A step by step tutorial for Canning Peaches with a water bath canner.  All you need is ripe peaches, jars, sugar, and water!

I love canning peaches and using them to make homemade peach cobbler all year round!

Jars of home canned peaches in quart jars.

My kids LOVE helping me can peaches!  If you love preserving delicious things, check out my canned Applesauce, canned tomatoes, and blackberry jam or raspberry, strawberry, and peach freezer jam.

Growing up, my mom taught us how to can, and it’s a little piece of my childhood that I hope to pass on to my children. It’s a great way to preserve fruits and this step by step tutorial will allow you to enjoy fresh peaches all year round!

Equipment for Canning Peaches:

To make 7 quarts of peaches (1 batch):

Which peaches are best?

Freestone peaches are the best and easiest to use for canning because unlike “cling” stone peaces, the pit comes out very easily. Cling peaches stick to the pit and are very difficult to separate so you’ll likely loose a lot of good peach flesh in the process of trying to remove the pit.

Avoid white peaches for canning as they are thought to not have a high enough acidic content to withstand canning safely. Choose peaches that are large and ripe, but not overly ripe.  Make sure they are still slightly firm when you squeeze them.

Simple Syrup for Canning:

One of the great things about canning your own peaches is you can choose what type of syrup to use and how much sugar to use. My recipes uses the light sugar syrup.

Chart for syrup sweetness levels for canning peaches.

How to Can Peaches:

*Find the printable recipe in greater detail at the bottom of the post.

Prep your jars: Sterilize jars and rings (I wash mine on the “bottle” cycle in my dishwasher) and purchase new un-used lids, for a proper seal.

Prep water bath: Fill your water bath canner with enough water to cover about 2 inches above the jars. Bring the water to a boil. You want to keep the water hot until you are ready to add the jars.

Peel peaches and add to jars!  Follow my tutorial for how to peel peaches by blanching them in hot water, then putting them in an ice bath so the skin peels off really easily. Then fill your jars with fresh peach slices as you slice them.

Three process photos for blanching peaches, peeling the skins, then slicing and adding to quart jars for canning.

Add simple syrup:  Mix sugar with very hot water, stir and pour into each peach jar. Tap the jars gently on the counter to remove air bubbles. Wipe the rims and sides of the jars clean before applying the lids.

Two process photos of making a simple syrup in a pot, then pouring it into quart jars with fresh sliced peaches.

Place jars in prepared canner: Place a hot lid securely on top of each of the jars, secure with the rings, then lower them into water bath. Bring the water to a boil, then process them for 25 minutes (longer if at high altitude).

Remove jars and let rest.  Place a large towel or dishrag on your countertop. After the 25 minutes is up, turn the burner off and remove the lid. Allow the jars to rest for 5 more minutes, then use tongs or jar lifters to move the jars onto the towel to rest. Allow the jars to cool completely before storing them in a dry place.

Quart jars with sliced peaches in a water bath canner, then processing in boiling water with the lid on the canner.

Test and Store. After several hours you can check the seals by tapping the top of the jars to make sure they all sealed properly before you store them. If the center pops up and down at all, they did not seal properly (stick the jar in the fridge and eat within a week).

Storing Tips:

How long? When you are finished canning peaches, be sure to store them properly. They will store for 12-18 months (at best quality), and are often safe eating even longer after that.

Did they seal properly? Check if your peaches are safe to eat by looking for signs of leaking or rusting on the mason jars. 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. Also make sure there is still liquid covering the peaches and that the peaches look like a nice bright color.

What if they didn’t seal? If your peaches haven’t sealed properly, you have a couple options. You can eat them now, put them in the fridge and eat them within in a few days, or reprocess them. If reprocessing in the water bath canner, first check there there weren’t any cracks in the jar and then use a new lid to reseal.

If your peaches start to develop a foul odor, become discolored, or if you see signs of mold, these are signs of spoilage and you should discard them!

Hot pack vs. Raw pack:

This recipe uses the raw pack canning method where jars are filled with raw peaches as opposed to filling them with hot, cooked peaches in the hot pack method. Both methods involve adding a hot syrup to jars once peaches have been added. Raw packing is simpler and faster, but may result in floating fruit (fruit that floats to the top of the jar after processing). Hot pack canning is thought to result in fruit that is more brightly colored and may have a longer shelf life. Hot packed canning takes a little longer as you have to handle hot peaches and liquid, and they need to process for 5 additional minutes. To use the hot pack method, see recipe variations below.

If you can the peaches without additional sugar (adding only water, without a simple syrup, honey or juice), you must hot pack the fruit.

Recipe Variations:

  • Hot pack canning: To use the hot pack method, in step 7 of the recipe card, use a large pot to heat the 6 cups of water and slowly stir in the sugar. Bring the mixture to a boil, then turn to a simmer and add the sliced peaces. Simmer the peaches for about 5 minutes, then use a slotted spoon to fill the jars with the hot peaches. Fill with hot syrup and continue with remaining directions.
  • No water bath canner? If you don’t have a water bath canner, check out this resource for canning peaches with a regular stock pot.
  • Freeze peaches: another great option for preserving fresh peaches is to freeze them. Peel and cut peaches and store them in a freezer safe bag or container for 5-6 months. Use them to make peach frozen yogurt, or in smoothies.
  • Add cinnamon: for a yummy cinnamon flavor, place one cinnamon stick in the bottom of each jar before adding the peaches.
  • Add vanilla: for a yummy vanilla flavor, add a vanilla bean pod (slit and seeds removed), to the simple syrup when you heat it. Remove it before pouring liquid on peaches.
  • Substitute sugar for honey or juice: see graphic above for ratios to use when substituting honey or juice in this recipe.

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Recipe

Jars of home canned peaches in quart jars.
Prep 25 minutes
Cook 50 minutes
Total 1 hour 15 minutes
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Ingredients
 
 

Instructions
 

  • Sterilize Jars: Make sure the jars and rings are clean and sterile (I sterilize them in the dishwasher an hour before starting). Make sure you have new, un-used lids, for a proper seal.
  • Fill water bath canner: add enough water to cover the jars by 1-2 inches once they are immersed in the water. Place on the stove and bring the water to a boil, then reduce to a simmer.
  • Peel Peaches: 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 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily. Remove the pit, and cut them into large slices.
  • Fill 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 inside.
  • Add Simple Syrup: For light syrup, mix 2 cups of sugar with 6 cups of very hot water. (See syrup chart in the post, for variations). Stir well to dissolve the sugar. Pour some of the simple syrup into each jar, leaving 1/2'' headspace at the top. Gently tap the jars to release any air bubbles.
  • Wipe the sides and rims of the jars with a clean rag. Place a clean lid securely on top of each of the jars. Secure with the rings.
  • Process in Waterbath: Use jar lifters or tongs to gently place the jars in your hot water bath (or use the rack to lower them down, if it comes with one). Add more water to the canner, 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.
  • Remove and Rest: Place a large towel or dishrag on your countertop. After the 25 minutes is up, turn the burner off (if you have an electric flat top stove, gently move the pot off the burner) remove the lid and allow the jars to rest in the pot for 5 minutes. Then use tongs or jar lifters to move the jars onto the towel to rest.
  • Check Seals: After a few hours 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. Also make sure there is still liquid covering the peaches and that the peaches look like a nice bright color. If they didn't seal properly you can refrigerate them and enjoy within a few days, or reprocess in the water bath.
  • Store: Allow the jars to cool completely before storing them in a cool, dry place for 12-18 months (at best quality–they are often safe eating even longer after that).
  • If your peaches start to develop a foul odor, become discolored, or if you see signs of mold, these are signs of spoilage and you should discard them.

Notes

High Altitude: 3,000-6,000 ft process for 30 min. Above 6,000 ft process for 35 minutes.
Variations:
  • Hot pack canning: To use the hot pack method, in step 7 of the recipe card, use a large pot to heat the 6 cups of water and slowly stir in the sugar. Bring the mixture to a boil, then turn to a simmer and add the sliced peaces. Simmer the peaches for about 5 minutes, then use a slotted spoon to fill the jars with the hot peaches. Fill with hot syrup and process for 30 minutes (Add an additional 5-10 minutes for high altitude).
  • No water bath canner? If you don’t have a water bath canner, check out this resource for canning peaches with a regular stock pot.
  • Freeze peaches: another great option for preserving fresh peaches is to freeze them. Peel and cut peaches and store them in a freezer safe bag or container for 5-6 months. Use them to make peach frozen yogurt, or in smoothies.
  • Add cinnamon: for a yummy cinnamon flavor, place one cinnamon stick in the bottom of each jar before adding the peaches.
  • Add vanilla: for a yummy vanilla flavor, add a vanilla bean pod (slit and seeds removed), to the simple syrup when you heat it. Remove it before pouring liquid on peaches.
  • Substitute sugar for honey or juice: see graphic above for ratios to use when substituting honey or juice in this recipe.

Nutrition

Calories: 430kcalCarbohydrates: 105gProtein: 10gFat: 3gSaturated Fat: 1gPotassium: 2093mgFiber: 17gSugar: 92gVitamin A: 3591IUVitamin C: 73mgCalcium: 66mgIron: 3mg

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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe August 2015. Updated July 2021.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Time saver, you bet. It’s the simplicity, quick and easy to follow directions that attracted my attention. I’m a die hard canner and I love the fresh taste of canned peaches on a snowy day.

  2. Just wondered if anyone has tried monkfruit as replacement for sugar . It has no calories and no carbohydrates so good choice for diabetics.

  3. 5 stars
    This is my go-to recipe for canning peaches. It is so easy and yields delicious peaches that aren’t mushy or overly sweetened. I love being able to preserve the short peach season and be able to enjoy them year round.

  4. 5 stars
    Great recipe, except I used 1 Cup honey to 6 cups water, to omit sugar. But everything else, I love, ❤️, 💕 love this recipe! Way easier than you think! It just takes time & attention to detail!

  5. 5 stars
    Tried this recipe as I made my husband stop at a British Columbia fruit stand so that I could purchase 35 lbs of peaches. I had no idea how to can peaches so I turned to Google. Your recipe appealed to me because of its simplicity and clear directions for a newbie like me. Thank you for including an explanation about hot pack vs raw pack. This helped me fret less when my peaches floated after processing.

  6. 5 stars
    I absolutely LOVE Oh Henry Peaches, but don’t like that they are only available for such a short time…SO, I decided to try my hand at canning them! The overall process, although MESSY, is quite easy. The only problem I had was, after blanching for 30-40 seconds, was that some were harder to peel than others, and some got mushy under the skin. Did I do something wrong?
    Anyway, easy recipe/process to follow. Anxious to taste them later!

  7. Newbie here. What is the difference in the peaches between hot pack and raw pack ? I mean does it soften them or does it change the texture?

  8. I have stone cling peaches. I’ve read how to get the stone out. Can I blanch the peaches before cutting them the way you describe or should I just peal them after cutting the way you described? I plan on canning them tomorrow (8/20/23).

  9. I noticed that there is no mention of adding lemon juice to jars befor packing .I did follow your recipe peaches look and taste great still after a month but I notice a lot of other canning peaches recipes call for a teaspoon of lemon juice .I made 7quarts without lemon juice should I be concerned or will they be ok

      1. Per the Ball Blue Book of canning , which has been published periodically for years, lemon juice is not needed for canning peaches. I have canned peaches for years with out it for over 40 years with no problems. Just make sure you process the correct time for your altitude and that the bottles seal completely.

  10. 5 stars
    Great recipe. Got a case of peaches from our local orchard, so I made a gallon of 30% syrup (not knowing how much I would need) and did the hot pack boil in batches. Ended up with 2 quarts of syrup leftover after 114 peaches in 24 pints. Made peach jelly out of the remaining syrup with Certo.

  11. I used the cold pack method some of my jars have peaches above the syrup level but are sealed will they be ok or should I redo them ?

    1. Check on them when you open the lid. If they sealed properly and aren’t brown at all, and smell right, I believe they should be fine.

    1. I’ve always processed pints for 20 minutes. Never had seal issues. Just finished a jar from a year ago and they tasted & looked like I just sliced them. Just make sure to add fruit fresh to keep fruit from browning.

  12. According to the usda, raw pack should be processed longer than hot pack. You have it the opposite way – any idea which is correct? I would think raw pack should be longer because the peaches are not “preheated” before going into the canner.

  13. 5 stars
    Perfection! And the recipe for the simple syrup was right on…I had about a cup left, which I’ll keep in the fridge for those yummy cocktails this weekend!

  14. Someone told me that they have used brown sugar instead of white sugar when canning peaches. Have you heard of this and how does it turn out! I would be interested in knowing if someone has tried this method and if it worked or not!

    1. Yes, you can and I have. I don’t like how it colors it darker in the bottle. But the taste is good still!

  15. The peaches are great! I use honey and cinnamon sticks. I notice the bottom of the jar gets cloudy and about a 1/8″ of peach sediment after 1 year of storage. The peaches taste great, have no odor but there is a slight discoloration. Is this normal? What is the shelf life of home canned peaches?

    1. It’s normal for them to float when they are raw packed. Next time you could try hot packing them and they wont be as likely to float. See my notes about this in the post above :-).

      1. Cant till peach season comes in. I have never canned peaches yet, This is my first year for canning, I got green beans and tomatoes so far. tomato juice.

        1. Can Ijust put the jars at the bottom of an ordinary soup pot or do I have to keep the off the bottom in some way?

          1. If you don’t have a rack to fit in the pot bottom, use a kitchen towel. You should keep the jars from touching the bottom or they could crack.

  16. Really? A fowl odor? Do you mean it will begin to smell like chicken?_ Such a good article, but you might want to change that to ‘foul’ odor.

  17. Can you use peaches that have been frozen then thawed? I froze a bunch of peaches this summer and I am currently learning to can- thought I would attempt to can them. Thoughts ?

    1. 5 stars
      Canned my first batch today! Super easy recipe and instructions to follow. My first time canning peaches so I am very excited to see how tasty they turn out

  18. Well, that was fun. And everything seemed to work just as you said it should. I felt like I was racing through, but fortunately I had prepared everything ahead of time and just kept going. As I write this, I hear the lids popping in the kitchen. Let’s hope they all seal.
    Thanks for helping me can peaches. I love peaches and when I find some good ones, I want them to last. So now these will.

    1. I’m not sure if that’s ok in terms of safe-canning best practices. I would check the guidelines from a safe-canning website before doing so.

    2. I found a recipe that uses lemon water instead of sugar to preserve… I believe it was 6 c water and 1/3 c lemon juice but u can check you tube for the no sugar added recipe to b sure . I used it and so far all looks good but haven’t tasted em yet .

    3. You can use stevia as a substitute for sugar or natural fruit juice. Just do not use nutrasweet as it does not work correctly.

    1. This recipe is for preserving peaches to store at room temperature in your pantry. Once the can is opened (or if the lids didn’t seal properly), they need to be refrigerated.

  19. I’m working with Florida peaches and they’re much smaller than GA peaches so it’s taking me about 5 hours to do 5 jars.
    One thing I’ve learned is to use RIPE fruit. Don’t even waste your time trying if you fruit is not ripe! You’ll end up having to pull out the potato peeler and peel them with it and then it’s a nightmare trying to separate the flesh from the pit.
    ALWAYS use ripe fruit!

  20. Thanks for sharing your recipe, very nice and clear guide.

    How long does this process usually take you altogether?

  21. 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

    1. 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.

  22. 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.

  23. 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?

  24. 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?

  25. 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.

  26. 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

  27. 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.

  28. 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.

  29. 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!

  30. 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

  31. 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.

    1. 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.

      1. 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.

  32. 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.

  33. I’ll definitely try to follow your canning instruction! The peaches on the photos look incredibly mouth-watering. Thanks, Lauren

  34. 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.

  35. 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

      1. 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.

    1. 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.