How to Can Peaches

Canning peaches is one of those little pieces of summer you can hold onto all year, and it’s easier than you might think. All you need is ripe peaches, jars, sugar, and water, plus a water bath canner. The first time I canned, I used cling peaches without realizing the difference, and I lost half the flesh just trying to wrestle the pits out. Using freestone peaches, where the pit slips right out, makes the whole thing so much smoother.

What I love is opening a jar of these in the dead of winter to make a cobbler when fresh peaches are nowhere to be found. It’s a skill that’s been passed down in my family, and it’s a great one to do with kids. There are a few steps, but none of them are hard, and the payoff is shelves of bright, sweet peaches ready whenever you want them.

Here’s the kitchen tip that makes peeling a breeze. Blanch the peaches first, then shock them in ice water. Drop them in simmering water for about 30 seconds to loosen the skins, then move them straight to an ice bath. The skins slip right off after that, no fighting with a peeler. It’s the difference between a tedious chore and a quick, easy step.

And here’s the safety note that really matters. Use freestone peaches and avoid white peaches entirely. White peaches don’t have enough acidity to can safely, so stick with regular freestone varieties that are ripe but still slightly firm. Also, if you skip the sugar syrup and use plain water, you have to use the hot pack method instead. You’ll smell that sweet peach syrup as you work, and once the jars are processed and you hear those lids pop, you know they’ve sealed.

Why You’ll Love This Recipe

It captures summer all year. Canned peaches let you enjoy fresh peach flavor long after the season ends.

You control the sweetness. Choose your syrup, from light sugar to honey or juice, to make it just how you like.

It’s a fun family project. Easy enough that kids can help, and a nice tradition to pass down.

It only needs a few things. Ripe peaches, jars, sugar, and water are really all it takes.

Ingredients

Here’s everything you’ll need:

• 17 lbs fresh ripe peaches, preferably freestone (no white peaches)
• 7 quart jars with rings and new lids, sterilized
• Granulated sugar (for light syrup: 2 cups sugar to 6 cups hot water)
• Water bath canner
• Jar grabber or tongs

How to Can Peaches

1. Sterilize the Jars

Make sure your jars and rings are clean and sterile, washing them in the dishwasher works well. Always use new, unused lids for a proper seal.

2. Prep the Water Bath

Fill your water bath canner with enough water to cover the jars by 1 to 2 inches once they’re in. Bring it to a boil, then keep it hot until you’re ready.

3. Peel the Peaches

Blanch the peaches in simmering water for about 30 seconds to loosen the skins, then move them to an ice bath. The skins peel right off. Remove the pits and cut into large slices.

4. Fill the Jars

Fill the jars with peach slices as you cut them, packing them fairly full and gently tapping the jar on the counter to help them settle.

5. Add the Syrup

Mix the sugar with very hot water and stir to dissolve. Pour the syrup into each jar, leaving 1/2 inch of headspace, then tap to release air bubbles. Wipe the rims clean and apply the lids and rings.

6. Process and Cool

Lower the jars into the boiling water bath and process for 25 minutes. Turn off the heat, rest them 5 minutes, then move them to a towel to cool completely. Check the seals after a few hours.

Expert Tips

Use freestone peaches, not cling. The pit comes out easily, so you don’t lose half the flesh fighting it.

Avoid white peaches. They don’t have enough acidity to can safely, so stick with regular varieties.

Blanch then shock to peel. A quick dip in hot water and an ice bath makes the skins slip right off.

Pick ripe but firm peaches. Overly ripe ones turn to mush, while firm ripe ones hold their shape.

Hot pack if using only water. Without a sugar syrup, you must use the hot pack method for safety.

Recipe Variations and Add-ins

You can use the hot pack method by simmering the peaches in syrup for 5 minutes before jarring, then processing 5 minutes longer.

Place a cinnamon stick in the bottom of each jar for a warm cinnamon flavor.

You can add a vanilla bean pod to the syrup as it heats, removing it before pouring.

Substitute honey or juice for the sugar, following the ratios on a canning syrup chart.

You can freeze peeled, cut peaches in freezer bags for 5 to 6 months instead of canning.

What to Serve With This Recipe

Use them to make a peach cobbler in winter. The canned peaches taste like summer. They make the dessert easy.

Spoon them over ice cream or yogurt. The sweet syrupy peaches add flavor. The two make a quick treat.

Add them to oatmeal or pancakes. The peaches brighten up breakfast. They’re handy right off the shelf.

How to Store This Recipe

Once the jars are processed and the lids have sealed with that satisfying pop, store them in a cool, dry place for 12 to 18 months at best quality. Press the center of each lid first, since it shouldn’t pop back if it’s sealed.

Any jars that didn’t seal should go in the fridge and be eaten within a few days, or reprocessed with a new lid. If peaches ever develop an off odor, discolor, or show mold, toss them, since those are signs of spoilage.