Description
Capture summer’s sweetness in a jar with this classic canning peaches recipe. Juicy, sun-ripened peaches are gently peeled, sliced, and preserved in a light homemade syrup—perfect for enjoying all year round. Whether you spoon them over ice cream or pair them with savory dishes, these home-canned peaches bring a touch of warmth and nostalgia to every meal. With a few simple tools and fresh ingredients, you’ll learn how to preserve peaches safely and deliciously, following a trusted, step-by-step guide.
Ingredients
- 10 lbs fresh freestone peaches (about 17–20 medium peaches)
- 3/4 cup bottled lemon juice or 2 tsp citric acid
- 5 1/4 cups water
- 2 1/4 cups sugar (for light syrup)
- Optional: cinnamon sticks, vanilla beans
Instructions
- Wash, peel, and slice peaches, removing pits.
- Place slices in lemon water to prevent browning.
- Prepare syrup by dissolving sugar in hot water; keep warm.
- Sanitize jars and lids by heating them in simmering water.
- Pack peaches into jars, leaving 1/2 inch headspace.
- Pour hot syrup over fruit, maintaining headspace.
- Remove air bubbles, wipe rims, and apply lids.
- Process jars in boiling water bath: 25 minutes for quarts, 20 for pints.
- Let cool for 12–24 hours, check seals, and store in a cool, dark place.
Notes
- Freestone peaches are easiest to pit and peel.
- Try adding a cinnamon stick to each jar for a spiced twist.
- For sugar-free canning, substitute juice or water.
- Always adjust for altitude as needed.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Preserving
- Method: Water Bath Canning
- Cuisine: American