How to Can Peaches is a complete tutorial on canning freshly picked peaches using the water bath method. Canning is so easy and it’s amazing to enjoy peaches all year long!
Yay for peach season AND canning season! This year I bought 30 pounds of amazing Cresthaven peaches from a local orchard. My home canned peaches were running low from last year, so I couldn’t wait to can some more to last us through the winter.
If there’s one “homemaking” activity my mom taught me that I’ll always be grateful for, it’s canning. I absolutely love having home canned tomatoes, applesauce, pears, salsa, and jam. It’s super easy to do, and the end product tastes amazing!
How to preserve fresh peaches:
This step by step tutorial will allow you to enjoy fresh peaches all year round! The peaches are scalded, peeled, sliced, and stored in sealed mason jars with a light syrup to help keep them fresh!
How long are canned peaches good for?
If these canned peaches are properly stored, they will last 18-24 months (at best quality), and are often safe eating after even longer than that.
How do I know if my canned peaches are safe to eat?
Always make sure your mason jars do not show signs of leaking or rusting. Press down on the center of the lid: it should not pop back. If it sits flat it is safe, but if it pops back, it has not sealed properly.
If your peaches start to develop a fowl odor, become discolored, or if you see signs of mold, these are signs of spoilage and you should discard them!
Canning is EASY! Although it is nice to have a home canning kit, all you really need is the following:
To make 7 quarts of peaches (1 batch):
- About 17 lbs fresh, ripe, peaches
- 7 sterilized quart jars
- 7 clean rings, 7 new lids
- Waterbath canner
- Sugar
- Jar grabber, or some sort of tongs to lift the hot jars from the water
Instructions:
- Make sure the jars and rings are clean and sterile (just put them in the dishwasher an hour before you start). Make sure you have new, un-used lids, for a proper seal.
- Fill your waterbath canner and place on the stove over medium-high heat to bring the water to a boil.
- 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 2-3 minutes. (This will help loosen the skins, making them really easy to peel).
- Remove peaches to a bowl and rinse with very cold water. Peel the peaches (The skin should come off really easily). Remove the pit, and cut them into large slices.
- Fill your 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 in the jars.
- Next, place a small pot of water on to boil. Once boiling, add your new lids and boil for about 5 minutes to loosen the seal.
- Meanwhile, make a simple syrup to add to the peach jars. Mix 2 cups of sugar with 6 cups of very hot water. Stir well to dissolve the sugar. Pour some of the the simple syrup into each jar, leaving 1/2” headspace at the top. Gently tap the jars to release any air bubbles. Fill with more syrup, if needed to cover the fruit, leaving 1/2” space at the top of the jar.
- Wipe the sides and rims of the jars with a clean rag. Place a hot lid securely on top of each of the jars. Secure with the rings.
- Use jar lifters or tongs to gently place the jars in your hot waterbath. Add more water to the waterbath, 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.
- Place a large towel or dishrag on your countertop. After the 25 minutes is up, use tongs or jar lifters to move the jars onto the towel to rest.
- After an hour or two you can check the seals to make sure they all sealed properly before you store them. When you press on the center of the lid it should be sealed down. If you hear or feel it pop back at all, then it didn’t seal properly, and you need to refrigerate the bottle and eat it soon.
- Allow the jars to cool completely before storing them in a dry place.
Christina Aleman says
Love it. Thanks for posting.
Rabs says
How does one eat these canned peaches
Tina Moore says
Over ice cream or better yet a upside down peach cake with ice cream and more peaches
Judy Swann says
Do you add anything to keep peaches from turning dark or will they turn dark?
Lauren Allen says
They won’t turn dark! My mother-in-law adds one peach pit to the bottles–she says it’s supposed to help keep the color. But I’ve never done it and mine always stay looking fresh and delicious.
Jeff says
With Ice Cream
Fran says
With toast in the morning, or add to oatmeal. I do it with toast if I am not feeling good. Add Chicken noodle soup and you are on your way to feeling good.
Fran says
Also with cottage cheese, delicious
Ida Pletz says
Last year was my first tie to can things and really loved it. Just my strawberry jam didn’t look as good as I would of like and one batch of mixed fruit jelly a bit runny but works as syrup for pancakes. So wondering if possible can I use Stevia to make the simple syrup instead of sugar or the sugar in the raw? Thanks
MaryLinda says
Not sure about using a Stevia syrup, but you can use plain water. Check out this publication for answers to canning questions: http://nchfp.uga.edu/publications/publications_usda.html
Mary says
You should rewrite your instructions. Canning lids have been changed & shouldn’t be boiled now. The manufacturer took the BPA out of the gasket part & boiling before use may cause the seal to fail! My county home economist told me about it last summer. If the lids are in the new green Ball package don’t boil, just wash & rinse.
MaryLinda says
Your post prompted me to research the change in lid processing and I found the following: http://www.livinghomegrown.com/changes-in-canning-lid-procedures/. You referenced Ball lids in the green package, and according to this article, Kerr lids are included in the ‘simmer’ instructions, but only these brands as of the writing of the article.
Thanks for pointing us in the direction of new information!
Tina Moore says
I just dip them in the hot water it softens the wax seal
Cloodjo says
I’ll definitely try to follow your canning instruction! The peaches on the photos look incredibly mouth-watering. Thanks, Lauren
Carol Spaeth says
I’ve always put the peaches and sugar (1/3 cup) in the jar and filled with boiled water. ..successfully. I process for 15 minutes at 5 pounds pressure.
Jill says
Could you maybe give me an estimate of how many peaches make 17 lbs? For medium size peaches.
Andrea says
Be sure to pack the peach slices in the jar as tight as you can before putting the boiling simple syrup over the top. I didn’t pack them in tightly, and wound up with the top half of my jars with the peach, while the bottom half had only liquid. I’m sure it will still taste great, but they look like they are only half full of peaches.
Catherine says
Wish I’d read the comments BEFORE canning peaches. This was my first time and I also have floating peaches with a whole lot of syrup at the bottom. Hope they’re still okay.
Lauren Allen says
Hi Catherine, My guess is that your peaches must have been extra juicy. There’s really no other explanation for it–if you stuffed your jars really full, then the peaches must have a really high water content.
Carolyn Miller says
I love canning,I was taught as a kid helping my grandma when she made pickled peaches,then my mom doing apricot jam,now I make all my own jam peach ,apricot ,raspberry, strawberries and rhubarb my family and friends look forward to it
Kayla says
What elevation is this recipe done at? I’m in Utah and usually have to adjust my processing time to be longer but I didn’t know if you are already at a higher elevation and I can keep the time the same? Thanks!
FL Studio 12 Crack says
Peaches were one of the first items I started canning with. They are very easy to process and good for you too. Homemade Canned Peaches via Tastes Better From Scratch.
Lisa says
How long can they be shelved for? I am new to canning so I am trying to find out the most I can about how long everything will last and then when spring comes I will have my stock built up so I can start on everything.
Lauren Allen says
Hi Lisa, here is a good resource for shelf life of home-canned goods. http://www.healthycanning.com/the-shelf-life-of-home-canned-goods/
Filmora 10 Crack says
Peaches were one of the main things I began canning with. They are anything but difficult to process and bravo as well. Natively constructed Canned Peaches by means of Tastes Better From Scratch.I’m in Utah and for the most part need to change my preparing time to be longer yet I didn’t know whether you are now at a higher rise and I can keep the time the same
Izull892 says
Just made these. It made 14 pints for me. Needed about 2Tbsp more of the syrup, but they turned out great! Love how this syrup is light; I’ve needed that ratio. Thank you.
Robert Coefield says
What if I want to can pints. How long is the water bath and is the syrup the mixture, just less, or is there a difference?
Ashley says
This so the first time I’ve tried canning. I was wondering if the jars didn’t seal down all the way if you could take the seal off, reseal and boil again?
Lauren Allen says
Hi Ashley, if it were me, I would just put them in my fridge and eat them, to be safe.
Teri Beard says
Step #2 says to “fill your waterbath canner”. If I fill my waterbath canner, the jars won’t fit in. How much water goes into that canner? Do you want the water covering the jars? Just a few inches? I’ve used a regular pressure cooker in the past, now using a waterbath canner. Thanks.
Lauren Allen says
You just want the water to cover the jars 🙂
Gloria m Garcia says
I tried two years in a roll canning peaches and they looked good till a day later the turn brow not all of them just some in every jar they were very good but I didn’t like them Turing brown so I didn’t can this year peaches
Lauren Allen says
Sounds like you didn’t get a proper seal. The peaches should not turn brown if they have been properly processed and sealed for long term storage.
Freda Bates-Miller says
Fruit needs citric acid to avoid browning. Use lemon juice or powder.