Ingredients
Method
- Wash peaches thoroughly. Blanch in boiling water for 60 seconds, then transfer to ice water. Peel the skins off, halve, and remove pits.
- In a large pot, combine water and sugar. Bring to a boil, stirring until sugar dissolves.
- Pack peach halves into sterilized canning jars, cavity side down. Leave ½ inch headspace.
- Ladle hot syrup over the peaches. Remove air bubbles with a butter knife.
- Wipe jar rims clean. Place lids and screw on bands until fingertip tight.
- Place jars in a boiling water bath canner. Process pint jars for 25 minutes and quart jars for 30 minutes.
- Remove jars and let cool for 12-24 hours. Check seals, then store in a cool dark place for up to 1 year.
Nutrition
Notes
Pro Tips:
Choose peaches that yield slightly to pressure but aren't soft – they should feel like a ripe avocado. Overripe peaches will disintegrate during processing, while underripe ones won't develop that sweet, jammy syrup that makes home-canned peaches irresistible. After years of canning peaches, I've learned to add lemon juice directly to each jar, not just the blanching water. This prevents oxidation during storage and keeps that bright peach color for months, plus adds a subtle tartness that balances the syrup. Test your jar seals by pressing the center of the lid after cooling – it shouldn't pop back up or make a clicking sound. A properly sealed jar will have a slightly concave lid that stays firm when pressed, ensuring safe storage. Use light or medium syrup instead of heavy syrup because peaches release their own natural sugars during processing. Heavy syrup can make the final product cloyingly sweet and masks the fresh peach flavor you worked so hard to preserve.
Choose peaches that yield slightly to pressure but aren't soft – they should feel like a ripe avocado. Overripe peaches will disintegrate during processing, while underripe ones won't develop that sweet, jammy syrup that makes home-canned peaches irresistible. After years of canning peaches, I've learned to add lemon juice directly to each jar, not just the blanching water. This prevents oxidation during storage and keeps that bright peach color for months, plus adds a subtle tartness that balances the syrup. Test your jar seals by pressing the center of the lid after cooling – it shouldn't pop back up or make a clicking sound. A properly sealed jar will have a slightly concave lid that stays firm when pressed, ensuring safe storage. Use light or medium syrup instead of heavy syrup because peaches release their own natural sugars during processing. Heavy syrup can make the final product cloyingly sweet and masks the fresh peach flavor you worked so hard to preserve.