sweetness, color, texture, and overall quality. Peaches may be canned in water or unsweetened fruit juice using the same tested processing times.
I followed your recipe…and found the flavor of the canned peaches was not real tasty and they are very soft. Could I have over processed them or left them in the lemon water solution too long. Im wanting to can more this year, and would like a yummier peach taste. Any advice?
Thank You!!!! 😊
Your peaches could have started off too ripe or they could have been over-processed. As far as the flavor goes, that comes down to the peaches. Did you happen to try one before you canned it? If your peaches aren’t very flavorful or over-ripe, they won’t can well. What kind of peaches did you use? That could have contributed to the lack of flavor as well. Sorry it didn’t turn out for you this time!
Could Splenda be substituted for sugar?
We haven’t made it with Splenda before but a quick Google search brought up a result saying “A research study by the University of Georgia concluded that peaches canned in either full-strength medium Splenda® syrup or half-strength medium Splenda® syrup is suitable for home canning peaches” Hope this helps.
So delicious! This is my favorite way to eat peaches! Home-canned. Thanks for the step by step directions.
Peach season is hands down my absolute favorite. I need to do this next year so I can enjoy them all year round, thanks for the awesome info!
You could definitely turn the mushed peaches into jam. If the peaches taste good on a spoon, they’ll taste great on toast! Jam only needs to cook for about 5 minutes using certo or similar pectin. Peaches are naturally very sweet so I would recommend using a no sugar pectin but add one to two cups of sugar per 5-6 cups of fruit depending on what the recipe on the box calls for. Then process for 10 minutes.(depending on your elevation).
I just tried to make the peach slices….I tried taking them out of the boiling water after a minute and put them in a cold bath, but they weren’t peeling well so I put most of them back in the boiling water. Big mistake, they are completely mushy now. I managed to have enough for 3 jars of sliced peaches but now I have a pot full of mushy peaches. Can I somehow turn these into peach jam or peach pie filling?
Any help would be appreciated, thanks
Oh shoot! I’m sorry that happened! I would probably just freeze them and add them to smoothies.
Make peach butter!!!!
First time canner here, and your recipe made it so easy! Very detailed in a great order. Did it with my 9 year old daughter and now we can’t wait to eat a jar. I didn’t know canning could be so easy! Thank you!
Can I use these peaches for peach cobbler? Would I use the juice in the cobbler too!
I enjoy baking peach pies the most. I am thinking this canning process is not what I would use right?
I am a beginner canner as well. Thank you for this well detailed canning!!
Absolutely! These peaches are delicious in cobbler. If the recipe calls for fresh peaches, drain the juice and just use the peaches.
What happens if they don’t seal properly? do you have to get new lids to bath again or do you can use the same lid?
Hi Ruby! If a jar does not seal, do not reuse the same flat lid. You can refrigerate the peaches and use them within a few days, freeze them in a freezer-safe container, or reprocess them within 24 hours. To reprocess, empty the peaches and syrup into a pot, bring everything back to a boil, pack the hot peaches into a clean hot jar, leave ½ inch of headspace, add a new lid, and process again for the full hot-pack time for your jar size and elevation. Also check the jar rim for chips or cracks before reusing it.
how long for pints in water bath
Raw-packed pint jars require 25 minutes at elevations up to 1,000 feet. Raw-packed quart jars require 30 minutes. Adjust using the elevation chart on the post if you are more than 1,000 feet. Hope this helps!
Hi Erica! For pints, what other aspects / measurements / amounts change if using pints? I have 24 peaches I’ve set aside. Also a first time canner here! Thanks in advance!
Raw-packed pint jars require 25 minutes at elevations up to 1,000 feet. Raw-packed quart jars require 30 minutes. Adjust the time based on your elevation using the chart on the post.
Thank you so much!!
Hi! I did the cold pack method…after 25 minutes in the hot bath, now cooling, I’m noticing the syrup is at least a 1/2” below the jar rim. So not all peaches are in syrup.
The peaches are floating. What can I do??!
Can I wait til they are totally cooled, add more boiling syrup and water bathe them again? Thanks for your help!!! 😊🍑🍑🍑
It’s ok if the peaches are above the syrup. That is normal. It is actually called “fruit float” and it is very common. It doesn’t affect the taste or the shelf life. It may just not look as pretty. Hope this helps!
Hi! First timer here. I like your recipe’s ease.
What might the shelf life be with this method?
Thank you!
I try to eat everything that gets canned within a year!
Thank you for your response!!!
Be well and safe!!! 😊🍑
This is easier than I thought. They look delicious and I love that I can have peaches for months.
I’ve been waiting for peaches to go on sale so that I can stock up. I can’t wait to try canning them. Thank you for the detailed instructions!!
These are so great – perfect way to make the most of seasonal produce to enjoy all year round.
There is nothing so pleasing as making yummies with peaches. The right peaches are soft, sweet and oh my – absolutely delicious! I can’t wait to can as many as possible!
It must be wonderful to open up one of those jars in the winter. A little bit of sunshine.
I love your site and make many of your recipes. I just wanted to make a comment about this recipe, as canning recipes need to be more accurate than most. According to the USDA complete Guide to home canning, the processing time of 30 minutes for quart size jars of peaches is only recommended if done hot pack at elevation levels of 0-1000 feet. Higher elevations require longer cooking times. It looks like your recipe is Raw pack and at my elevation of 5600 ft., the recommended processing time is 45 minutes. It would be great if you mentioned the need for altitude adjustments in your post as a food safety measure.
Thank you for catching this. I changed it on the recipe and added a link for processing times.
Yes!!! Excellent point!