Beginner’s guide to perfect Small Batch Canned Peaches every time －with lots of helpful hints and options.
“Putting up” food for the winter can seem like a daunting task. had the benefit of watching my grandmother preserve jams, pickles, applesauce and more, and I still had questions when I began canning on my own.
For those who didn’t have the benefit of watching a parent or grandparent, it can be easier to simply skip it. Yet I find when people have simple, step-by-step instructions along with a reliable resource when additional questions arise, they are more inclined to try.
An interesting bit of trivia: an average of 17½ pounds of peaches would be needed for a full canner load of 7 quarts; an average of 11 pounds is needed for a canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.Because the time required to peel, pit and process such a large load of fruit can be too much, I prefer to can two quart-size jars (or four pint-size jars) at a time. It isn’t overwhelming and, as a result, I’m far more likely to do it! So, consider starting with 5-6 pounds of peaches–or even half that amount to get the feel for how easy the process is if you are new to it.
Following is a basic recipe for canned peaches and, along the way, I’ve tried to answer many of the questions people often ask. I’ve also provided background on and links to the acknowledged industry experts. Their sites included trouble-shooting for almost any question or problem imaginable. I’m always happy to answer questions, but these are excellent resources for instant, research-based answers to pressing questions.
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I like to can peaches in halves, but they can also be sliced. Pack peach halves with cavity side down. They pack better and you will fit more in a jar. If you have wide mouth jars, it’s easier to place the peaches in the jar. Choose ripe, mature fruit of the highest quality possible for best results.
Adjustments for altitude can be found here.
Leftover syrup is delightful in Peach Iced Tea! ⇩
(The following syrup information will print in the notes section of the recipe, but I think it’s helpful to see it at the outset, too.)
When canning peaches, I recommend a light or medium syrup. Simply heat water and sugar in a saucepan until the sugar dissolves.
•Light syrup – 2 1/4 cups sugar to 5 1/4 cups water (yields 6 1/2 cups syrup)
•Medium syrup – 3 1/4 cups sugar to 5 cups water (yields 7 cups syrup)
You can also make a syrup with honey if you prefer not to use processed sugar:
•Light – 1 1/2 cups honey to 4 cups water
•Medium – 2 cups honey to 4 cups water
- 5½ – 6 pounds peaches
- Granulated sugar (see notes section below for choices including a honey option)
- Water
- 4 pint (16 ounce) or 2 quart (32 ounce) glass canning jars with lids and bands (I like Ball brand which are available in the canning aisle of the grocery store and many discount stores; wide mouth jars make it easier to place peaches in the jar)
- To prevent browning during peach prep: lemon juice or one of the options listed in “Preparing the Peaches”
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Preparing the Peaches: Wash and drain the peaches. Loosen the skins by dipping the peaches in boiling water for 30 to 60 seconds. (Sometimes, I find the skins peel off easily without submerging in boiling water; you may wish to try first.) Dip in cold water to stop the cooking process. The skins should pull off easily. Peaches may be cut in half, quartered, or sliced. To prevent browning of the peaches during the peeling process, keep peeled peaches in “acidified” water. There are several easy options: Mix 1 teaspoon ascorbic acid crystals (Ball has a product called Fruit Fresh) or finely crush six 500 mg Vitamin C tablets in one gallon of water. I like to use 1/4 cup lemon juice for every 1 quart of water.
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Method of Packing in Jars: Peaches may be packed into the jars raw or hot. Raw packing is a safe method but generally results in a slightly poorer end result than hot packed peaches. Raw packed peaches are more likely to float to the top of the jar, and the jars usually loose some juice through “siphoning,” which means that liquid seeps out of the jars as they are cooling. When siphoning occurs, tiny food particles may lodge between the jar and the lid causing the jar not to seal properly. Because heating the peaches drives air out of the raw fruit, hot packed peaches are less likely to float, more peaches fit into the jar, and the juice is less likely to seep out when the jars cool. (If seepage does occurs, wipe the jars clean when cool. As long as the jars seal, they are fine to use.)
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Sweetening with Sugar Syrups: Peaches may be covered with your choice of sugar syrup, water, or even apple, pear, or white grape juice. Sugar is not needed for safety in canning fruit; but in addition to adding flavor, sugar in the liquid helps to keep the texture of the fruit firm and to preserve the color. I recommend a light to medium syrup. (I use medium syrup and the hot pack method described below; see ratios of sugar to water in above comment section.) Heavier sugar syrups will cause fruit to float more than lighter syrups or juice packs. Artificial sweeteners are not recommended as they will not preserve the color and texture of the fruit as sugar does.
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Method of Packing in Jars and Processing: To hot pack peaches, place enough peaches for one or two jars (2 1/2 to 3 pounds of peaches will fill a one-quart jar) into the boiling syrup in a single layer, and return to a boil. You will use less syrup when you hot pack because heating the peaches will draw peach juice into the boiling syrup. If you don’t heat the peaches through completely (it takes about 3 minutes for peach halves), they may still shrink a little, but not as much as if you had raw packed them. Remove the peaches carefully and fill the jars to within ½ inch of the top. Add hot syrup or other liquid to within ½ inch of top. Remove air bubbles (I gently swipe around the inside of the jar with a wooden chopstick, although there are special gadgets for this), wipe the jar rim with a wet paper towel, and adjust the lids. The lids should be “fingertip” tight (and do not tighten them further after processing–the bands can actually be removed at that point.) Process hot packed pints 20 minutes and quarts 25 minutes in a boiling water bath. Adjust times for higher altitudes (see attached link in the main body of post for a handy chart).
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Processing means you will put the jars in near-boiling water, making sure they are covered with 1-2 inches of water. Then bring to a boil and continue to boil with the lid on. I have a very large, heavy stock pot that I use instead of a canner. For pint-size jars, a heavy pasta pot with a strainer insert works really well, too. You do want the jars to sit on a rack of some sort and still be covered by water.
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To raw pack, fill the jars with raw fruit, cut side down, and add the hot syrup. Leave ½ inch headspace for both fruit and liquid. Raw packed peaches require an additional 5 minutes for processing. Process pints 25 minutes and quarts 30 minutes in a boiling water bath. Adjust times for higher altitudes.
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Finishing Details: After processing in a boiling water bath is complete, remove the canner from the heat and remove the lid. Wait 5 minutes before removing jars. This will equalize the temperature within the jar and reduce liquid loss (also known as siphoning) from the jar. Place the jars on a towel or rack. Allow jars to cool at least 12 hours; remove screw bands and check lid seals. Wash jars, label, and store in a cool, dark, dry place. Peaches are best if consumed within a year and are safe as long as the lids remain vacuum sealed.
When canning peaches, I recommend a light or medium syrup. Simply heat water and sugar in a saucepan until the sugar dissolves.
•Light syrup – 2 1/4 cups sugar to 5 1/4 cups water (yields 6 1/2 cups syrup)
•Medium syrup – 3 1/4 cups sugar to 5 cups water (yields 7 cups syrup)
You can also make a syrup with honey if you prefer not to use processed sugar:
•Light – 1 1/2 cups honey to 4 cups water
•Medium – 2 cups honey to 4 cups water
Leftover syrup will keep in the refrigerator for several weeks and can be used in many ways. We enjoy using it for homemade peach iced tea.
Sources: Penn State Extension and The National Center for Home Food Preservation
Just wanted to let you know I tried your light syrup recipe with my peaches last year. I used the Fruit Fresh also. My granddaughters absolutely loved them! So here I am today, getting ready to do more. Thank you for sharing this recipe. It was so easy and the results were wonderful!
Linda, You are so sweet to let me know. Thank you! I’m delighted they were a hit with your granddaughters. They will remember them forever. I still have memories of how good my grandmother’s canned peaches tasted. Happy canning and enjoy the fruits of your labor!
Thank you so much for this. I just have a few questions before I start. If i use sliced peaches and I am cooking them in the boiling syrup one layer at a time, do i take the slices out with a slotted spoon and add more until i get through all the slices? Also how long should i cook thick slices? Still 3 minutes? ANd lastlty, what is finger tight? I am not quite sure how tight that is. I appreciate your help.
Hi Darlene, A little overlap of the peach slices should be ok, just aim for a pot that is wide (as opposed to narrow and deep) and stick with one batch (i.e. the quantity mentioned in this recipe) at a time. The halves take about 3 minutes to heat, so I’d go a little less for the slices. You want to heat the peaches rather than actually cook them, and the latter would lead to slices that are likely softer than you’d like. As for finger tight, this means that you want to tighten until the bands are just snug. It’s easier to over-tighten when you really grip the band but we tend to have a more delicate touch when just using our fingertips, hence the term! I hope this helps and that the peaches are a success!
Thank you so much for your recipe it was very easy for me to read and comprehend as I have dyslexia severely and comprehension problems you did a wonderful job thank you my peaches came out great I won first prize at the fair this year thank you so very much again
Nanette, First of all, way to go on winning first prize at the fair! Also, I’m thrilled you found the instructions easy to follow. Thank you for your thoughtful comment and enjoy those peaches!
Congratulations!
This will be my first time doing canned peaches,I love the recipe u have prepared, I will start tomorrow 6-1-2019 Thank You very much. MERLENE WILLIAMS
Wonderful, Merlene. Thanks for checking in and enjoy those peaches!
Hi, I live in Western Australia and this Summer my one and only white peach tree has absolutely gone off! (Has a heap of peaches) Too many to eat at once so am going to try preserving them. Your instructions look so easy to follow even for a novice like me. Wish me luck. I will let you know how I went
Hi Carmen, How exciting to have a prolific peach tree in your yard － and the white ones are such a treat! I think you’ll find the process is easy, and by the second batch you’ll be a pro. I look forward to your report!
When you send this recipe to print, it eliminates the information about the syrup and how to make both light and medium. I’ve tried and tried and cannot get everything on one page. Can you fix this so that the PRINT is at the top of the recipe? Thanks.
Hi Jane, Thank you for your feedback. I think it’s helpful to have that information at the beginning, but it’s also nice to have it print! I reformatted the recipe post in a way that should accomplish both. Please let me know if this is more helpful, and thanks again for your comment.
do you just put peaches in fresh fruit or lemon juice solution after boiling for a few minutes then place in jars with syrup?
Hi Isabel, I think you’re referring to after you’ve removed the skins and before you place the peaches in the jars, and that answer is yes. I like to use the option of 1/4 cup lemon juice for every 1 quart of water to keep the peaches from browning during that time.
I used your recipe and I’m so happy I did. My peaches came out amazing, I did 1 batch of 5 pints and loved them so much I did 20 more pints last night. Took my 6 hrs but worth it. Thank you!
Great to read your comment, Lisa! I’m sure they will taste so good over the cold winter months!
This site has wonderful information for those that have not canned peaches before. So much satisfaction to be able to home can your own.
Thank you, Carol. I’m thrilled this was helpful…and canning is so satisfying, isn’t it?
Thank you for your simple and clear instructions. Last year I raw packed several quarts of peaches and, although they tasted fine, looked bad in the jar – lots of floaters and the peaches looked “cooked” and shrunken. I used your instructions to just put up 2 quarts of hot packed peaches. I think I could’ve used one extra peach (I had 8 small-medium) to really pack the jars but they look great, so much better than last year’s. Thanks!!
Wonderful, Niko! I’m so happy this was a success and that the peaches look as good as they taste!
This is going to be my first time canning. so if I understand correctly, I have to preheat the jars and lids, then packed them while stirring out bubbles. So do I cover the lids with 1 or 2 inches of water when boiling to seal? and I have to boil for 30 minutes so that the liquid in jars is boiling too but does it have to boil inside jar for a specific time?
Hi Kimberly, Preheating the lids is simply to sterilize and soften the rubbery edge that comes into contact with and seals the jar. And yes, make sure the lids are covered with 1-2 inches of water, and then boil for the specified period of time. There’s no need to actually see the liquid in the jars boil during the processing. I hope that answers your questions!
greetings I have a question my question is what happens when you place your jar peaches in the hot water bath jar breaks at the bottom?
Did this actually happen (I’m hoping it’s a hypothetical question!), and if so, did you use canning jars? Boiling water could crack jars that aren’t meant for canning. If you did use canning jars and that happened, I would say the jar was likely compromised.
Ann, thanks for the great recipe, I had a real battle keeping up with the peaches on my moms peach tree this July so I canned my first batch of peaches EVER using your recipe and techniques. I especially appreciated the explanations on “hot pack” and raw pack” Thanks for the great information.
How fabulous that your mom has a peach tree, Katrina, and way to go on canning for the first time! I’m delighted that these instructions were helpful and know you will enjoy those peaches in the months ahead. Thanks for taking a moment to comment!
Hi , I don’t have a canning pot. I have a large pot but I don’t have the rack or strainer for the bottom . Can I place the jars directly into the pot ? Or do I need to buy a hot water bath canner?
Hi Jenny, It is important to get the jars off the bottom of the pot, but if you don’t have a rack, you can improvise. You can fashion a rack out of aluminum foil or line the pot with the rings from canning jars that you’re not using at the moment. I’ve also heard of people using a folded terry cloth tea towel or a silicone potholder. It’s preferable for the water to be able to circulate around the jars, but these ideas should offer a workable option short of a rack. I hope this helps!
Hi , thankyou , I did buy a canning pot ! I made 8 500 ml jars of peaches last night . I tried a trick someone told me , I put 1/8 of a cup of sugar in the bottom of the jars , and then added hot water just enough to dissolve all the sugar . Then I added peach slices . Then I topped the jars off w small amount of hot water . I processed 4 jars at a time for 25 minutes . All jars sealed , but I have some space in the bottoms . (Not air) should I have packed the jars with more peaches ? It’s my first time and I really appreciate your help ! Thank you
It sounds like a great first run! You probably could have packed more peaches in the jar, but I wouldn’t worry at all about that space. Consider it a success!
Thank you ! I feel kinda proud of myself ! I made a batch of hot packed peaches yesterday , I really like how they turned out , just beautiful . I will recommend your method of hot packing to my friends . No shrinkage ! Lol Thanks again !
Why do I have water in the bottom of my completed canned peaches?
Hi Dawn, Do you notice water outside of the jar, as though liquid has seeped out?
Can you tell me about a boiling water bath? I go to our local cannery but wish to try peaches at home. I’m not clear on a water bath ….help!
Hi Linda, “Processing” or a hot water bath means you will put the jars in near-boiling water, making sure they are covered with 1-2 inches of water. Then bring to a boil and continue to boil with the lid on. I have a very large, heavy stock pot that I use instead of a canner. For pint-size jars, a heavy pasta pot with a strainer insert works really well, too. You do want the jars to sit on a rack of some sort and still be covered by water. I hope this helps!
Thank you Ann. My granddaughters love the peaches I canned last year but I wasnt too keen on the method. Yours sounds so much more like what I want. I’m excited to try this at home following your instructions. I will let you know when I get done and how successful I am. I can do them at the cannery but have decided to do them at home as I’m not doing but about 25# . Thanks again.
I so enjoyed my grandmother’s canned peaches. Fond memories! Good luck with the project and I look forward to your feedback!
Ann …. I tried it out and they came out perfectly! Thank you so much for this easy instruction guide. I’m getting ready today to do half a bushel of fresh Carolina peaches.
I’m so happy to read this, Linda! Thanks for letting me know!
Thank you so much for simplifying how to can peaches. Every detail that I needed to know was there. Most sites don’t tell how many quarts or pints you will have so you are left guessing.
Thank you for the thoughtful feedback, Tammy. I always appreciate when all of my questions are answered (sometimes even before I think of them!), so I’m delighted you found this information to be thorough and helpful. Enjoy those peaches!
After jarring how long should the peaches sit before eating them?
Unlike pickles where you want the flavors to sink in, you can eat the peaches right away, Joanne. The main purpose is to preserve them to enjoy whenever fresh peaches aren’t available.
Nicely written instructions. I don’t need to go to another site. Every time I can peaches I swear I forget some details. Your instructions are very well written. I always do the raw peaches. I never heard of cooking them before. But, in the end, they’re cooked.
Thank you so much.
Bonnie
It’s so easy to forget after a whole year passes, Bonnie! I’m delighted this has been a good resource for you. Enjoy those peaches!
great peaches
So glad you like!