Canning Peaches

canning peaches

Does anything beat picking a peach fresh off the tree and eating it right there? Home canning peaches enables you to have that fresh taste year round.

Peaches may be processed in a water bath canner.


Gather your canning supplies


  • Peaches
  • sugar - for the syrup (optional)

Syrup for Packing

Prepare light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves. 

  • Light – 2 cups sugar to 1-quart water
  • Medium -3 cups sugar to 1-quart water

You can also make a syrup with honey if you don't want to use processed sugar.

  • light - 1 1/2 cups honey to 4 cups water
  • medium - 2 cups honey to 4 cups water


Start by preparing jars,and get water in your canner heating. 
(see Water Bath Canning for full directions)

Prepare light or medium syrup. I prefer a light syrup for canning peaches. Simply heat water and syrup in a pot until sugar dissolves. I like to do this right in a tea pot. 

Peel your peaches 

  • Do this by dipping peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do 5 or so peaches at a time.
  • Immediately remove the peaches to a sink or bowl with cold water to stop the cooking.
canning peaches in blancher
slice peaches

Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.

canning peaches
  • Skins should slip right off in your hands. If your peach is a little green it will be harder to skin. you can just use a paring knife for the stubborn spots.

I like to can peaches in halves but you may also cut smaller if you wish. Pack peach halves with cavity side down. They pack better and you will fit more in a jar. If you have wide mouth jars it makes it easier to place the peaches in the bottom of the jar cavity side down. 

To prevent browning of peaches you will want to slice the peaches and cover quickly with syrup. Another way to prevent browning is to treat with ascorbic or citric acid. This should be available in the canning sections at the grocery store or the hardware store. Follow the instructions on the package.

canning peaches - pouring syrup over peaches in jars

When canning peaches you can either raw or hot pack. It is up to you.

  • Raw pack~ I prefer to raw pack and fill one jar at a time as I peel, pit and slice. I then immediately cover the peaches with hot syrup and place in hot water in canner to keep warm while I prepare the next jar. This prevents peaches from browning.

  • To Hot pack ~ slice peaches into a pot of syrup. When you have enough fruit prepared for your jars, bring to boil and turn off heat. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch head space.

Wipe the rims clean, remove any air bubbles and place your lids.

For more details follow water bath canning instructions. 

canning peaches


Process pints 25 minutes and quarts 30 minutes.

Don't forget to adjust for Altitude. 

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Increase processing time
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes

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Canning Books by Sharon

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