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Canned Peaches Recipe

Five canning jar full of peaches.

For this recipe, you will need some basic kitchen equipment along with a few bits of specialty canning equipment. Most of these things you probably already have, and the others that you might not own can be easily and inexpensively found at your local grocery or department store. 

Five canning jar full of peaches.

Canned Peaches Recipe

Do you love the flavor of fresh summer peaches? Do you wish you could enjoy them all year long? If you want to save this taste of the summer for the cold winter months, you might want to learn to can peaches. Canning peaches in glass jars is not difficult and with our recipe, you can easily do it. 
Prep Time 30 mins
Cook Time 25 mins
Cuisine American
Servings 12 pint jars or 6 quart jars

Equipment

  • Jars
  • canner
  • Instant Pot
  • Sharp knife
  • Large bowl
  • Tablespoon
  • dish towels

Ingredients
  

  • sugar
  • 30 pieces freestone peaches
  • water
  • lemon juice

Instructions
 

  • 24 to 30 freestone peaches, washed and with any bruised or bad spots cut away; only use yellow fleshed peaches. White-fleshed peaches do not have enough acid in them to be able to be safely canned and you could get food poisoning. 
    The ingredients of canned peaches recipe.
  • First, you need to heat the jars that you plan on using. Put the clean jars in the canner and bring the canner to a boil. When the water boils, lower the heat to barely a simmer. 
  • Next, peel your peaches. You can do this by using the Instant Pot method described above, or by dipping them in water at a rolling boil for about 30 seconds. Then, immediately transfer the peaches to a basin of icy water. The skins will slip off.
  • If none of these methods appeal to you, you can simply remove the peel with a vegetable peeler or sharp knife. Split the peaches, remove the pits, and place the halves in a large bowl of water with two tablespoons of lemon juice added to prevent browning. 
    A lots of peaches on the glass box.
  • Next, prepare the sugar syrup. Depending on how sweet you want the syrup to be, you can create various sugar syrups.
  • For a light syrup, combine 2 ¼ cups sugar with 9 cups of water.
  • For a medium syrup, combine 3 ¾ cups sugar with 8 ¼ cups water
  • For a heavy syrup, combine 5 ¼ cups sugar with 7 ¾ cups water. 
  • Bring the sugar syrup to a boil. Then, lower the heat to barely simmering. 
  • Boil two cups of water in a kettle and pour it over the jar lids in a small bowl to soften the sealing compound on the lids. 
    A mixture of sugar and water.
  • Now, you are ready to fill your jars. Remove one or two hot jars from the canner with a jar lifter, pouring out any water from the jars. Work carefully to avoid burns. Place these jars on a layer of dish towels. Put the peach halves into the jars and pour the simmering syrup over them, making sure that there are no air bubbles in the jar. Repeat with the rest of the jars. Fill the jars with syrup to ½ inch from the top of the jar. Make sure that the peaches are fully covered with the syrup. 
  • Wipe the rim of the jar with a damp cloth to remove any sugar syrup. Top the jar with the lid and use the band to close the jar. Tighten it just fingertip tight. You do not have to screw it down terribly tight. Put the jars in the canner. Put the lid on the pot and raise the heat to a boil.
    A jars, mixed of sugar and the canned peaches.
  • Boil the jars for 25 minutes if you are using pint jars or 30 minutes if you are using quarts. Remove the jars from the canner and let them fully cool for about 8 hours on a clean dish towel. Check the lids and make sure that the jars have sealed. If the jars are sealed, the center of the jar lids will not flex. You can store sealed jars in the pantry for up to a year. Unsealed jars should go into the fridge and the contents consumed within three days. 

Notes

Along with the ingredients for the peaches, you will need a large stock pot or canner. You do not have to own a specialty canner. A 12 quart stock pot will work for a smaller batch.
Whatever size of pot you have, it needs to be tall enough to cover the jars with an inch of water. Also, your pot needs a lid. A canning rack usually goes down into a large pot and holds the jars up off of the bottom of the pot. This helps keep the jars from overheating, shifting around and cracking during processing.
If you don’t have one, that’s okay. You don’t have to run out and buy one. You can simply bind several canning jar bands together with twist ties or wire and place them at the bottom of your stock pot. 
You will need a ladle, canning jars created specifically for home canning (we used pints), jar lids with sealing compound on them, again made specifically for home canning, and bands that fit your canning jars. A jar lifter is one essential piece of equipment that will help you transfer jars to and from the canner and avoid burns. A wide mouth canning funnel is also needed to help you fill the jars easily. You will also find it handy to have access to plenty of clean dish towels.
Peeling peaches is easily done by scalding them in boiling water. However, to more easily peel them, you can steam the fruit in your Instant Pot. Just heat to boiling 1 ½ cups of water in the Instant Pot using the saute feature. Add your peaches to the steam rack in the Instant Pot, put the lid on the Instant Pot, and seal it.
Turn the pot on to high pressure but set it to zero minutes. When the pot comes up to pressure, it will turn off. You can release the steam by adjusting the valve on the top of the Instant Pot.
Take the peaches out of the Instant Pot and put them in a basin of ice water. The peels will simply slide off of the peaches as the fruits cool. 
Keyword peaches

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