Peaches are one of summer’s sweetest gifts. Their soft, juicy flesh and naturally sweet flavor make them a favorite for snacking, baking, and smoothies. But what happens when peach season ends? You don’t have to say goodbye to this beloved fruit until next summer. Instead, you can preserve them through home canning.
If you’re new to canning, don’t worry—it may seem intimidating, but once you know the process, it’s simple, safe, and incredibly rewarding. In this beginner-friendly guide, we’ll walk you through everything you need to know about canning peaches—from choosing the right peaches and preparing jars to safely processing and storing your homemade canned peaches.
By the end, you’ll have the confidence to preserve peaches and enjoy their fresh flavor year-round.
Why Should You Can Peaches?
1. Enjoy Summer Flavor All Year Long
Imagine opening a jar of peaches in the middle of winter—it’s like unlocking sunshine on a gloomy day. Home-canned peaches keep their flavor, texture, and color beautifully, making them perfect for smoothies, desserts, oatmeal toppings, or straight from the jar.
2. Save Money
When peaches are in season, they’re usually cheaper and of better quality. Canning allows you to buy in bulk and store them for months, saving money compared to expensive out-of-season or store-bought canned peaches.
3. Control Ingredients
Unlike store-bought canned peaches, you can choose exactly what goes into your jars. Whether you want to skip added sugar, use organic peaches, or experiment with natural sweeteners, home canning gives you full control.
4. Reduce Food Waste
Got peaches that are just starting to soften? Instead of throwing them away, you can turn them into shelf-stable canned goods.
5. A Rewarding Experience
There’s something deeply satisfying about filling your pantry with jars of food you preserved yourself. It’s a timeless skill that many families cherish and pass down for generations.
Supplies Needed for Canning Peaches
Before you begin, having the right tools will make your canning process smoother and safer. Here’s what you’ll need:
- Fresh Peaches: Choose ripe but firm peaches—avoid overripe or bruised ones.
- Water Bath Canner: Perfect for high-acid foods like peaches; no need for a pressure canner.
- Canning Jars: Mason jars (pints or quarts) with new lids and clean bands.
- Jar Lifter & Funnel: For safe handling and clean filling.
- Large Pot & Bowl: Used for blanching and peeling peaches.
- Cutting Board & Paring Knife: For slicing peaches.
- Lemon Juice or Citric Acid: Keeps peaches from browning and ensures safe acidity levels.
- Sugar (Optional): Used for making light syrup. You can also can peaches in water or fruit juice.
Choosing the Right Peaches
The variety of peach you choose can make a difference in ease and flavor.
Freestone vs. Clingstone
- Freestone Peaches: The pit easily separates from the flesh, making them perfect for canning.
- Clingstone Peaches: The flesh clings to the pit, making them harder to slice and pit. These are best for eating fresh.
Ripeness
Look for peaches that are:
- Firm but ripe (gently pressed without feeling mushy)
- Free of blemishes, bruises, or green patches
- Fragrant, with a sweet peach aroma
Preparing Peaches for Canning
Step 1: Wash Thoroughly
Rinse peaches under running water to remove any dirt or pesticides.
Step 2: Blanch and Peel
Blanching makes peeling easy and keeps the peach flesh smooth.
- Bring a large pot of water to a boil.
- Drop peaches into boiling water for 30–60 seconds.
- Transfer immediately into an ice bath to stop cooking.
- Slip off skins effortlessly.
Step 3: Slice and Pit
Cut peaches in half and remove the pits. You can leave them in halves or cut them into quarters or slices, depending on how you plan to use them.
Preventing Browning
Peaches can brown quickly once cut. To prevent this:
- Dip slices in a mixture of 1 tablespoon lemon juice per cup of water.
- Alternatively, use 1 teaspoon powdered ascorbic acid in 1 gallon of water.
Choosing a Packing Liquid: Syrup, Juice, or Water
You have several options for packing peaches into jars:
- Sugar Syrup (Light, Medium, or Heavy)
- Light Syrup: 2 cups sugar + 5 cups water
- Medium Syrup: 3 cups sugar + 5 cups water
- Heavy Syrup: 4 cups sugar + 5 cups water
Sugar syrup gives peaches a softer texture and enhances flavor.
- Light Syrup: 2 cups sugar + 5 cups water
- Fruit Juice
Apple juice, white grape juice, or peach juice adds natural sweetness without refined sugar. - Water
For a sugar-free option, peaches can be canned in hot water, though they may taste slightly less sweet.
How to Can Peaches: Step-by-Step
Step 1: Sterilize Jars
Place clean jars in a boiling water canner for at least 10 minutes or run them through a dishwasher with a sterilize cycle. Keep jars hot until filling to prevent cracking.
Step 2: Add Lemon Juice
Add 1 tablespoon bottled lemon juice per pint jar or 2 tablespoons for quart jars to ensure proper acidity.
Step 3: Pack the Peaches
Pack peaches tightly (cut side down) into jars, leaving ½-inch headspace.
Step 4: Add Hot Syrup, Juice, or Water
Pour hot liquid over peaches, again leaving ½-inch headspace. Remove air bubbles with a non-metal spatula or chopstick. Adjust headspace if needed.
Step 5: Wipe and Seal
Wipe jar rims with a clean, damp cloth to remove residue. Place lids and screw bands until fingertip tight.
Step 6: Process in a Water Bath Canner
- Place jars on a rack in your water bath canner.
- Add enough water to cover jars by at least 1 inch.
- Bring water to a boil and process jars:
- Pints: 20 minutes
- Quarts: 25 minutes
(Adjust for altitude: add 5 minutes for every 1,000 feet above sea level.)
- Pints: 20 minutes
Step 7: Cool and Store
Remove jars carefully using a jar lifter and place them on a towel, leaving space between each jar. Let them cool undisturbed for 12–24 hours.
Checking the Seal
After jars have cooled, check the lids:
- Press the center of the lid. If it doesn’t pop back, the jar is sealed.
- If it pops up and down, refrigerate and consume within a week, or reprocess within 24 hours.
Label jars with the date and contents, then store in a cool, dark place for up to 12–18 months.
How to Use Your Home-Canned Peaches
Home-canned peaches are versatile and can be enjoyed in countless ways:
- Breakfast: Top yogurt, oatmeal, or pancakes.
- Desserts: Use in cobblers, pies, or ice cream sundaes.
- Smoothies: Blend for a quick, fruity boost.
- Snacking: Eat straight from the jar—no judgment!
Safety Tips for Beginners
- Always Use Bottled Lemon Juice
Fresh lemons vary in acidity; bottled juice ensures safety. - Avoid Old or Damaged Jars
Cracks or chips can lead to breakage during processing. - Never Reuse Old Lids
Use new lids every time to ensure a proper seal. - Follow Trusted Recipes
Avoid “winging it” when it comes to canning times or ingredients. Use USDA-approved guidelines.
Frequently Asked Questions
1. Do I Need a Pressure Canner for Peaches?
No. Peaches are acidic enough to be safely processed using a water bath canner.
2. Can I Can Overripe Peaches?
It’s best to use firm, ripe peaches. Overripe peaches tend to become mushy after processing.
3. Can I Reduce the Sugar?
Yes! You can use light syrup, juice, or even water. Sugar doesn’t preserve peaches—it only enhances texture and flavor.
4. How Long Do Canned Peaches Last?
Home-canned peaches stored in a cool, dark place last 12–18 months.
5. What if a Jar Doesn’t Seal?
Refrigerate it and consume within a week or reprocess within 24 hours.
Tips for a Stress-Free Canning Experience
- Work in Batches: Start with 5–6 jars instead of overwhelming yourself with 20.
- Have Everything Ready: Prepare jars, lids, syrup, and peaches before starting.
- Clean as You Go: It keeps your workspace organized and less stressful.
- Enlist Help: A family member or friend can help peel peaches and speed up the process.
Final Thoughts
Canning peaches may feel like an old-fashioned skill, but it’s incredibly useful for modern kitchens. With a few simple tools and a bit of practice, you can fill your pantry with jars of golden, sweet peaches that last all year long.
Whether you love baking peach pies, adding them to morning oatmeal, or eating them straight from the jar, home-canned peaches are fresher and tastier than store-bought versions. Plus, you’ll feel proud every time you see those beautiful jars lined up on your shelf.
So, grab those ripe peaches while they’re in season, roll up your sleeves, and give home canning a try—you might just fall in love with the process.
