While there are lots of ways to can peaches, this easy canning peaches recipe will preserve the flavors of summer all year long!
For other canning posts check out:
Putting up food while it’s in season is a great way to stock your shelves for the future and save money by buying fruit during the harvest season.
Whether you grow your own, or buy peaches at your local farmer’s market, when peaches come into season you’ll get dozens of pounds of peaches, all at once, from a single tree.
Most farmers will sell them fairly cheap, as they don’t last long on the grocery store shelves.
Find a local farm that allows pick-your-own and grab your family for a fun day out!
Then when you get home, you can can your peaches to preserve the flavors and bounty of summer all year long.
This Fall we’re going to be adding several new peach trees to our orchard because my family can plow through some peaches.
These peaches can be served plain, on top of ice cream, or used in a peach pie or peach cobbler.
If you’d like to learn more about how to can the right way, check out my friend Melissa’s Home Canning with Confidence course!
Easy Canning Peaches Recipe
To can your peaches, choose ripe, mature, yellow-fleshed peaches.
Prepare a boiling water bath and an ice bath. Dip your peaches in the boiling water for 30-60 seconds and then transfer to the ice bath.
The object here is not to cook your peaches but to loosen the skins.
Remove the skins, cut your peaches in half and remove the pits and slice into thinner slices if desired.
I usually cut each half into four pieces so that I can fit more in each jar.
You have options when it comes to the liquid you can your peaches in:
- For a very light syrup, combine 6 1/2 cups of water with 3/4 cups sugar
- For a light syrup, combine 5 3/4 cups of water with 1 1/2 cups sugar
- For a medium syrup, combine 5 1/4 cups water with 2 1/4 cups sugar
- For a heavy syrup, combine 5 cups water with 3 1/4 cups sugar
I’ve also seen people pack peaches in apple juice or white grape juice.
You can also switch out the sugar for honey by using 1 1/2 cups honey to 4 cups water for a light syrup, and 2 cups honey to 4 cups water for a medium syrup.
For this recipe, we’ll pack the peaches in water so that you can use them for whatever you like afterwards.
You’ll want to move fast to prevent browning of your peaches.
Once they’re cut and your have your hot liquid, simply pack them in sterilized canning jars and fill with your liquid of choice.
Remove bubbles, wipe the rim and affix your lids and rings.
Process in a boiling water bath for 20 minutes for pints and 25 minutes for quarts.
That’s it! Now you have peaches stocked up all year long!
- 17 1/2 lbs of fresh peaches
- Packing liquid of some type (syrup, water, juice)
- 14 pint-sized or 7 quart-sized canning jars (with lids and rings)
- Blanch your peaches and put them immediately into an ice water bath.
- Remove the skins and pit, and slice into whatever shapes you like.
- Pack your sterilized mason jars with your peaches.
- Pour your hot packing liquid on top. (Syrup, water, juice, etc. See above)
- Remove bubbles, wipe rim, and affix lids and rings.
- Process in a boiling water bath for 20 minutes for pints or 25 minutes for quarts.