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–+ servings
Three bottles of canned peaches and a bowl of peeled, sliced peaches
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5 from 43 votes

Canning Peaches

Canning peaches at home preserves the flavor, texture, and quality of ripe summer peaches. This recipe uses a raw-pack water bath method and makes approximately 6 quarts. A serving is calculated as ½ cup of canned peaches.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Canning
Cuisine: American
Keyword: Canning peaches
Servings: 42 servings
Calories: 136kcal
Author: Echo Blickenstaff

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

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.
    Glass jars in the dishwasher to be sterilized for canning peaches
  • 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.
    The skin of a fresh peach being skinned with a paring knife
  • 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.
    Top view of 12 glass jars with sliced peaches inside
  • 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.
    Glass jars filled with peaches in a water bath canner
  • 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.
    Several glass bottles filled with peaches that have been canned at home

Video

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

Calories: 136kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 210mg | Fiber: 2g | Sugar: 33g | Vitamin A: 354IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg