Canning peaches is surprisingly easy: simply place the peeled peaches in one of the recipes for syrups provided below. Whichever option you choose, you’ll be delighted to crack open a jar in the middle of winter and experience a burst of sunshine. You can eat these right out of the gate, add them to dessert or salad recipes, or broil them on the half in a pan with brown sugar and butter, a peachy take on classic baked apples.
Fresh peaches (approx. 6 mid-size peaches per 1-quart jar)
4 cups water
Juice of 1 lemon
2 cups sugar
4 cups water
Juice of 1 lemon
3 cups sugar
3 cups water
2 cups honey
- Blanch and peel soft, conditioned peaches. Halve and pit them, and place them in a bowl of ascorbic acid water to keep them from browning while preparing your jars. (See below for how to easily blanch and peel your peaches.)
- Rinse the jars well and place them right side up on a rack in a water bath canner. Fill the canner and jars with water to 1 inch above the tops of the jars. Cover the canner, place on your burner, and heat water to just shy of boiling, about 180°F.
Place the lids and rings in a saucepan and fill with water to 1 inch above the tops of the lids. Bring to a boil. Reduce the heat to low and leave the lids in simmering water while preparing the syrup.
- Carefully remove the jars from water bath canner, pouring the water from inside the jars back into the canner. Place the peaches in the jars, cut side down. Combine the ingredients for your desired syrup in a medium saucepan. Bring to a boil over medium-high heat. Stir until the sweetener is dissolved. Fill the jars with the hot syrup, leave ½ inch of headspace. Using a clean damp cloth, wipe the top rim of the jar to remove any residue. Remove lids from the hot water and place onto the jars.
- Carefully lower the jars into the water bath canner, making sure the water is 1 inch above the tops of the jars. If not, add more hot water to cover. Cover and bring to a boil. Boil, covered, for 30 minutes, making sure the water is always covering the tops of the jars. Remove the jars carefully from the water and let cool for 12 hours on a dry towel or wire rack. The peaches may be stored in a cool, dry place away from direct sunlight for up to 1 year.
How to Blanch and Peel a Peach
The easiest way to blanch and peel them for baking, canning, or freezing.
- Fill a pot with enough water to cover the peaches and bring to a boil. Fill a large bowl with ice and water and set it nearby.
- Make a small X in the skin on the bottom of each peach, trying not to cut into the flesh. Drop the peaches into the boiling water and cook for 30 seconds.
- Promptly remove the peaches with a slotted spoon or tongs and place them in the bowl of ice water. Let cool.
- Once they have cooled, remove the peaches from the ice water, and, starting at the corners of the X, gently peel the skin.