Fresh, juicy peaches at their peak deserve to be savored all year round, and canning them is the perfect solution. This time-tested preservation method lets you capture summer’s sweetness in every jar, ready to brighten cold winter days ahead. Our detailed guide walks you through the simple yet rewarding process of canning peaches, requiring just 25 minutes of prep and 50 minutes of cooking time. Whether you’re a first-time canner or a seasoned pro, you’ll love having these golden fruits on hand for cobblers, pies, or straight from the jar.
Ingredients
- Fresh Peaches: 17 lbs of ripe, freestone peaches (avoid white peaches for best results)
- Canning Equipment: 7 quart jars with rings and new lids, sterilized
- Processing Tools: Water bath canner, jar grabber or tongs
- Sweetener: Granulated sugar for syrup
Instructions
- Prepare Your Equipment: Start by sterilizing jars and rings in the dishwasher about an hour before canning. Ensure you have fresh, unused lids ready.
- Set Up Water Bath: Fill canner with enough water to cover jars by 1-2 inches. Bring to boil, then reduce to simmer.
- Prepare Peaches: Blanch peaches in hot water for 30 seconds, then transfer to ice bath. Peel, remove pits, and slice into chunky sections.
- Pack the Jars: Fill jars with peach slices, gently tapping to help them settle nicely.
- Add Syrup: Combine 2 cups sugar with 6 cups hot water for light syrup. Pour into jars, leaving 1/2″ headspace.
- Seal the Jars: Wipe jar rims clean, place new lids, and secure with rings.
- Process: Lower jars into water bath, ensure they’re covered, and process for 25 minutes at boiling.
- Cool Down: Let jars rest in water for 5 minutes, then transfer to towel-lined counter.
- Check Seals: After cooling, verify proper sealing by pressing lid centers – they should be firm and not pop.
- Storage: Once completely cool, store in a cool, dry place for up to 18 months.
Canning Safety Tips
Hey there! Let’s talk about keeping your canned peaches safe and delicious. Always check that your jars are spotless and sterilized – your dishwasher is perfect for this! Brand new lids are a must for each batch. When you’re done, give each jar the “tap test” – press the center of the lid. If it stays firm and doesn’t pop, you’ve got a good seal. Your peaches should stay bright and colorful in the syrup – if you spot any odd colors, smells, or mold, it’s best to play it safe and toss them out.
Storage and Shelf Life
Once your jars have cooled completely, find them a cozy spot in a cool, dry place. They’ll keep their best flavor for 12-18 months, though they often stay safe even longer! A basement or pantry shelf works great. Keep an eye on the liquid level – your peaches should always stay covered by the syrup. Labels with dates are super helpful to track when you made each batch.
Syrup Options
Want to switch things up? While this recipe uses a light syrup (2 cups sugar to 6 cups water), you can adjust the sweetness to your taste! For a lighter option, try using just 1½ cups sugar. If you love sweet peaches, bump it up to 3 cups sugar. The syrup’s job is to help preserve the fruit and keep it tender, so pick what works best for your family’s preferences.
Common Troubleshooting
Don’t worry if your first batch isn’t perfect! If some jars don’t seal properly, you can pop them in the fridge and enjoy them within a few days, or try processing them again. Peaches floating to the top? That’s totally normal! If your peaches turn brownish on top, they’re still safe to eat – just make sure they stay under the syrup next time. Remember, canning gets easier with practice!
How to Can Peaches
Equipment
- Water bath canner
- jar grabber or tongs
- quart jars with rings and new lids
Ingredients
For Canning
- 17 lbs fresh and ripe peaches preferably freestone (don’t use white peaches!)
- 7 quart jars with rings and new lids sterilized
- granulated sugar
Instructions
- Sterilize Jars: Make sure the jars and rings are clean and sterile (I sterilize them in the dishwasher an hour before starting). Make sure you have new, un-used lids, for a proper seal.
- Fill water bath canner: add enough water to cover the jars by 1-2 inches once they are immersed in the water. Place on the stove and bring the water to a boil, then reduce to a simmer.
- Peel Peaches: Fill a separate large pot of water and bring to a high simmer. Add the peaches to the hot water (in batches, if needed), for about 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily. Remove the pit, and cut them into large slices.
- Fill jars with peaches as you slice them. You can fill them pretty full, and gently tap the bottle on the counter top to help them settle inside.
- Add Simple Syrup: For light syrup, mix 2 cups of sugar with 6 cups of very hot water. Stir well to dissolve the sugar. Pour some of the simple syrup into each jar, leaving 1/2” headspace at the top. Gently tap the jars to release any air bubbles.
- Process in Waterbath: Use jar lifters or tongs to gently place the jars in your hot water bath. Add more water to the canner, if needed, to cover the tops of the jars. Cover with the lid and bring water back to a boil. Once boiling, process the jars for 25 minutes.
- Remove and Rest: Place a large towel or dishrag on your countertop. After the 25 minutes is up, turn the burner off, remove the lid and allow the jars to rest in the pot for 5 minutes. Then use tongs or jar lifters to move the jars onto the towel to rest.
- Check Seals and Store: Allow the jars to cool completely before storing them in a cool, dry place for 12-18 months.
