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Canning Peaches

This in-depth guide to canning peaches gives you everything you need to know to have delicious peaches on hand year-round! It is easier than you would think and yields the sweetest, most delicious results each time.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: canned peaches, canned peaches recipe, canning peaches, how to can peaches
Servings: 12 cans of peaches
Author: Alyssa Rivers

Equipment

  • Equipment list here linked to amazon

Ingredients

  • 15 pounds peaches
  • 10 cups water
  • 4 cups sugar*

Instructions

  • Wash and sanitize jars and lids. Keep jars warm in the oven set to 170 degrees Fahrenheit, and set the lids aside in a clean bowl.
  • Bring water to a boil in a large canning pot (enough to cover the jars by 1 inch) as well as a second pot for blanching peaches. Prepare a large bowl with cold water and ice for the ice bath.
  • Slice 15 pounds peaches in half and remove the pits. Add peach halves to the second pot of boiling water to blanch. Boil for 2-3 minutes if your peaches are ripe, boil for 4-5 minutes if the peaches are still quite firm. Transfer peaches directly into the ice bath and allow them to chill for 2-3 minutes.
  • Peel the skins off the peaches. If they do not come off easily, you may have to use a paring knife to finish peeling them. The softer your peaches are, the more easily the peel will come off.
  • Prepare your syrup by adding 10 cups water and 4 cups sugar* to a saucepan and bringing to a light simmer, and the sugar is completely dissolved. Keep the syrup hot while you finish preparing all the peaches.
  • Once the peaches are all ready to be jarred, remove warm jars from the oven using the jar tongs or a kitchen towel. Use a fork to place the peach halves in the jars flat side down. Fill the jars just under the bottom of the neck. It's better to undersell than to overfill.
  • Using a wide-mouthed canning funnel, ladle the hot syrup into each jar, leaving 1/2 inch of headspace in the jar. Wipe the rims of the jars clean with a clean towel and use the magnetic lid lifter to place the lid on top of the jar. Tighten the ring to fingertip tight.
  • Use the jar tongs to transfer the jars into the pot of boiling water. Once all the jars are in the water, replace the lid and bring back to a rolling boil. Once the water is boiling again, set the timer for 30 minutes.
  • After 30 minutes is up, remove the pot from the heat and let it sit for 5 minutes. Remove the jars from the pot and set them on a clean towel. You should hear the lids seal after a few minutes. Let the jars rest undisturbed for at least 12 hours before checking that they all sealed completely. Tighten the rings around the jars and store in a cool, dark place for up to 12 months.

Nutrition

Calories: 495kcal | Carbohydrates: 124g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 84mg | Potassium: 693mg | Fiber: 9g | Sugar: 114g | Vitamin A: 1848IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 2mg

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