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Canning Peaches for Food Storage

Preserve the flavors of summer by canning peaches while they are in season. Home canned peaches taste so much better than commercially canned.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Pantry
Cuisine: American
Keyword: canning peaches
Servings: 27
Calories: 120kcal
Author: Grow a Good Life


  • Water bath canner
  • 9 pint sized canning jars
  • Canning lids and bands
  • Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
  • Plus basic kitchen supplies such as a large sauce pot,large bowl, small pot, towels, large slotted spoon, knife, and a cutting board.


  • 11 pounds fresh peaches yellow fleshed
  • 6 1/2 cups water
  • 3/4 cups cane sugar


Prepare the canning equipment:

  • Wash the canning jars and lids in warm, soapy water and rinse well.
  • Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot over low heat. Keep jars and lids warm until they are ready to use.

Blanch and peel the peaches:

  • Wash the peaches well under clean, running water.
  • Bring a large pot of water to a boil and fill a large bowl with ice water.
  • Cut a small X at the bottom of each peach. Plunge the peaches into the boiling water until the skins loosen, about 30-60 seconds.
  • Remove the peaches from the pot and place in the bowl of ice water to cool. Drain the pot and let the peaches cool in the ice water while you make the syrup.

Make the sugar syrup:

  • Add the sugar and water to the large saucepan and bring to a boil over medium-high heat to dissolve sugar, keep warm.

Prepare the peaches:

  • Peel the peaches, remove the pits, and slice in halves or pieces.
  • Remove the pits from freestone peaches by cutting the fruit in half around the pit and twisting the halves in opposite directions until one side releases. Remove the pits and keep in halves or slice the peaches if desired.
  • To slice clingstone peaches, remove peeling, cut toward the center of the fruit around the pit, and lift out each slice as you go.
  • Add the peaches to the prepared syrup and bring to boil.

Can the peaches:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from the canner, drain, and line up on the towel.
  • Use your canning funnel and ladle, to fill the warm jars with hot peaches and top off with the syrup leaving 1/2-inch headspace.
  • Run you bubble popper through the peaches to to release air bubbles.
  • Wipe jar rims with a clean, damp kitchen towel. Place the lids on the jars, gasket side down. Screw the metal band down fingertip tight.
  • Place jars into canner with the jar lifter. Adjust the water level so it is at least one inch above the jar tops. If adding water, pour the water in between the jars and not directly onto them. Use the hot water from the small pot your lids were warmed in.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints for 20 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
  • When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes.
  • Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 9 pint jars of peaches.


This recipe is for canning pint jars of peaches. If you are canning quarts, you will need about 17 1/2 pounds of peaches for a full canner load of 7 quarts. Increase the processing time to 25 minutes at altitudes of less than 1,000 ft.
Syrup for Canning in Quart Jars:
  • Very Light = 10 1/2 cups water and 1 1/4 cups sugar
  • Light = 9 cups water and 2 1/4 cups sugar
  • Medium = 8 1/4 cups water and 3 3/4 cups sugar
  • Heavy = 7 3/4 cups water and 5 1/4 cups sugar
  • Light Honey = 11 cups water and 1 cup honey
This is a tested safe canning recipe from the USDA Complete Guide to Home Canning. Changing the recipe may make the product unsafe.


Serving: 0.5cup | Calories: 120kcal | Carbohydrates: 30g | Sodium: 20mg | Sugar: 29g | Calcium: 8mg