How to Can Peaches

Canning peaches is a wonderful way to preserve some of your late spring and early summer bounty for the colder parts of the year. What’s more traditional than a peach cobbler or a peach pie during the chilly months, especially with a little bit of vanilla ice cream?

However, canned peaches aren’t just a tasty, long-lasting snack—they were also part of war strategy and food security for decades. Did you know that throughout the Civil War, some Confederate troops were so desperate for food that they traded captured Union soldiers for canned peaches and coffee? In World War II, The U.S. also shipped canned peaches to its allies and used them in ration kits for civilians under wartime food programs.

Today, we’ll be looking at three separate recipes for canning peaches: one with what grocery stores would call “heavy syrup”, one with honey and one with plain old juice or water. Let’s get started.

🍑Peach Canning Recipe – Heavy Syrup Version

Canning peaches in heavy syrup preserves their sweet, juicy flavor for year-round enjoyment. It is a time-honored tradition that enhances the peaches’ natural taste while keeping them tender and vibrant.

Canning peaches is a simple and rewarding process, perfect for preserving the fresh flavors of summer. To get started, I gather my ingredients: three cups of water, one cup of sugar and as many fresh peaches as I want to can.

I also make sure I have the right equipment on hand—a large stock pot for boiling, pint-size canning jars with lids and rings, and a large spoon or ladle for handling the syrup. A fork helps me check the peaches for tenderness, and a clean kitchen towel is essential for wiping the jar rims and keeping everything tidy.

Steps for your canned peaches recipe:

Slice your peaches into halves or quarters as desired. This works either way and is completely up to you.
Remove the fruit stones and discard them out of the way of pets. The cyanide in these can seriously sicken smaller pets or cause internal blockages if ingested.
Peel your peaches, fully removing the fuzzy skin. You cannot process peaches for canning with the skins on: they will turn into slime and ruin your canned peaches entirely.
Mix your 1:3 ratio for your syrup in a large stock pot. If using a 7 pint canner, we suggest using 3 cups of sugar to 9 cups of water. This should be enough syrup to safely can your peaches.
Bring your syrup mixture up to a boil and add your peaches. Allow them to cook for 2-5 minutes, until fork tender. The ripeness of your peaches will depend on precisely how long you cook them, with less ripe peaches taking closer to the 5 minute mark and very ripe peaches taking only a minute or two.
Add your peaches (not the syrup) to pre-warmed cans. Top with your syrup and gently shake to and fro to incorporate within the peaches. They don’t all have to be floating, but you don’t want a large top of syrup floating over a bunch of peaches clustered at the bottom. Leave 1 to 1/2″ of headspace.
Process the jars according to the instructions provided with your canner. You also have the option to can your peaches using the water bath canning method.

Once properly canned, peaches in heavy syrup can last for up to 1-2 years if stored in a cool, dark place.

But what if I told you that your canned peaches could be as good as new even 4-5 years from now? If you ask the Amish, it’s all about cool storage, tight seals and a few old-world tricks that most people overlook, such as:

The #1 mistake that could ruin your home-canned peaches—avoid it, and yours could last far longer
Why some Amish store jars upside down—is this a game-changer or just a myth?
An unusual, old-school sealing method (hint: it involves something you’d never expect in fruit canning)

Click here to learn more and unlock the secrets to Amish-style food storage!

🍑Canning Peaches With Honey – No Sugar Alternative

Honey is a natural preservative that has been used for centuries. It not only enhances the flavor but also adds depth and a slight floral note to the fruit.

I start with 10 to 12 lbs of fresh peaches, making sure they’re ripe but still firm. For the syrup, I mix 6 to 8 cups of water with 1 to 2 cups of honey, adjusting the sweetness to my liking. A splash of lemon juice—about a quarter cup— to keep the peaches from turning brown.

If I’m in the mood for a honey spiced version, I’ll drop in a few cinnamon sticks or cloves, adding a warm, cozy depth to the flavor.

Of course, you can adjust the quantities accordingly. It all depends on how many jars of canned peaches you want to have.

Step-by-step recipe for canning peaches in honey:

Wash the peaches well. To make peeling easier, blanch them in boiling water for about 30 seconds. Then, transfer them to an ice water bath. The skins should slip off easily.
Cut the peaches in halves or slices and remove the pits. Toss them with lemon juice to keep them from turning brown.
In a pot, heat the water and honey together until the honey is fully dissolved. Bring it to a gentle simmer. Do not bring to boiling point. Adjust the sweetness by adding more or less honey.
Pack the peaches tightly into sterilized jars. Leave about ½ inch of space at the top.
If you feel like it, you can add a cinnamon stick or a piece of vanilla bean to each jar. Pour the hot honey syrup over the peaches, making sure to cover them completely while still leaving ½ inch of headspace.
Use a spatula or bubble remover tool to release any trapped air bubbles. Wipe the rims of the jars clean. Then, place the lids and rings on, tightening them just enough to be secure.
Place the jars in a boiling water bath, ensuring they are fully submerged. Process pint jars for 20 minutes and quart jars for 25 minutes. Adjust for altitude if needed.
After the processing time is complete, remove the jars and place them on a towel or cooling rack. Let them sit undisturbed for 12-24 hours.
Check that the lids have sealed by pressing the center. If it doesn’t pop, the seal is good. Store sealed jars in a cool, dark place.

As you can your peaches with honey, you’re not just preserving their sweetness. You’re tapping into the natural power of honey. But it can do even more for you!

For example, do you know what could happen if you mixed honey with papaya seeds? The combination might surprise you. It’s a powerful duo that holds secrets to more than just flavor—it’s been used for centuries in natural remedies. You can discover here how this simple mix can support your well-being and explore many other hidden remedies you can make at home, from ingredients you surely have in your kitchen or backyard right now.

🍑Recipe For Canning Peaches in Water or Juice

Peaches canned in their own juice, apple juice or white grape juice retain their fresh flavor while adding just a hint of complementary sweetness. Water-canned peaches, on the other hand, provide the purest peach flavor with no additional sweeteners.

Canning peaches without refined sugar lets their natural flavor shine while giving me the flexibility to use water or a naturally sweet fruit juice like apple, grape, or cranberry. I start with fresh, ripe peaches, making sure they’re firm enough to hold their shape. Instead of a traditional syrup, I opt for a lighter liquid, choosing between plain water or an unsweetened juice for a touch of natural sweetness.

This method keeps the peaches fresh-tasting and versatile, perfect for enjoying straight from the jar or adding to recipes throughout the year.

Steps for canning your peaches in water or juice:

Slice peaches into halves or quarters, depending on your preference. Remove and discard the pits. Peel the peaches completely.
Choose your preferred liquid: plain water or unsweetened juice such as apple, grape or cranberry. If using juice, ensure it does not contain artificial sweeteners, as they may cause issues during the canning process.
Bring your chosen liquid to a gentle boil in a large stock pot.
Add peaches and cook for 2-5 minutes.
Pre-warm jars by placing them in hot water to prevent cracking when adding the hot liquid.
Using a spoon or ladle, add peaches to the jars.
Pour the hot water or juice over the peaches, ensuring even distribution.
Gently shake the jars to settle the peaches, leaving 1/4 to 1/2 inch of headspace.
Process jars in a water bath canner for 20-25 minutes for pints (adjust time for quarts if needed).
Allow jars to cool completely. Listen for the “pop” as lids seal.

My peachy tip: I’ve used cranberry juice in the past for peaches I intended to turn into cran-peach pies down the road, letting them infuse with the rich cranberry taste as they sat on my shelf waiting to be used. It was a wonderful idea and I strongly suggest doing this with at least a couple of cans if you feel moved to try a cranberry and peach pie. You could also certainly juice your own fruits if you have a heavy harvest of another applicable fruit.

🍑Things to Watch For When Canning Peaches

Try to remove as many bubbles as you can from peach mixtures prior to them going into the canner. While it is unlikely to cause an explosion, things do happen and it is always worth an extra minute or two to remove these bubbles than to risk injury.

Check your jars thoroughly. A hairline crack in a glass is often difficult to see; use your fingertips along the glass and see if you can feel any irregularities. Do not depend on looking at your jars; feel them as well. If you have some Scotch tape lying around, you can also use it to test for any cracks in your jars.

When your jars have come out of the canner and have cooled, check your seals by pressing the top of each jar lid and making certain that it does not spring back; much as you would any jar at the store. If it does, discard that jar or use it within the next few days and keep it refrigerated. If they do not, they will be shelf stable for the next 1-2 years if kept in a cool, dark location.

Are you looking forward to the chirping birds and flowering trees, waiting for the arrival of your peaches so that you can try canning them? Or are you an old pro at canning peaches and wanting to share a brag about your achievements? Post a comment down below! We’d love to hear from you. And, as always, happy canning!

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