An easy step-by-step tutorial on canning peaches. This recipe for how to preserve peaches is perfect for beginners and experienced canners alike. Instructions include low-sugar and no-sugar options.
Prep Time1 hourhr5 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr30 minutesmins
Course: Canning
Cuisine: American
Keyword: canned peaches recipe, canning peaches, how to can peaches, how to preserve peaches, preserving peaches
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peaches are.
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
Wash your lids and set aside in clean place.
Use a paring knife and cut the peach around the middle to separate. Remove the pit. Put the halves in a large bowl of water treated with lemon juice (~1/4 cup) or citric acid (1 tbsp).
17 lbs peaches, 1/4 cup lemon juice
Blanching Peaches
Fill a large mixing bowl with ice water. Set aside.
ice
Add one layer of peaches at a time to a pot of boiling water for about 60 seconds.
Remove using a slotted spoon and place in the ice water for 1 minute.
Use the slotted spoon to remove the peach halves from the ice bath. Grab one of the peaches and gently peel the skin back.
Canning Peaches
Combine water and sugar in a medium saucepan. Bring to a low boil and fully dissolve the sugar. See the chart in the post above for different levels of syrup.
6 cups water, 1 1/2 cups sugar
(Hot Pack Method) Once the syrup is boiling, add the peach halves one layer at a time (a canning term that means don’t totally fill the pot) and heat for 2 minutes.
(Hot pack option) Using a fork and canning funnel, grab the now softened peaches, add the peach halves, one at a time, and put them cavity-side (where the pit was) down in the canning jar.
(Hot pack option) Repeat with other peach halves until you have filled the jar. Pro tip: depending on the size of the peaches, each quart will fit about 3-3.5 peaches.
(Hot pack option) Using a canning funnel, carefully ladle hot syrup into the jars, leaving 1/2 inch of headspace.
(Raw pack option) Using a fork and canning funnel, place peaches cavity-side down in the canning jar.
(Raw Pack Option) Using a canning funnel and a ladle, fill each jar with hot syrup or water, leaving 1/2 inch of headspace. Headspace is the distance between the top of the food and the top of the jar.
At this point, return your water in the canner back to a rolling boil.
Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
Process HOT PACK pints and quarts based on the elevation guide below:*0-1,000 ft – Pints =20 min Quarts =25 min*1,001-3,000 ft – Pints =25 min Quarts =30 min*3,001-6,000 ft – Pints =30 min Quarts =35 min*6,000 ft+ – Pints =35 min Quarts =40 min
Process RAW PACK pints and quarts based on the elevation guide below:*0-1,000 ft – Pints =25 min Quarts =30 min*1,001-3,000 ft – Pints =30 min Quarts =35 min*3,001-6,000 ft – Pints =35 min Quarts =40 min6,000 ft+ – Pints =40 min Quarts =45 min
Once the peaches have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.
Notes
If you’re planning to can multiple batches of peaches all at once, I use my crockpot to create and keep the syrup hot. It frees up space on the stove.
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.