This easy step-by-step recipe is perfect for beginners and will teach you how to can peaches in no time! Who knew canning peaches could be so easy?
Every summer when I was a child, my mom and grandma both did lots of canning and freezing of fruits and vegetables. It was just the norm and at the time, I had no idea what a gift it was to grow up experiencing that art!
And now that I have a home of my own, I enjoy carrying on the tradition. Although, I’ll be the first to admit that I do nowhere nearly as much of it as what they did!
After home-canned diced tomatoes, peaches are my favorite thing to can- partly because they are so easy to do, and partly because they taste 100 times better than store-bought canned peaches!
How do you can peaches? Let me show you!
Pro tips for canning fresh peaches:
- When selecting your peaches, choose a freestone/cling-free variety. These are the best because they peel the easiest and it’s easier to remove the pit/stone.
- If you end up with a non-free stone variety, this little pitting spoon makes removing the peach pit super easy (although still harder than if your peach was a freestone variety!).
- If you buy or pick a large number of peaches, it’s a good idea to lay them out in a single layer on newspaper or cardboard. This helps keep your fruit from squashing each other as they ripen.
- When you’re ready to can your peaches, select slightly soft peaches. Any that are still really firm are not quite ripe enough yet! Let them go for a day or two and check them again.
Supplies for Canning Peaches:
Disclosure: There are affiliate links in this post – please read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases
* Peaches of course!
* Sugar
* Paring Knife (this brand is my absolute favorite)
* Pitcher or measuring cup to mix the simple syrup in
* Wide Funnel (optional)
* Clean damp dishcloth to wipe jar rims
* Small kettle to boil jar lids in
* Fork or Lid Wand
* Waterbath Canner
* Freshly washed canning jars with lids and bands
* Jar lifter
* Old towels or rags to set the hot jars on
(If you are new to canning and need to buy both the jar lifter and a funnel, it’s cheaper to get this Ball Canning Utensil Set.)
How to Can Peaches- step by step
1. Wash peaches thoroughly
Under running water, wash peach by gently rubbing to remove any peach fuzz and dirt.
2. Cut and peel
Take the peach and slice in half, following the “seam” on the peach. Gently twist both pieces and pull apart. Remove the seed by putting the tip of your knife under the peach pit and pulling upwards toward yourself. Then peel the peach.
Some people like to blanch their peaches by dipping them in boiling water to help remove the peel, but I’ve found that if your peaches are nice and ripe, generally they are easy to peel without needing to do that.
Just start at the top of the peach where the stem would be and carefully grab the skin with your knife. Pull gently and often you’ll get most of the skin in one try.
The upside is that your peach stays fresher because it isn’t cooked at all by the boiling water.
3. Slice/Dice (optional)
Cut your peaches into whatever size pieces you prefer.
Traditionally, people canned peaches in halves. But I like to cut them into smaller bite-sized pieces both because I can get more peaches in each jar (which saves me time and uses less canning jars!) and also because the bite-sized pieces are easier to eat, especially for my children.
If you decide to dice your peaches, a fast way to do it is to cup half of a peach in the palm of your one hand, and with the other cut the peach first in half and then each of those to pieces in half again. This will leave you with 4 long pieces. Then just cut across those pieces to two or three times to create nice, bite-sized pieces.
4. Put in Peaches in Canning Jars
Place fresh peaches into freshly washed canning jars. Be sure to check the opening of the jar for any nicks, cracks or rough edges, since any of these things may prevent your jar from sealing!
If you choose to can your peaches in halves or quarters, layer them in the jar with the cavity side down and overlap the peaches in whatever way you can to fill your jar as full as possible.
If you’ve diced your peaches, simply dump them into the jar. A funnel makes this super easy!
Once a canning jar is full, carefully shake it to settle the contents so that you can fill it completely. I often take a dishrag and put it underneath the jar and then gently pound the jar against the dishrag a bit. It always amazes me how much extra space this creates!
Add more peaches as needed to fill each jar to the base of the neck.
5. Fill Jars with Sugar Syrup
To preserve the flavor and texture of the canned peaches, you need to cover them with a simple sugar syrup made by combining sugar and water. I prefer a medium syrup and the ratio for making that is 2:1, so 2 cups water to 1 cup sugar.
Combine the sugar and water and stir until the sugar is completely dissolved. I like doing this in a pitcher or measuring cup for easy pouring. Pour the syrup over the peaches in each jar and fill to the base of the threaded neck.
Wipe the rim of each jar with a damp cloth to remove any peach/syrup residue that may be there. (If there is even a slight bit of peach or juice on it, it may not allow it to seal properly.)
6. Sanitize and Top the Jars with Lids
Once you have 7 canning jars filled, place 7 metal canning lids in a small pan. Cover with water; bring to a boil.
Once the water boils, use a fork to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars. Secure each lid with a jar band/ring. (The reason for heating the lids is to soften the rubber, allowing for a better seal.)
NOTE: I say 7 jars because that is the amount a typical waterbath canner holds. If you are don’t want to can 7 jars, obviously just adjust the number to however many jars you are doing.
7. Can the Peaches for 30 min.
Place the jars into the canner. Fill with enough hot water to cover the jars by 1 to 2 inches. Turn the burner on medium-high heat.
Once the water starts to boil, reduce the heat slightly and process for 30 minutes as per the National Center for Home Food Preservations guidelines, making sure the water is boiling gently and steadily the whole time. (You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine.)
8. Remove from the canner….let cool.
After processing for 30 minutes, turn the burner off. Remove jars of canned peaches using jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or other padded surface. (The reason for doing this is to protect your countertop from the super hot jars.)
Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch. Do not move until jars are completely cool.
Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed. Lids will be slightly concaved when sealed. To test the seal, lightly tap the center of the completely cooled jar lid. If it is firm and does not move, it should be sealed.
If it pushes in, it didn’t seal properly. You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.
After jars are completely cool, you can remove the rings. Jars should be wiped clean before storing.
Enjoy! You now know how to can peaches like a pro!
More home canning and freezing recipes:
- How to Can Diced Tomatoes
- How to Make and Can Tomato Juice
- How to Can Dill Pickles
- How to Make and Can Homemade Applesauce
- How to Freeze Green Beans
- How to Freeze Blueberries
How to Can Peaches
Equipment
- Paring Knife
- Pitcher or measuring cup to mix the simple syrup in
- Wide Funnel (optional)
- Clean damp dishcloth to wipe jar rims
- Small kettle to boil jar lids in
- Fork or lid wand
- Waterbath canner
- Canning jars with lids and bands
- Jar lifter
- Old towels or rags to set the hot jars on
Ingredients
- Peaches
- Sugar
Instructions
- Wash peaches under running water, gently rubbing to remove any peach fuzz and dirt.
- Take the peach and slice in half, following the “seam” on the peach. Gently twist both pieces and pull apart. Remove the seed by putting the tip of your knife under the peach pit and pull upwards toward yourself. Then peel the peach.
- Cut your peaches into whatever size pieces you prefer.Traditionally, people canned peaches in halves. But I like to cut them into bite-sized pieces both because I can get more peaches in each jar (which saves me time and uses less canning jars!) and also because the bite-sized pieces are easier to eat, especially for my children.
- Place the fresh peaches into freshly washed canning jars. Be sure to check the opening of the jar for any nicks, cracks or rough edges, since any of these things may prevent your jar from sealing!If you choose to can your peaches in halves or quarters, layer them in the jar with the cavity side down and overlap the peaches in whatever way you can to fill your jar as full as possible.If you’ve diced your peaches, simply dump them into the jar. A funnel makes this super easy!Once a canning jar is full, carefully shake it to settle the contents so that you can fill it completely. I often take a dishrag and put it underneath the jar and then gently pound the jar against the dishrag a bit. It always amazes me how much extra space this creates!Add more peaches as needed to fill each jar to the base of the neck.
- Make a simple sugar syrup by combining a 2:1 ratio of water and sugar- so 2 cups of water to 1 cup sugar. Stir until the sugar is dissolved. I like to do this in a pitcher or measuring cup for easy pouring.
- Pour the syrup over the peaches in each jar and fill to the base of the threaded neck.Wipe the rim of each jar with a damp cloth to remove any peach/syrup residue that may be there. (If there is even a slight bit of peach or juice on it, it may not allow it to seal properly.)
- Once you have 7 canning jars filled, place 7 metal canning lids in a small pan. Cover with water; bring to a boil.Once the water boils, use a fork or lid wand to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars. Secure each lid with a jar band/ring. (The reason for heating the lids is to soften the rubber, allowing for a better seal.)I say 7 jars because that is the number of jars that a waterbath canner typically holds. Obviously, if you are canning fewer jars of peaches, adjust the number accordingly.
- Place the jars into the canner. Fill the canner with enough hot water to cover the jars by 1 to 2 inches. Turn the burner on medium-high heat.Once the water starts to boil, reduce the heat slightly and process for 30 minutes, making sure the water is boiling gently and steadily the whole time. (You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine.)
- After processing for 30 minutes, turn the burner off. Remove the jars of canned peaches using jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or other padded surface. (The reason for doing this is to protect your countertop from the super hot jars.)Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch. Do not move until jars are completely cool.
- Jars should seal as they cool. You will typically hear a pinging sound as the vacuum seal is formed. Lids will be slightly concaved when sealed. To test the seal, lightly tap the center of the completely cooled jar lid. If it is firm and does not move, it should be sealed.If it pushes in, the jar didn’t seal properly. You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.
- After jars are completely cool, you can remove the rings. Jars should be wiped clean before storing.
Abigail says
A quick way to cut bite pieces is to lay an apple slicer across the top of the funnel. Press peach half through and bite sized pieces fall right in the jar! 🙂 I just learned this last year and made things super quick!
ThriftyFrugalMom says
So smart and thanks for sharing that tip! I remember seeing that somewhere but totally forgot about it. Now I wish I still had peaches to can. 🙂
Jaime says
You make it look easy! I’ve always thought it would be cool to can my own stuff but I’ve been afraid to mess it up. 🙂 It looks fun, though!
ThriftyFrugalMom says
Jaime, it really is easy. I promise. 🙂 It’s one of those things that kind of seems intimidating to do, but when you really do it, it’s quite simple. And of course you have these handy tutorials to help make it super easy. 😉 Give it a try!
Jo says
I just canned peaches the other week, and my five year old was delighted when I gave him a cutting board and then he laid the peaches cut side down and cut them the way you had shown. Went a pretty slow but he could start cutting while I was still peeling.
ThriftyFrugalMom says
That’s awesome, Jo! Even if it was slower, you were teaching him a valuable skill and that’s worth a lot! I had thought that I would try it with my 5 year old this year too, but our just turned 1 yr. old is super busy and was underfoot a lot and I was afraid that I wouldn’t be able to supervise her well enough because of all his interruptions and investigating into what we were doing. 🙂 Hopefully next year she can help more!
Alexandrea says
I love this idea. I think I am going to give it a try. & maybe even look into making some jam! Thanks for the post.
ThriftyFrugalMom says
Oh, making jam is a great idea too! My mom made peach freezer jam that was SO good and I had hoped to make some this year too. But unless I’m able to find some more peaches for a good price, I guess it won’t be happening! 🙂
Wendi says
I just had to comment on your peach tutorial. I have one more easy step to add to yours. Instead of dicing the peaches on your hand, put them in cold water until your children have time to dice them for you. Get a gallon glass jar that is empty and put an apple slicer upside down on top of the mouth of the jar. Have your children push the peaches down through the apple slicer and it cuts them into the perfect bite-size pieces to can. You will have a few circle pieces from where the core is usually cut out but my children fight over those circle pieces! My children also fight over who gets to push of peaches to the apple slicer!! After they have a gallon jar full, we pour them into the quart jars to can. Enjoy!
ThriftyFrugalMom says
Thanks for that tip, Wendi! Such a great idea! I love the thing of using a gallon jar to make it easier for a child to do. And I can totally see our children fighting over the circles too! So funny how children get a kick out of little things like that. Can’t wait to try this next year when I can my peaches!
Nel says
Can this be done in a pressure canner and if so what is pressure and time
ThriftyFrugalMom says
Yes, it sure can! If you are at normal altitude and are using a dial gauge pressure canner, it looks like you would can them for 10 minutes at 7 lbs. pressure. Hope that help!
Afifah says
Hello, looks so amazing yet daunting for me to start. I’m from Indonesia, canning is not a common thing here. But still, I’m so interested to try it. I think it’s a great idea and could save me from wasting foods.
One question, is the seal reusable or only one time use? The equipment (jars, lids, rings, etc) is quite expensive here. Thank you in advance.
ThriftyFrugalMom says
I promise, canning really is easy! 🙂 Follow tutorials like this one and you’ll be just fine. The official word is that the canning lids are not to be reused, however my mom, grandma and myself have always reused them as long as the lid isn’t bent at all, the rubber seal part looks totally in tact and the edge of the lid is not messed up at all. If the seal part looks at all like it isn’t perfect or if the edge of the lid is even just slight turned up or nicked, the jar will not seal right. Obviously, as I said, the official word is that the lids are a one time use though, so if you choose to reuse them, for legal reasons I have to say that you do it at your own risk. Hope that helps!
Leslie says
Sorry if this answer is somewhere in this post but I can’t seem to find it…..how long do these peaches normally last? Is there a standard shelf life for them after they have been canned? Thanks!
ThriftyFrugalMom says
Leslie, canned peaches have a great shelf life. I’ve had them for up to 2 years, but often the quality does lessen a little after about a year. They are still edible but tend to get a little softer the “older” they get.
Megan says
Can you boil it jars in a regular pot?
ThriftyFrugalMom says
You can, but you need to do several things for it to work. This blog post details that more.
Janice Fager says
Do you use any Fruit Fresh or lemon juice?
Lydia Beiler says
No, I don’t.
Kristen says
Thanks for this information! I am going to try canning peaches for the first time. Question on the syrup – if I want a lighter syrup what is the ratio?
Lydia Beiler says
I hope it goes well, Kristen! Home canned peaches are so delicious. The ratio for lighter syrup is 1 c. sugar to 4 c. water or 1 part to 4 parts. I’d be a bit hesitant to try it with peaches though as I’m not sure that they’ll taste sweet enough once canned. Cooking (or canning) fruit changes the flavor a bit and tends to make it taste a bit different. My advice would be to try a jar that way and note which one it is by writing with Sharpie on the lid or adding a piece of masking tape to the bottom etc. And then see what you think of it. You could also try 1 c. sugar to 3 c. water and see what you think of that as well if you are trying to lighten up the sugar amount. I’d just hate to see you can a bunch of peaches and then not have them taste very good.
Melissa Smith says
so you don’t have to cook the syrup mixture? And if using pint jars, how long do you suggest to water bath? 10-15 min??
Lydia Beiler says
No, there’s no need to cook the syrup. The sugar should dissolve nicely in the water without heating it. If you want to can pints you just reduce the canning time by 5 minutes, so you’d water bath can them for 25 min. Happy canning!
jennifer amaral says
so when canning this way is your fruit soft or firm after the bath?
Lydia Beiler says
Home-canned peaches will generally be softer than a fresh peach, but still somewhat firm too…definitely not mushy! How soft they will be depends on the variety of peach that you use. Baby Gold peaches are a clingstone peach variety and they stay much firmer than a peach variety like Red Haven.
Mary says
The peaches keep there color with out fresh fruit added ? I am going to use half pint diced peaches ! How long to process ?
Lydia Beiler says
Yes, they keep their color just fine! I would do the half pints the same amount of time as pints.
Debbie says
In method point #5 you say 2 parts sugar and 1 part water, then say 1 cup sugar to 2 cups water ??????
Which is it?
Lydia Beiler says
Debbie, thank you so much for pointing that out! I had it correct in the blog post part but recently added the printable recipe card and apparently typed it wrong there. It should be 2 cups water to 1 cups sugar and I updated the recipe card to reflect that. Thank you again for bringing that to my attention!
Karen says
This is a great recipe. I found it much easier and quicker than the way I had been canning peaches. I did find it easier to use a potato peeler than a knife to peel the peaches.
Lydia Beiler says
So glad that you liked it, Karen! And yes, depending on the variety of peach, I like to use a potato peeler too.