How to Can Peaches

There's nothing better than a fresh peach during the summer! And when canned, peaches can be enjoyed all year round!

Course Preserving

Cuisine American

Difficulty Easy

Method Canning

Prep Time 30

Cook Time 30

Total Time 1

Servings quarts

Calories 85kcal

Author Kaleb

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

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!
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!

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

Wide mouth jars are much easier to fit your hand inside.

Serving: 2halves | Calories: 85kcal

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