Canning peaches as home is a great way to preserve the fruit for later. Learn how to can peaches in juice with this easy, no sugar added, canned peaches recipe!
We grow small amounts of berries and tree fruits here on our homestead, but in order to put up enough fruit for the winter months we visit local farms to collect the various types of fruit for preserving. Getting your produce straight from the farm is one of the best options if you can’t grow it yourself.
Canning peaches is a simple process that lets you preserve all those fresh, local or homegrown peaches to enjoy all year long!
Plus since it uses a water bath canning method, canning peaches is perfect for beginning canners!
How to Can Peaches in Juice!
Choosing Peaches for Canning
The first step to canning peaches is to pick your fruit!
If you don’t grow your own peach trees, you can stop at a local orchard or market to get your peaches.
We love to visit the U-pick farms in our area to pick our own apples and peaches in bulk for canning and preserving.
When it comes to choosing peaches for canning, here are some tips:
- Choose a yellow peach variety. Yellow peaches are more safe to can and have been tested in home-canned recipes more than white flesh peaches. According to the NCHFP white-fleshed peaches might be less acidic, therefore might not be as safe to can at home.
- You can use either freestone or cling peaches. I prefer freestone because they are easier to work with when it comes to removing the pit. But if you have a favorite variety of cling peach you can use it but you will have to can sliced peaches and removing the pit will take more time.
- Consider the size of your peaches. If you are canning sliced peaches, choosing a large peach will save you time. If you are canning halves, choose small to medium sized peaches so that the halves fit in the jar more easily.
- Choose peaches that are perfectly ripe. Under-ripe peaches are harder to peel and will have a less flavorful final product. Over-ripe peaches tend to get too mushy during the cooking and canning process. Choose a just-ripe peach that is no longer green, but still firm.
A bushel of peaches will give you an average of 20 quarts of sliced, canned peaches.
I estimate about 6 peaches per quart sized jar, but this will depend on the size of the peaches you are using.
How much fruit you pick will depend on how many jars of peaches you intend to can, but use the above guidelines to help you determine how many peaches you need.
Gather Your Canning Supplies:
Before you begin canning peaches you want to have everything ready in order for the process to go more efficiently. You will need:
- A large canning pot-preferably with rack
- A large stock pot for cooking peaches
- A small saucepan for sterilizing lids
- A few different large bowls for holding peeled peaches, skins and sliced peaches
- A sharp knife and a vegetable peeler
- A canning kit– funnel, jar grabber, magnetic lid lifter, etc.
- Sterilized jars, lids and rings
I like to line the counters with towels for easier cleanup- washing, peeling, and cooking peaches can be a sticky job!
Fill the water bath canner half full with water, and set it on the burner at medium heat to start heating up. This way the pot will be near boiling by the time you are ready to use it.
I run my jars through the dishwasher to sanitize and heat them and keep them there until I am ready to fill them. If you are using a hot pack, you need to make sure your jars are warm before filling to reduce the chance of cracking.
Fill the small pot with water and place the lids in to simmer (not boil) to sterilize while you are working- I usually don’t turn the heat on this pot till much later in the process. This may be an unneeded step, but I prefer to do it anyway.
Now that you have your supplies ready, it’s time to can peaches!
Want to preserve MORE food this year? Get my Food Preservation Planner to help you plan your family’s food needs and save time by helping you preserve more efficiently!
How to Can Peaches in Juice at Home
Step 1: Prepare Your Peaches
The first step is to wash the peaches. I just fill the sink with water and scrub them until most of the fuzz is gone. Then set them on a towel beside the sink. I like to work in batches of about 40-45, since that is about how many will fit in each 7-qt canner load.
Once they are washed, it’s time to peel. This step is totally optional, you can can peaches with their skins still on, I prefer to peel them since the skins get a little slimy after processing.
How to Peel Peaches for Canning
There are 2 ways to peel peaches before canning them.
The first is an easy way to peel peaches in bulk. Place the peaches in a pot of boiling water for about 1-2 minutes. Then transfer to an ice water bath for a couple minutes.
If your peaches are ripe the skins should slide right off. If they are still on the hard side you might have to cook the peaches a little longer or use the second method.
The second method for peeling peaches is simple: peel the old fashioned way- with a vegetable peeler!
I actually find a vegetable peeler quicker and less messy than boiling and ice water, but choose whichever way works for you.
How to Cut Peaches for Canning
When it comes to cutting you can either can peach halves or slices.
For halves, simply cut in half and remove the pit.
For slices, cut in half, remove the pit, and then slice the peaches in uniform slices.
Place all of the peaches you are working with in a large bowl or pot while you prepare the syrup. You can toss the slices/halves with some lemon juice if you are worried about discoloration.
Step 2: Prepare the Syrup
You have quite a few options when it comes to packing your peaches in jars. Peaches are very high in acid, and can actually be canned in plain water with no added sugar.
Here are your syrup options for canned peaches:
- Water– plain and simple, just water.
- Sugar Syrup (heavy or light)- there are varying degrees of sugar syrup, from light to heavy, depending on the amount of sugar used
- Fruit Juice– apple juice or white grape juice makes a great juice syrup.
- Maple Syrup/Honey– you can use these natural sweeteners just like you do sugar
I don’t like to add sugar to my canned peaches so I pack mine in a fruit juice syrup made up of a 1:1 ratio of fruit juice and water. So that’s what I’ll show you how to do:
I like to use a mixture of apple and white grape juice because it gives the best flavor in the final product without being overpowering towards one flavor.
You will need approximately 10 cups of syrup per canning load. I use about 5 cups of water, 2.5 cups of apple juice, and 2.5 cups of white grape juice.
These ratios aren’t set in stone; you can use all juice or change the ratio of apple:white grape based on your tastes. Just be sure you have about 10 cups in all.
Place your juice and water in a large pot. Place on the burner, turn on the heat, and bring to a boil.
You can heat this syrup gently on the stove while washing, peeling and cutting the peaches so that it is ready to use when you need it.
Step 3: Packing the Jars
When canning peaches, you have 2 options when it comes to packing your jars.
- Raw Pack: You place your cut peaches directly into the jars and then pour the hot syrup over them
- Hot Pack: The peaches are boiled in the syrup for a few minutes before filling the jars
Either method is safe, but I prefer to use a hot pack, so that is what I will describe here.
Working in batches, place the cut peaches in your prepared syrup (now boiling) and allow them to simmer for about 5 minutes.
Then use a slotted spoon to transfer the heated peaches to your clean jars.
Pack the peaches as tightly as you can, but some settling may occur as you fill the jars so top them off just before filling the jars with the juice.
You want to leave about an inch head space between the rim of the jar and the fruit.
Once the jars are all filled with peaches, ladle the hot juice over them, leaving a 1/2 inch head space.
Before placing the lids, run a knife or spatula between the peaches and the jar- pressing in a bit as you do- to release any air bubbles and top with more syrup if needed to maintain the 1/2 in head space.
Wipe the rims of the jars with a clean, damp cloth to remove any juice and top with sterilized lids and rings, tightened just finger tight.
Related Reading: How to Can Applesauce at Home
Canning Peaches in a Water Bath Canner:
Once all 7 jars are ready, place them in the near boiling water of the canner and lower the rack.
The water should be about 1 inch above the tops of the jars. Turn the heat up to high and place on the lid.
Once the water has reached a full boil, start your timer for 25 minutes.
Once the pot is at a full boil I usually turn the heat down a bit to keep the water from spilling over. Once the 25 minutes are up, turn off the heat and remove the cover from the canning pot.
Life the canning rack up and allow the jars to sit in the canner for another 5 minutes.
Use the jar lifter to remove the finished jars from the canning pot and place the hot jars, not touching, on a towel covered surface to cool.
Put them in a place where they won’t be disturbed or bumped while they cool.
You might hear the pinging sound of the jars sealing as they cool, but be sure to check for a good seal once they are completely cool (or overnight).
If you press on the center of the lid it should not move up and down, if it does the jar is not sealed and should be placed in the refrigerator. You can also reprocess the jar with a new lid.
Did you run into trouble while canning peaches? Check out this list of canning mistakes to see where things might have gone wrong!
And you’re all done!
Repeat this process with the rest of your peaches until you have used them all. Now you will be able to enjoy summer’s harvest all winter long!
Canning Peaches FAQ:
How long will home-canned peaches keep?
Provided you have followed safe canning practices and the jars are properly sealed, home canned peaches will keep for at least 12 months.
Be sure you store them out of direct sunlight and in a cool, dark location for the longest shelf life.
How do you keep peaches from browning during canning?
Tossing your cut fruit in lemon juice or citric acid can help reduce browning.
Also, using a hot pack versus a raw pack can also help preserve the color of the peaches.
How much fruit do you need for canning peaches?
A bushel will give you about 20 quarts of canned peaches. On average about 6 peaches can fit in a quart jar.
Can you use a pressure canner to can peaches?
Yes, peaches can be pressure canned, but it’s not necessary. Water-bath canning is sufficient and more gentle, giving a nicer final product.
How do you use home-canned peaches?
We love to eat them fresh from the jar, but you can drain the juices and use them for all sorts of things- jam, cobbler, ice cream toppings- basically anything you want!
Got more peaches? Check out How to Make and Can Honey Peach Preserves!
What a great, informative post! I’d love to can peaches sometime. Unfortunately our peach tree did not do well this year. But perhaps we can get some from a local orchard!
Oh my goodness! You make it look so easy!
Definitely not easy! It’s a lot of work, but worth it!
I just wish peaches would grow here, sign. You did an awesome job, I can almost taste them by just looking at them. Yum!
I have a friend in Washington state who gets peaches shipped in from about 100 miles away…it’s the closest she can get them
wow! Those peaches looks really delicious!!
Oh my goodness, that looks wonderful! I so wish we had peach trees.
Yum! I wish I had a peach harvest too! I like the idea of using a syrup made from juice rather than sugar.
Ok, I can do this! I love peaches, and apples, and bread and butter pickles….oh my, we are going to be great friends! LOL
I so love peaches this time of year! YUMMY! -Marci @ Stone Cottage Adventures
Thank you for sharing at Tuesdays with a Twist!
Love this post! I really want enough peaches to do some canning. Grasshoppers ate my one and only tree this year.
Thank you for sharing at the HomeAcre Hop; I hope you’ll join us again this Thursday.
Hi. Just wondering what brand of juice you prefer to use for the peaches? I was going to do just water, but worried it may not be enough?
Thanks for sharing your post on The HomeAcre Hop! I featured you today :)
Thanks for hosting the hop, and for featuring my post!!
I featured your post today at the HomeAcre Hop! Thank you for sharing this post with us last week.
Thanks for hosting and for featuring me!!
Can you do these in pint sized jars instead? How long would pints take? Would you still do a 1 inch head space?
Beautiful looking peach recipe! Thanks for linking up to From The Farm Blog Hop!We’ve shared yours as one of our peachy favorites this week on From The Farm!
Thanks for sharing and we are looking forward to seeing what you share next week!
From The Farm Co-Host.
Thank you so much! I have never canned before but I bought everything to try it. This will be the first thing I try. Unfortunitly I will have to buy the peaches from the stores. We don’t have any peach trees around here.
Once you make these – what do you use them for once you open? I am new to canning and I like my peaches in peach salsa – or some sort of peach topping for salads… yum. Would I be better off just freezing my peaches?
We just eat them plain. Freezing will make them a bit more mushy than if you can them. I’ve never used them for salsa or anything…
If I use pint jars how long do I cook these
I really enjoyed this article, just wish I could ‘share’ it with my daughter. The deer killed two of my peach trees last week, but still have ‘now protected’ peach trees and have ordered two more to replace old ones, so I can’t wait to try your recipe!
new to canning… How long will these keep? Probably longer than they will last because my family will probably eat them up right away!
I have had mine last several years. I usually can enough to enjoy at least 2 years in case there is not a crop the next year.
Much Easier Way to Can Peaches. I purchase 1/2 bushel or more of peaches, leave them on newspaper on counter to ripen and are soft to touch. Cut peach in half, remove pit and peel. Put in sterilized jars round side up. When jar is half full, add 1/4-1/3 cup sugar; continue adding peaches filling to top of jar; add water to near top and put on sterilized lid and ring. Process in pressure canner the same as tomatoes 5 lbs pressure for 10 minutes. It makes its own light syrup and so much less mess in your kitchen.
I’ve been canning for about 15 years. Mostly pickles, relishes and jams. I’ve always wanted to try peaches. Yesterday I canned 10 quarts. If I could do it all over again I would not have chosen the raw pack method. All of my jars lost 20% of the liquid due to “syphoning”. I’ve never run into this before. After a little bit of research I’ve learned this is common with raw packing peaches. I will try again with the hot pack method as described. I have read multiple sources that said my peaches will be fine but may discolor a bit where they are not completely covered with syrup.
can i used peaches in the can from the store to can?
quarts are too large for me. can i use this recipe for pints?
Is there a good way to use the leftover syrup? I have several cups left over. Could this be used to make peach jelly or jam .?
Made this recipe in 2019 thinking would last thru the winter. HA! Tripling up this year as this recipe is so delicious!
Just found my water bath canner marked down to $24.00at Walmart online. I saved this site a few days ago, so will be following your recipes come summer. Wondered if you had a recipe for chokecherry jelly?
Hi! I just tried canning peaches and was wondering if it’s normal for them to raise to the top after they are done? Mine are on the counter to finish sealing but have all tossed to the top and I am unsure if that’s normal. Newbie canner here! Thanks :)
Just wondering how much lemon juice water ratio you used to help your peaches from discoloring?
I just dump a bottle of lemon juice in a large bowl and add the sliced peaches until I have enough in the bowl for 7 jars.
Great instructions. I like using the fruit juice instead of syrup. So, I use the organic white grape juice, cut with some distilled water. I have very hard well water, so I use distilled water to prevent the mineral reaction which causes some haziness. Be sure to get the “pure” version of grape juice, without any sulfites ( read the fine print ingredient list)! Some folks are sensitive to that preservative.