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Why I Love This Process
Canned fruit is an iconic memory of my childhood. I grew up with a mom who canned apples, peaches, pears, and sweet cherries (to name just a few). Having home-canned fruit now seems luxurious (or just a lot of work) to many people. But honestly, for a few quarts, it can be done in under an hour!
As I’ve mentioned before, The Farm’s peaches are not producing large quantities yet since my trees are not quite established, at least not yet. But that doesn’t stop me from putting away peaches.
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Different Ways to Preserve
There are two ways to preserve peaches:
- canning
- freezing
Freezing is a little easier and quicker, and produces wonderfully sweet and delicious peaches to put in your freezer.
Canning produces jars of peeled and halved peaches for your pleasure. Canning maintains (most) of the fresh taste and does not have as much added sugar, so they’re naturally much healthier.
As I always say, canning may sound like a lot of work. But once you learn the basics, you’ll be surprised how quickly you can put together a few jars. I find it easiest to work with a small canner and do three quarts at a time, especially if you are not used to larger quantities or are just starting out. This will allow you to have three quarts in just a couple of hours. Imagine that!
I love to use canned peaches in pies, tarts, and fruit salads. Or I’ll simply open a jar during the winter and enjoy them by myself.
How to Start Canning Peaches
Start with fresh peaches. If you live in an area with wonderful orchards, you’re lucky! Make sure they’re allowed to ripen, especially with store-bought ones. Many times, the store varieties are picked a little early to ensure they aren’t overripe when you buy them.
The best way to know when one is perfectly ripe is when you start to smell the mouthwatering aroma. Additionally, when it peels easily, you know they are ready to be used.
Home-canned fruit is completely different and tastes much fresher than any store-bought can. Once you try these, you’ll forget about ever buying them again.
These will last through the winter. And honestly, nothing tastes better in the middle of January than fresh, home-canned peaches!
More Peach Recipes
- Peach jam made with pectin
- Peach and raspberry scones
- Peach drop biscuits
- Peach crisp
- Peach upside-down cake
- And make sure to check out my canning 101 guide for all things canning
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Canned Peaches
Equipment
Ingredients
- 2 ½ cups water
- ½ cup honey
- 1 tbsp fresh lemon juice
- 6-10 lb peaches (small to medium in size) peeled, pitted, and placed in water to prevent browning
Instructions
- Place water, honey, and lemon juice in a kettle on the stove and bring to a simmer. While the syrup is heating, place peach halves in sterilized quart jars in a stacked tile pattern to help them fit better. Do not push them in!2 ½ cups water, ½ cup honey, 1 tbsp fresh lemon juice, 6-10 lb peaches (small to medium in size)
- Once the jars are filled, pour boiling syrup over each. Divide evenly among jars, leaving ½ inch of headspace. If the syrup does not fully fill each jar, top each with boiling water, leaving ½ inch headspace. Fit with lids and rings, following manufacturer’s instructions, and place in a boiling water bath for 20 minutes.
- Once completed, place jars on a cooling rack or towel and leave with rings on for 24 hours to ensure a good seal. If a jar does not seal, simply place in the refrigerator and enjoy eating!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I used your canned peach 🍑 recipe. It’s the best!! Thanks for sharing!!
Can this recipe be doubled i would like to double it and do 3 quarts and 6 pints. Do I have to boil separately or go by the quart time for canning
Thank you. I am new to canning and have never canned fruit before
Dawn
Look forward to your post every day. You are the best
We always have a lot of peaches; I hate letting produce go to waste. Could you do the blanching of the peaches instead of peeling them? We live in SE Iowa too. Thanks
Hi Kaleb! I just love your videos and all of the family recipes you post. Have you made spiced peaches? My aunt just loves them and they are had to find, so I thought I can her some. Do you have recommendations as to the spices I would use?
I made the peaches however after the bath I notice the peaches are floating in the jars and the syrup is cloudy. I filled the jars firmly without packing. Helpful suggestions appreciated.
Wyse I done peaches today only 4/32oz jars but it’s a start. Thank to you I have a flower bed under my window in the front of my house, and hear I have canned peaches. I am 71 next month and have never done anything like this. I love your video because telling someone how and to do something and it’s so much better to see how to do it is so much better. Please keep your video’s coming. Thank you so much.
Blueberry Jam Recipe:
When making the jam, you have the blueberries in pounds.
How many cups is that?
Thank you!
Carol