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How to Can Peaches at Home (Step-by-Step Water Bath Method)

How to Can Peaches at Home (Step-by-Step Water Bath Method)

Before you blink, that perfectly ripe fruit turns soft and sad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • Fresh ripe peaches freestone are easiest
  • Sugar for syrup — optional
  • Water or juice for syrup base
  • Lemon juice for preserving color
  • Large pot for blanching
  • Mason jars + lids
  • Tongs or jar lifter
  • Funnel
  • Clean towels
  • Ladle

Method
 

  1. Wash peaches thoroughly. Blanch in boiling water for 60 seconds, then transfer to ice water. Peel the skins off, halve, and remove pits.
  2. In a large pot, combine water and sugar. Bring to a boil, stirring until sugar dissolves.
  3. Pack peach halves into sterilized canning jars, cavity side down. Leave ½ inch headspace.
  4. Ladle hot syrup over the peaches. Remove air bubbles with a butter knife.
  5. Wipe jar rims clean. Place lids and screw on bands until fingertip tight.
  6. Place jars in a boiling water bath canner. Process pint jars for 25 minutes and quart jars for 30 minutes.
  7. Remove jars and let cool for 12-24 hours. Check seals, then store in a cool dark place for up to 1 year.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.