Enjoy Peaches all Year Long: A Guide to Canning & Freezing

Start with a fresh The Peach Truck peach that is soft and conditioned. A conditioned peach will feel heavier than it looks. Near the stem, the skin gives a little, when you squeeze the peach it gives a little, and the aroma of peaches fills the air.

Take your peaches and cut a light X on the bottom. 

Peaches with an X cut in their skin

You will want to peel your fresh peaches. To do so, fully submerge your peaches in boiling water for about a minute. Have a bowl of ice water ready to put the peaches in immediately.

Bowl filled with water and peaches
Peaches being scooped out of a bowl

Now it's time to peel the skin!

Skin being peeled off of a peach
A long strip of peach skin peeled off the fruit
A peach that has had its skin removed

Now that they're pealed, slice your peaches and coat them in a solution of water and lemon juice to keep them from browning.

Lemons being cut on a cutting board

Drain any remaining water from the peaches before placing them in a freezer bag.

Adding a sprinkling sugar to your peaches is optional at this point.

Pack peaches in freezer bags about ¾ full.

Flatten bags, taking out all the air, and freeze.

Now you are ready to bless your taste buds mid winter!

Ziploc bag filled with peaches, ready to freeze


Gena Knox has provided us with great canning instructions, so we figured it'd be best to pass those along!

Canned peaches are a wonderful way to enjoy peaches year round.  Once canned, they are excellent for baking or paired with yogurt and cereal for breakfast. 

PREP TIME  15 minutes
30 minutes
4 pint jars

1 ½ cups sugar

4 cups water

12 cups fresh peaches, peeled and sliced (about 4 pounds)

4 pint jars, lids, and rings, washed with warm soapy water


FIRST In a large saucepan, dissolve sugar and water over medium-high heat.  

Bring water to a boil in a large stock pot.  Using tongs, transfer lids, rings, and jars to water and boil for 5 minutes.  Remove, using tongs, and let drain on towel. 

NEXT  While jars are still warm, fill each with sliced peaches and top with sugar syrup, leaving ½” headspace at the top of each jar.  Remove air pockets by pressing peaches down with the end of a wooden spoon.  Secure jars with lids until they are finger tight and process jars in boiling water for 25 minutes.  

LAST  Remove jars from pot using tongs or a jar lifter and lay on towel to cool.  Once jars have cooled and lids have sealed, tighten lids and store in a cool, dark place for up to a year.  

NOTE:  To prevent peaches from turning brown, you can soak them in a solution of  1 teaspoon of citric acid or fruit fresh or 3000 mg Vitamin C per cup of water.  Allow the sliced peaches to soak while sterilizing jars and making simple syrup.

A jar of peaches on a tray outdoors