Learning how to can peaches has been one of the most rewarding kitchen skills I’ve ever mastered. When my grandmother first taught me how to can peaches from her backyard tree, I was amazed at how simple the process actually was.
My daughter Lily’s eyes lit up last summer when she opened a jar of our home-canned peaches in January—that sweet taste of sunshine during winter is absolutely magical! There’s something incredibly satisfying about capturing the perfect ripeness of summer peaches to enjoy all year round. The warm, sweet aroma that fills your kitchen during canning day is worth every moment spent. I’ll walk you through the entire process, from selecting the perfect peaches to safely storing your beautiful jars.
Table of Contents
Why You’ll Love It
- Learning how to can peaches is surprisingly simple, even for first-time canners—my foolproof water bath method requires no pressure canner!
- These jars make thoughtful homemade gifts that friends and family appreciate far more than store-bought items.
- You control the ingredients—adjust sugar levels in your syrup recipes or add flavor variations like vanilla, cinnamon, or bourbon.
- The incredible value—when summer peaches are in season and often on sale, you can preserve that peak flavor for a fraction of what you’d pay for quality canned fruit in winter.
Just like my Nonna taught me to infuse dishes with heart and soul, canning peaches allows you to capture summer sunshine in a jar with love in every slice.
Pure Comfort
There’s something deeply comforting about opening a jar of home-canned peaches on a cold winter morning. The bright fruit reminds you that summer will return, bringing warm memories of peach picking and kitchen canning days. These jars become part of your family’s food story—appearing in Sunday morning pancake toppings, holiday cobblers, or late-night ice cream sundaes. They’re both practical pantry staples and little jars of joy when you need them most.
What You Need
For the peaches:
- 8-10 lbs ripe but firm freestone peaches (yields about 7 pint jars)
- 3 tablespoons lemon juice (prevents browning)
- 1 gallon water for blanching
- Large bowl of ice water (ice bath for peeling)
For the canning syrup:
- 5 cups water
- 1-3 cups granulated sugar (depending on desired sweetness)
- Optional: 1 cinnamon stick, 1 vanilla bean, or 2 inches fresh ginger
Equipment:
- Water bath canner or large stockpot with rack
- 7 pint-sized mason jars with new lids and rings
- Jar lifter, funnel, and bubble remover tool
- Large bowl for ice bath
- Sharp paring knife
- Large slotted spoon
- Clean kitchen towels
Freestone peaches (varieties like Elberta or Red Haven) are ideal because the pits release easily, but you can use clingstone varieties too—they’ll just require a bit more careful cutting. If you’re watching sugar intake, you can substitute light fruit juice for the syrup or use honey instead of sugar (use ¾ cup honey for each cup of sugar).
Time to Cook
- Prep Time: 1 hour (including peeling peaches)
- Processing Time: 25 minutes (plus cooling time)
- Total Time: About 2 hours
- Difficulty: Beginner-friendly
- Make-Ahead: Complete project in one session; jars need proper cooling time
Steps to Make It
Start by preparing your workspace. Wash your jars in hot, soapy water or run them through a dishwasher cycle. Keep them hot until ready to fill. Place the flat lids in a small saucepan of simmering (not boiling) water to soften the sealing compound.
Fill your water bath canner or large stockpot halfway with water and begin heating it. It takes time to bring that much water to a boil, so start this early!
Select ripe but firm peaches. Overripe fruit will turn mushy during processing. Wash peaches thoroughly, removing any fuzz by gently rubbing under cool water.
To easily remove peach skins, score an “X” on the bottom of each peach with a paring knife. Drop them into boiling water for 30-45 seconds, then immediately transfer to the ice bath using a slotted spoon. The skins should slip right off when you pull from the scored end—it’s like magic and so satisfying!
Prepare your syrup by combining water and sugar in a large saucepan. For light syrup, use 1 cup sugar to 5 cups water; for medium syrup, use 2 cups sugar; for heavy syrup, use 3 cups sugar. Bring to a simmer, stirring until sugar dissolves.
Cut peeled peaches in half, remove pits, and slice if desired (or leave in halves). Place in a large bowl and sprinkle with lemon juice to prevent browning.
Pack peaches into hot jars, cavity side down if using halves. Gently press down to fit more in without crushing them. Leave ½-inch headspace at the top of each jar.
Ladle hot syrup over peaches, maintaining the ½-inch headspace. Run a bubble tool or plastic knife around the inside of each jar to release trapped air bubbles—don’t be surprised if you see quite a few hiding in there!
Wipe jar rims with a clean, damp cloth to ensure a proper seal. Place lid on jar and screw band until fingertip tight—not too loose, not too tight.
Process jars in the boiling water bath for 25 minutes (for pints at sea level, adjusting time for altitude). Water should cover jars by at least 1 inch.
Remove jars using a jar lifter and place on a towel-lined counter. Allow to cool undisturbed for 12-24 hours. Don’t worry if you hear popping sounds—that’s the sound of success as the lids seal!
Make It Perfect
• When selecting peaches for canning recipes, look for freestone varieties that are fragrant and yield slightly to gentle pressure. Completely hard peaches won’t have developed full flavor.
• If peaches float to the top of the jar after processing, don’t worry! This is common with summer canning and doesn’t affect quality. The fruit naturally contains air that causes floating.
• For the best texture, use “hot pack” method (briefly simmering peaches in syrup before jarring) rather than “raw pack” if you’re concerned about floating fruit.
• Avoid the rookie mistake of over-tightening bands—”fingertip tight” means just until you feel resistance. Too tight and air can’t escape during processing, potentially preventing proper sealing.
Mix It Up
Create gourmet canning recipes by adding a split vanilla bean to each jar before sealing—this infuses a delicate flavor that elevates simple peaches to dessert status. For a warming winter treat, add a cinnamon stick or star anise to the syrup during preparation. Feeling adventurous? Add a tablespoon of bourbon to each jar before processing for sophisticated adult peaches perfect for topping ice cream or pound cake.
For a lighter option, can peaches in white grape juice instead of sugar syrup, or try a honey syrup using 1½ cups of honey in place of the sugar. For a late-summer special edition, combine sliced peaches with blackberries or raspberries for a beautiful mixed-fruit preserve.
Perfect Partners
These home-canned peaches are incredibly versatile. Serve them with yogurt and granola for breakfast, spoon over vanilla ice cream for a quick dessert, or blend into smoothies for a taste of summer anytime. They make a fantastic addition to a cheese board with sharp cheddar or creamy brie. For holiday entertaining, include these in your charcuterie spread or use them to top a store-bought pound cake for an instant, impressive dessert. They pair beautifully with crisp white wines or prosecco for a simple but elegant dessert.
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FAQs
Can I make these with less sugar?
Absolutely! The sugar in preserve peaches recipes is primarily for flavor, not preservation safety. You can reduce sugar or use fruit juice instead of syrup. Just be aware that very low-sugar peaches may have a slightly different texture and color after storage.
How long will canned peaches last?
Properly sealed and stored in a cool, dark place, your home-canned peaches will maintain quality for 12-18 months. Always check for signs of spoilage before consuming.
Do I need to sterilize jars before canning peaches?
If your processing time is less than 10 minutes, yes. But since peaches require 25 minutes of processing, clean jars are sufficient—the processing time sterilizes everything.
Can I use white peaches for canning?
Yes, though they have a more delicate flavor and texture than yellow varieties. White peaches may discolor more easily, so be extra diligent with the lemon juice.
Time to Preserve Summer!
Now that you know how to can peaches, you’re ready to capture summer’s sweetest fruit for enjoyment year-round. There’s nothing quite like opening a jar of sunshine during the coldest winter days! The easiest canning recipes start with perfect fruit, simple techniques, and a little patience. I’d love to hear how your peach canning adventures go—share your experience in the comments below or tag me in your canning day photos! And if you’re looking for more ways to preserve summer’s bounty, don’t forget to sign up for my newsletter for seasonal preserving guides.