How to Can Peaches
Here’s a completely tutorial on how to preserve fresh summer peaches at home so that you can enjoy them year round!
Canned peaches were a staple in my house growing up and I have fond memories of my mother putting up the peaches every fall.
Looking back, I remember the canning process consuming the kitchen and I translated that into an assumption that it must be difficult. Messy? Yes. Difficult? Not at all! And the reward is seasonal fruit that can be enjoyed all year long, well worth the small price in my opinion.
In this post I’m going to walk you through the steps and prove to you just how easy and doable it is. If you’ve got access to fresh peaches and a large pot, you’re halfway there.
How to can peaches, Step by Step
Step 1: You start with fresh, ripe peaches. You don’t want them to be rock hard, and you also don’t want them overripe and mushy. They should be ripe, but firm.
Step 2: Use a small knife to carve an X into the bottom of the peaches. This will help you peel them later.
Step 3: Dip (or “blanch”) the peaches, working with a few at a time, into a large pot of boiling water. Count to 30 and remove them promptly. This cooks the peels and very outer layer of flesh, which helps the peels to slip right off.
Step 4: Dunk (or “shock”) them in a large bowl of ice water to immediately stop the cooking process. Repeat the “blanch” and “shock” steps with all of the peaches.
Step 5: Take each peach individually and use your finger to rub at one corner created by the X. The peels should come off easily, but a small knife may be necessary for any stubborn peels.
Place the peeled peaches in a bowl filled an anti-browning solution of water and lemon juice (see recipe below for amounts).
Step 6: Slice the peaches and remove pits. You may also want to scrape out the inner red flesh as it will brown over time and become unsightly. Keep the peaches in the anti-browning solution whenever you’re not working with them.
Step 7: To make the syrup that the peaches will be preserved with, combine the water and sugar in a large saucepan over medium heat. Sometime I add a vanilla bean or vanilla extract for extra flavor, but that’s completely optional.
Step 8: Remove the peaches from the anti-browning solution and place them in the syrup. Bring it all to a boil. Then, ladle and pack the peach slices into sterilized pint jars and cover with the syrup.
Step 9: Place lids and rings on each jar and process in a water bath for 20 minutes. Let cool and test seals before storing in a cool, dry place.
How to Store Canned Peaches
Jars should be stored in a clean dry place away from direct sunlight. Temperatures should ideally be between 50° and 70°F.
How long do canned peaches last?
If properly preserved and stored, canned peaches should last for 1-2 years.
If you see signs of mold, discoloration on the peaches, or if the jars show signs of leaking or rust, your peaches have likely gone bad and they should be thrown out.
Need more Canning Help?
For lots more info on canning and preserving, check out my posts for home canning tips and resources and my favorite canning tools.
Shop tools for this recipe
How to Can Peaches
Ingredients
- 4 lbs peaches (1.8 kg)
- 1 tablespoon bottled lemon juice
- 2 cups granulated sugar (400 grams)
- 1 quart water (950 ml)
- 1 vanilla bean or 1 teaspoons vanilla extract
Instructions
- With a paring knife, slice a shallow "x" into the bottom of each peach. Fill a large bowl with cold water and ice.
- Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches.
- Fill another large bowl with water and add the lemon juice.
- Starting with the corners of the "x" on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning.
- Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup.
- In a large saucepan, combine the quart of water and 2 cups of sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil, then turn off the heat.
- Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving 1/2 inch head space. Discard vanilla bean. Wipe the tops of the jars clean and cover with lids.
- Process jars in a large pot of boiling water for 20 minutes, making sure the jars are completely covered with water the entire time.
- Let cool completely. Then store in a cool dry place and consume within a year.
Canned peaches are a favorite around here. SO good over a bowl of ice cream or in a bowl of oatmeal on a cold, snowy morning!
I just posted canned peaches as well 🙂 I’m linking back to your tutorial! Even when we’re not cooking together our minds are creating similar things!
I just started canning and I love it. Thank you for your help.
This is my first year canning peaches and my 3rd batch, 40lbs so far of peaches. My husband says they are a tasty tasty treat. Thank you for posting this. You have taught me how to can peaches! Hubby says they are way better than store bought, even the higher end ones in jars from Costco don’t compare! Thank you!
Hi! I’m excited to make these! I have vanilla beans sitting in the cupboard needing to be used. Just curious if your picture is about how much they made. Is that five 500ml pint jars?
Thank you!
Yep, it yields 5 pints.
With the recipe for canned peaches, what do you mean in point 7 by “Process for 20 minutes”?
It means to boil the jars in water for 20 minutes.
I have peachers by the load, but they are small, Im just starting to try canning them and I need to know what vanilla bean is to put some in my peachers.
I have peachers by the load, but they are small, Im just starting to try canning them and I need to know what vanilla bean is to put some in my peachers.
How long do you boil the sliced peaches before ladling them into the jars?
tia
You only dip the whole peaches in boiling water long enough for the skins to release. You do not boil the sliced peaches. Hope this helps!
I think she is talking about how long to boil them when adding to the syrup solution and bringing to a boil. I have the same question. Do you just bring them to a boil and remove immediately and then put them in jars?
Yep! No need to boil the peaches, you just need to bring the mixture to a boil. I’ll put a note in the recipe so it’s more clear. 🙂
I’m a cancer survivor, I know with learning this info, it brings me such HOPE. Thank You very much. ☺
When u boil the jars with peaches in it for 20 mins do you let it cool in pot or do u pull them out of the pot after 20 mIns and put on a towel to completely cool? I’m confused and first time
Pull them out at 20 minutes and then let them cool. I can clarify the recipe!
I love this recipe, I’m a 1st today me canner for peaches and jams. I’ve canned other things for years, so this is still exciting and I understand the recipe. ?? Thanks
I bought canning jars but they have no rubber ring is that okay?
The lids should have a little red ring around the edge that will help with sealing. No rubber ring needed.
first time ever canning your directions were so good peaches turned out excellent
How many pints would 4lbs peaches yield?
It’s listed in the recipe: 5 pints! 🙂
Can the amount of sugar be reduced in your recipe?
Probably? But I’m always nervous tinkering too much with canning recipes, since they need to be shelf-stable and not spoil. I wouldn’t go any less than 1 1/2 cups.
I’m doing something wrong here. Boiling for 30 seconds did not release the skin. Nor a minute. Nor two. Nor 30 minutes. The last was out of pure frustration. Any advice? Albert I have some alien species of peach out here.
Are they ripe peaches? Ripe peaches should release their peels the easiest, but I’ve never had peels need longer than 30-60 seconds to at least release a corner for me to pull at. 🙁
Wow !! this was my first time canning . It was so much fun following your instructions and when I tasted the result. It’s mind blowing; my boyfriend didn’t believe me when I said It’s my first time canning. He thinks I’m a pro.THANKS TO YOU!
My peaches are floating when finished.
Did I not pack them tight enough?
Will they be okay?
Yep, the peaches will likely float after they have been canned. Mine always do! I always think I pack them tight enough but there often ends up being space at the bottom of the jar when I’m done.
I’m new at this and your receipe and instructions were so easy to follow. Which I did, the peaches were absolutely delicious. I gave to my family that have canned for years and could not believe I canned these peaches all wanted my receipe and couldn’t wait to buy peaches peaches to can. Thank you for your fantastic receipe. ⚘️
Amazing! We try to eat peaches and we do love the taste.