How Do You Make Canned Peaches

You can make canned peaches at home by packing fresh, ripe peaches into clean jars with a light syrup and processing them in a water bath canner.
 
The good news is that making canned peaches is one of the easiest home canning projects you can take on, even if you’ve never canned anything before.
 
Pretty soon you’ll have jars of sweet, golden peaches sitting on your shelf, ready for cobblers, pancakes, or just eating straight from the jar.
 
In this post, we’ll walk through how to make canned peaches step by step, from picking the fruit to sealing the lids.
 
Let’s get canning.
 

What You Need to Make Canned Peaches

Before you make canned peaches, gather your supplies so the whole process runs smoothly.
 
Here’s what to have on hand:
 

1. Fresh, Ripe Peaches

The star of the show is, of course, the peaches.
 
You’ll want firm-ripe fruit, meaning peaches that give slightly when pressed but aren’t mushy.
 
Overripe peaches turn to mush once they’re canned, while rock-hard ones lack flavor in the jar.
 
A good rule of thumb is about 2 to 3 pounds of peaches per quart jar.
 

2. Jars, Lids, and a Water Bath Canner

Use clean mason jars, either pint or quart size, with new lids and bands that fit them.
 
You’ll also need a water bath canner with a rack, plus a jar lifter, a bubble remover, and clean towels.
 
If you want to make canned peaches without a pressure canner, don’t worry, you don’t need one because peaches are high-acid and safe for water bath canning.
 

3. Sugar and Water for Syrup

The syrup is what keeps your canned peaches sweet and keeps their texture nice.
 
A light syrup uses about 2 cups of sugar to 4 cups of water, while a medium syrup uses 3 cups of sugar to 4 cups of water.
 
You can even make canned peaches with no sugar by using plain water or fruit juice instead.
 

How Do You Make Canned Peaches Step by Step?

Here’s the simple process for how to make canned peaches at home.
 

1. Prep the Peaches

Start by washing your peaches, then blanch them in boiling water for about 30 to 60 seconds.
 
Drop them straight into an ice bath, and the skins will slip right off.
 
After peeling, cut the peaches in half, remove the pits, and slice them however you like.
 

2. Make the Syrup and Pack the Jars

While you prep the fruit, simmer your sugar and water on the stove until the sugar dissolves.
 
Pack the peach halves into your hot jars, cut side down, leaving about half an inch of headspace.
 
Pour the hot syrup over the peaches, covering them completely, then run a bubble remover around the inside of the jar to release trapped air.
 
Wipe the rims, center the lids, and screw on the bands until they’re fingertip tight.
 

3. Process the Jars in a Water Bath

Lower the filled jars into your boiling water bath canner, making sure the water covers them by at least an inch.
 
Process pints for about 20 minutes and quarts for about 25 minutes, adjusting for your altitude.
 
Once the time is up, turn off the heat, lift the jars out, and let them cool on a towel for 12 to 24 hours.
 
You’ll hear that satisfying little pop as the lids seal, and that’s how you know your canned peaches are shelf stable.
 

4. Store and Enjoy Your Canned Peaches

Label your jars and store them somewhere cool and dark, where they’ll keep for a year or more.
 
If a jar didn’t seal, just pop it in the fridge and eat those canned peaches within a couple of weeks.
 
There’s nothing quite like opening a jar of homemade canned peaches in the middle of winter.
 

Tips for the Best Canned Peaches

A few small tweaks make a big difference when you make canned peaches.
 

1. Add a Little Lemon Juice

A tablespoon of lemon juice per jar helps your canned peaches keep their bright color and fresh flavor.
 
It also gives the syrup a lovely little tang that balances the sweetness.
 

2. Don’t Skip the Headspace

Leaving the right amount of headspace is key, because too little causes syrup to bubble out and too much leaves the fruit exposed.
 
Stick with half an inch for pints and quarts, and you’ll be just fine.
 

So, How Do You Make Canned Peaches?

You make canned peaches by packing ripe, peeled peaches into jars with a light syrup and processing them in a water bath canner.
 
With fresh fruit, clean jars, and a little patience, you’ll have beautiful jars of homemade canned peaches ready for anything.
 
So grab a basket of peaches and give it a try, because once you make canned peaches yourself, you’ll never go back to the store-bought stuff.