How to Can Peaches in Just 7 Simple Steps

Canning peaches is a great way to enjoy their sweet, juicy flavor all year long.

Whether you have a surplus harvest or found a great deal at the market, preserving peaches at home gives you full control over ingredients while avoiding artificial preservatives.

In this article, I'll walk you through a safe and effective step-by-step process to ensure your peaches are properly canned.

You’ll learn how to select the best peaches, prepare them for canning, and safely process them using a water bath canner.

If you're also interested in canning other fruits and vegetables, check out our guide on canning tomatoes.

Essential Equipment and Ingredients (Before You Start)

Before canning peaches, it’s important to have the right tools and ingredients ready. Using proper equipment ensures a smooth canning process and helps maintain the safety and quality of your preserved peaches.

Equipment You’ll Need

• Canning Jars and Lids – Use pint or quart-sized mason jars with new, properly fitting lids to create a secure seal.
• Water Bath Canner – Required for safely processing high-acid foods like peaches.
• Jar Lifter – Prevents burns by safely handling hot jars.
• Funnel – Helps pour syrup into jars without making a mess.
• Bubble Remover/Plastic Chopstick – Releases trapped air from packed jars.
• Ladle and Measuring Cups – Needed for preparing and pouring canning liquid.
• Clean Towels – Used for wiping jar rims and handling hot jars.
• Vinegar (Optional) – Add 1–2 tablespoons to the canning water to prevent mineral buildup on jars.

Ingredients for Canning Peaches

• Fresh Peaches – Use 10–12 pounds of yellow freestone peaches for a full canner load (about 7 quarts). Peaches should be ripe but still firm. Avoid white peaches due to safety concerns.
  
• Lemon Juice or Ascorbic Acid – Prevents peaches from browning.
  • Lemon Juice: Use ¼ cup per quart of water for soaking cut peaches.
  • Ascorbic Acid Powder: Follow manufacturer instructions (usually ½ teaspoon per quart of water).

Canning Liquid Options:

1. Sugar Syrup (Makes enough for 7 quarts):

• Light Syrup: 5 ¾ cups water + 1 ½ cups sugar
• Medium Syrup: 5 ¼ cups water + 2 ¼ cups sugar
• Heavy Syrup: 5 cups water + 3 ¼ cups sugar

2. No-Sugar Alternatives:

• Apple Juice or White Grape Juice: Use 100% pure juice with no added sugar.
• Honey Syrup: Use ⅔ cup honey per 5 cups water (lighter sweetness).
• Maple Syrup: Use ⅔ cup maple syrup per 5 cups water for a natural alternative.
• Plain Water: Peaches can be canned in water, but they may lose some sweetness and texture.

Step 1: Choosing the Right Peaches

The type of peach you use makes a big difference in canning. Some peaches hold their shape and texture, while others turn mushy.

To get the best results, go for yellow freestone peaches. They’re firm, easy to pit, and won’t fall apart in the jar.

Clingstone peaches, on the other hand, have great flavor but take more effort to prepare since the pits don’t separate easily from the flesh.

Why White Peaches Shouldn’t Be Canned

White peaches may taste just as delicious, but they aren’t safe for canning. Their pH level may be too high, making them unsafe for water bath canning.

Since there are no USDA-approved canning recipes for white peaches, freezing is the better option.

How to Pick the Best Peaches

Look for peaches that are ripe but still slightly firm. They should give just a little when pressed but shouldn’t feel too soft or bruised.

A strong, sweet aroma is a good indicator that the peach is at the right stage of ripeness. Peaches with no scent may not have developed enough flavor yet.

Once you have the best peaches, it’s time to prepare them for canning.

Step 2: Preparing Peaches for Canning

Before you start filling jars, you need to peel, cut, and treat the peaches to keep their color and texture. Peeling peaches by hand can be frustrating, but blanching makes it much easier.

How to Peel Peaches Easily

Start by bringing a large pot of water to a boil. While waiting, cut a shallow “X” on the bottom of each peach (this small step will help the skin slip off more easily).

Once the water is boiling, drop in the peaches for about 30 to 45 seconds, then immediately transfer them to a bowl of ice water.

The sudden temperature change loosens the skin, making it easy to peel with just your fingers or a paring knife. If the skin is still stubborn, put the peach back in the hot water for another 10 to 15 seconds.

Preventing Peaches from Browning

Peaches start to brown quickly once exposed to air, but a simple soak keeps them fresh. Use one of these solutions to prevent discoloration:

• Lemon Juice Solution – Mix ¼ cup bottled lemon juice with 1 quart of water, then soak the peach slices until you’re ready to can them.
• Ascorbic Acid Solution – Dissolve ½ teaspoon of ascorbic acid powder per quart of water.
• Vitamin C Alternative – Crush a vitamin C tablet into the soaking water for a similar effect.

Cutting and Pitting Peaches

Once peeled, you’ll need to remove the pits and slice the peaches. If you’re using freestone peaches, simply cut the peach in half, twist, and lift out the pit.

If using clingstone peaches, you’ll need to cut around the pit carefully since it clings tightly to the flesh.

You can can peaches as halves, slices, or chunks, depending on how you plan to use them later. If packing peach halves, placing them cavity-side down in the jar helps maximize space.

Step 3: Choosing a Canning Liquid

The liquid used for canning peaches affects their flavor, sweetness, and texture. You can use a traditional sugar syrup, natural fruit juice, or a no-sugar alternative based on your preference.

Using a Sugar Syrup

Sugar syrup enhances the peaches’ natural sweetness and helps maintain their texture. The thickness of the syrup depends on the amount of sugar used.

For a light syrup, mix 5 ¾ cups of water with 1 ½ cups of sugar.

A medium syrup requires 5 ¼ cups of water and 2 ¼ cups of sugar, while a heavy syrup is made with 5 cups of water and 3 ¼ cups of sugar.

To prepare the syrup, heat the mixture in a saucepan over medium heat, stirring until the sugar fully dissolves. Keep the syrup warm until it is ready to use.

No-Sugar and Natural Alternatives

For those who prefer to avoid refined sugar, fruit juices and natural sweeteners work as effective substitutes.

Apple juice and white grape juice provide mild sweetness without added sugar. If using honey, mix ⅔ cup of honey with 5 cups of water for a balanced flavor.

Similarly, ⅔ cup of maple syrup combined with 5 cups of water offers a natural alternative.

Peaches can also be canned in plain water, but they may lose some flavor and become softer over time. Regardless of the liquid used, ensure it is warm before adding it to the jars.

With your canning liquid prepared, the next step is to choose between the raw pack and hot pack methods.

Step 4: Packing Methods (Raw Pack vs. Hot Pack)

The way peaches are packed into jars affects their texture, flavor, and how well they hold up during storage.

There are two main methods: raw packing and hot packing. Each has its advantages, depending on your preference and the type of canning liquid used.

Raw Pack Method

Raw packing involves placing fresh, uncooked peaches directly into jars before adding the canning liquid.

This method is quicker and requires less preparation, but it has some drawbacks. Peaches packed this way tend to float in the jar, and they may lose their texture over time.

Additionally, they release air during processing, which can result in siphoning (a loss of liquid from the jar).

Raw packing works best when using sugar syrup, as the syrup helps preserve the fruit’s firmness. However, if canning peaches in plain water or juice, the hot pack method is the better option.

Hot Pack Method

Hot packing involves briefly cooking the peaches in the canning liquid before placing them into jars.

This method removes excess air, reducing the chances of floating fruit and siphoning. Peaches canned using the hot pack method tend to have better texture and color retention over time.

To hot pack peaches, place peeled and sliced peaches in a saucepan with the prepared canning liquid.

Heat the mixture until it reaches a gentle simmer for about 3–5 minutes, then immediately transfer the hot peaches and liquid into jars.

Which Method is Best?

The hot pack method is usually recommended for the best quality canned peaches, especially if you’re using water or fruit juice. However, if you’re short on time or using sugar syrup, raw packing is an option—you’ll just need to expect some floating fruit.

Step 5: Packing Peaches into Jars

Now that you’ve decided on your packing method, it’s time to fill your jars. Proper packing helps prevent floating fruit, reduces air bubbles, and ensures even syrup distribution.

Maximizing Space in the Jars

When placing peach halves in the jars, arrange them cavity-side down to fit more fruit.

If you’re using slices or chunks, give the jar a gentle shake or tap it on a towel-covered surface to help everything settle. This reduces air pockets and allows you to pack more peaches in.

Adding the Canning Liquid

Once your peaches are packed tightly, slowly pour the hot syrup, juice, or water over them, leaving about ½ inch of headspace at the top of the jar.

This small space is important because the liquid expands during processing.

Removing Air Bubbles

Trapped air can affect the seal and lead to spoilage, so you need to get rid of it. Run a plastic chopstick or a bubble remover tool along the inside of the jar to release any air pockets.

If the liquid level drops after doing this, add more canning liquid to maintain the ½ inch of headspace.

Wiping the Rims and Sealing the Jars

Before sealing, wipe the jar rims with a clean, damp cloth to remove any syrup or fruit residue. Even a small amount of sticky liquid can prevent the lids from sealing properly.

Place the lids on the jars, then screw on the bands just until fingertip tight—not too tight, but secure enough to hold the lid in place. Air needs to escape during processing to create a proper vacuum seal.

Step 6: Processing Peaches in a Water Bath Canner

Processing your jars in a water bath canner is what makes them shelf-stable and safe to store. This step kills bacteria, removes excess air, and creates a strong vacuum seal so your peaches last for months.

Preparing the Canner

Before placing your jars inside, fill the canner with enough water to fully submerge the jars by at least 1 inch. Turn the heat to medium-high and bring the water to a simmer while you prepare the jars.

If you have hard water, adding 1 to 2 tablespoons of vinegar to the canning water helps prevent mineral deposits from forming on the jars.

Placing Jars in the Canner

Using a jar lifter, carefully lower each jar into the simmering water. Keep them upright and spaced apart so the water can circulate around them. Once all the jars are in, increase the heat to bring the water to a rolling boil.

Processing Times

Jars must stay in the boiling water for the right amount of time to ensure safe preservation. Processing times vary depending on the size of your jars and your altitude:

• Pint Jars: 20 minutes
• Quart Jars: 25 minutes

If you live at a higher elevation, adjust your processing time:

• 1,001–3,000 feet: Add 5 minutes
• 3,001–6,000 feet: Add 10 minutes
• Above 6,000 feet: Add 15 minutes

Keep an eye on the heat to make sure the water stays at a full boil for the entire processing time.

Finishing the Process

Once the time is up, turn off the heat and let the jars sit in the hot water for 5 minutes. This helps prevent siphoning, which is when liquid leaks out of the jars due to sudden temperature changes.

Using a jar lifter, carefully remove the jars from the canner, keeping them upright to avoid breaking the seal. Place them on a towel or cooling rack, leaving space between each jar for airflow.

Now, let the jars cool undisturbed for 12 to 24 hours before checking the seals and storing them.

Step 7: Cooling, Sealing, and Storing Jars

Now that your jars are out of the canner, it’s important to let them cool properly to ensure a strong vacuum seal.

Handling them the right way at this stage helps prevent spoilage and keeps your peaches fresh for months.

Letting the Jars Cool

Place your hot jars on a towel or cooling rack, leaving at least an inch of space between them for proper air circulation. Avoid placing jars directly on a cold surface (sudden temperature changes can cause them to crack).

Leave the jars undisturbed for 12 to 24 hours. As they cool, you may hear a popping sound (that’s the lids sealing) which is exactly what you want.

Checking the Seals

Once the jars are completely cool, it’s time to check if they sealed properly. Press down on the center of each lid:

• If the lid doesn’t move and feels firm, the jar is sealed.
• If the lid pops up and down, the jar didn’t seal properly.

If a jar hasn’t sealed, you have two options: reprocess it within 24 hours using a new lid, or store it in the fridge and use it within a week.

Removing Bands and Storing Jars

Once the jars are sealed, remove the metal screw bands before storing. While the bands help during processing, they aren’t needed for storage and can trap moisture, leading to rust or false seals.

Store your jars in a cool, dark place like a pantry or cupboard, away from direct sunlight and heat. Ideal storage temperatures are between 50–70°F. Properly canned peaches can last 12 to 18 months while maintaining their best quality.

Before using a jar, always check for signs of spoilage, such as bulging lids, leaking, or off smells. If anything seems off, do not taste the peaches—just throw them out.

Now that your peaches are stored safely, let’s go over some important safety tips and common troubleshooting issues.

Ensuring Safety and Troubleshooting Issues

Using proper canning techniques reduces the risk of spoilage, but sometimes things don’t go as planned. Knowing how to spot problems and fix them helps keep your peaches safe to eat.

Following USDA-Approved Guidelines

Always use tested recipes from trusted sources like the USDA or the National Center for Home Food Preservation.

Do not change ingredient ratios, processing times, or methods, as even small adjustments can lead to unsafe results.

If you’re wondering about canning white peaches, remember that they aren’t safe for water bath canning due to their uncertain pH level. As I mentioned, the best way to preserve white peaches is by freezing them.

Signs of Spoilage

Before eating home-canned peaches, check for the following warning signs:

• Bulging lids or leaking jars – This could indicate bacterial growth inside.
• Fizzing or spurting liquid when opened – This is a sign of fermentation, which means the peaches have gone bad.
• Mold growth or unusual colors – Any signs of mold mean the peaches should be thrown out.
• Off-putting odors – If something smells sour or rotten, don’t take a chance.

If you notice any of these signs, do not taste the peaches. Dispose of them immediately.

Common Canning Issues (and How to Fix Them)

Floating Peaches

Peaches sometimes float to the top of the jar, leaving extra liquid at the bottom. This happens most often with raw-packed peaches since they contain more air.

How to prevent it: Use the hot pack method instead of raw packing.

If your peaches are already canned and floating, don’t worry—they’re still safe to eat. Just shake the jar gently before using to redistribute the fruit.

Loss of Liquid (Siphoning)

If you notice that some liquid has leaked out of the jars, that’s called siphoning. This happens when jars are removed from the canner too quickly or when there are trapped air bubbles.

How to prevent it: After processing, let the jars sit in the hot water for 5 minutes before removing them.

Also, make sure to remove air bubbles before sealing by running a plastic chopstick or bubble remover through the jar.

Cloudy Syrup

If your canning liquid looks cloudy, it’s usually caused by starch from overripe peaches or minerals from hard water.

How to prevent it: Use firm, ripe peaches and add 1–2 tablespoons of vinegar to the canning water if you have hard water.

Jars Didn’t Seal

If a lid didn’t seal, the peaches won’t be shelf-stable.

How to fix it: You can either reprocess the jar within 24 hours using a new lid or store it in the fridge and use it within a week.

By following these tips, you’ll avoid common mistakes and keep your canned peaches safe for months to come.

Bonus: Adding Flavor Variations (Optional)

While canned peaches are delicious on their own, you can add extra flavor to make them even better. A touch of spice or citrus can bring out their sweetness and give them a unique twist.

Infusing Spices into the Syrup

One way to enhance your peaches is by adding spices to the canning syrup. A warm cinnamon flavor or a hint of nutmeg can make your peaches taste like dessert right out of the jar.

To do this, simmer your syrup with cinnamon sticks, whole cloves, nutmeg, or allspice for about 5–10 minutes before straining. This lets the flavors blend smoothly into the liquid.

Another option is to place whole spices directly into the jars before adding the peaches and syrup. A small cinnamon stick or a couple of whole cloves can add depth to the flavor.

Just remember that strong spices like cloves will continue to infuse over time, so you may want to remove them before sealing the jars to avoid an overpowering taste.

Enhancing with Citrus or Other Flavors

If you love a fresh, fruity twist, consider adding lemon zest, orange zest, or even a splash of vanilla extract to your syrup. The citrus balances the sweetness and gives the peaches a bright, refreshing taste.

For something even more unique, try a hint of bourbon or almond extract in the syrup before pouring it into the jars. These flavors pair beautifully with peaches and can make your canned fruit feel extra special.

Once you've added your favorite flavors, you’re ready to enjoy your homemade canned peaches in all kinds of ways—straight from the jar, in desserts, or even as a topping for pancakes and oatmeal.

Enjoy Fresh Peaches All Year!

Canning peaches at home is a simple and rewarding way to enjoy fresh fruit all year long.

By following these seven steps, you can confidently preserve peaches that taste just as good months later as they did the day they were picked.

With just a little time and effort, you can stock your pantry with jars of perfectly preserved peaches, free from artificial preservatives and packed with natural sweetness.

And once you get started, you might just find yourself canning peaches year after year!

Frequently Asked Questions (FAQs)

Can I can white peaches safely?

No, white peaches should not be canned using a water bath canner. Their pH level may be too high (above 4.6), which makes them unsafe for this method. Since there are no USDA-approved canning recipes for white peaches, it’s best to freeze them instead.

How long do home-canned peaches last?

When stored in a cool, dark place (between 50–70°F), properly canned peaches will stay fresh for 12 to 18 months. After that, they may still be safe to eat, but their flavor, texture, and color might start to decline.

What should I do if a jar doesn’t seal properly?

If a jar didn’t seal, you have two options:

1. Reprocess the jar within 24 hours using a new lid and running it through the water bath canner for the full processing time.
2. Refrigerate the jar and use the peaches within a week.

Can I use artificial sweeteners for canning peaches?

Yes, but results may vary. The National Center for Home Food Preservation (NCHFP) has tested canning recipes using Splenda®, which is heat-stable. Other sweeteners, like aspartame, may lose their sweetness when heated. If using artificial sweeteners, it’s best to add them just before serving instead of during canning.

Why are my canned peaches floating in the jar?

Floating peaches happen when there’s too much trapped air in the fruit, which is common with raw-packed peaches.

To prevent floating, try using the hot pack method instead of raw packing. If your peaches are already canned and floating, don’t worry—they’re still safe to eat. Just give the jar a gentle shake before using to redistribute the fruit.