This easy recipe for canning peaches at home is a delicious and easy way to preserve peaches for later. Canning peaches is a water bath canning process, and this recipe for canned peaches can be made with honey or sugar!
When our 2 year old peach trees started producing 30-50 pounds of peaches each this year, I knew it was time to start canning peaches again.
Normally, I can peaches that we buy from the store. But as we've transitioned to more organic foods, and organic peaches became harder to find, I've been unable to can peaches for a few years.
But this year home canned peaches are back on the menu! This simple recipe for water bath canning peaches in light syrup is a delicious way to preserve peaches.
You can eat this canned peaches right out of the jar, or you can even use them for peach cobbler!
Canning Peaches in Light Syrup
Though this recipe may seem a little involved, it's really quite simple, so hang in there! Here is a step-by-step guide for canning peaches in simple syrup.
>> Want a printable Water Bath Canning Guide with 28 tried and true recipes?
Making a Light Syrup for Canning with Sugar or Honey
For this recipe you can use plain water if you want, but the peaches will not be as sweet as you expect.
Instead, I recommend using a light syrup made with either sugar or honey.
To make light syrup with sugar: Mix 2 cups of sugar with 4 cups of water and bring to a boil. Increase with a 1:2 ratio as needed.
To make light syrup with honey: Mix 1 1/2 cups of honey with 4 cups of water and bring to a boil. Increase at this ratio as needed.
Wash and heat your canning jars and keep them warm while prepping the peaches.
Next, wash your peaches while bringing a large pot of water to a boil.
Get a bowl of cold water prepped. I do this by using cold tap water, but you can also use ice water. Just be sure to change out the ice to keep it cold.
If you are using tap water, do what I do and change the water after every second batch of peaches.
Blanch peaches 5 at a time in the boiling water for 2-3 minutes. Then transfer to the cold water bowl.
Start the next 5 peaches in the boiling water while you peel the blanched peaches.
The skins should come off very easily, but if the peaches are still green it may be more difficult.
If the skins don't come off with gentle pressure, use a knife to remove the skin. Place peaches in a bowl once peeled.
Once all the peaches are blanched and peeled, cut them in half and remove the pits.
Add peach halves pit side down to each jar, layering them tightly until the jar is full. Leave a 1/2" headspace.
Repeat until all jars are full. If you have a few peaches left over, you can either eat them or use a smaller jar to can them.
Meanwhile, bring a large pot of water to 185° and maintain temperature until jars are ready to add. Remember that the water should be high enough to cover the jars by at least 2".
Pour any juice from the peach bowl evenly into each jar.
For me, this filled up the jars almost completely and I needed very little light syrup to top off the liquid levels.
Once all the juice is used, add light syrup to bring the liquid level up, leaving a 1/2" headspace.
Remove air from each jar using a plastic canning knife. Wipe the rims with a clean rag dipped in boiling water.
Fit and tighten to finger tightness each 2-piece lid and place jars in a water bath canner or large pot.
Raise temperature of water and bring water bath to a boil. Once water is boiling, process pints for 20 minutes and quarts for 25 minutes.
Remove jars from the water bath and let them rest on a folded dish towel on the counter.
Allow to cool for 12-24 hours before moving.
If the jars are sticky, rinse under cool water and dry before storing.
Peach Cobbler Recipe Using Canned Peaches
Many people have asked me how to make a good old fashioned peach cobbler from canned peaches.
The truth is, it's really super easy! Just remove the peaches from the syrup (save the syrup), slice as desired, and follow your favorite peach cobbler recipe!
You can use the syrup from the peaches, along with the spices from the peach cobbler recipe, to create the juicy part of the cobbler.
Simply bring the syrup to a boil, add the spices and flour from the recipe, whisk until smooth, and pour over the peaches in a baking dish.
Top with your favorite pie crust recipe and bake! Easy!
Common Questions about Canning Peaches
According to the USDA, as long as the jar has been properly canned, stored in a cool dry place, and has no visible damage to it, then it's good forever!
Yes! Although the color and taste will not be as strong as a fresh peach, they are safe to each when canned without sugar. I would recommend canning a single jar of water only peaches to see if you like them before canning too many jars.
Any type of peach is going to be fine for canning. However, you'll have the easiest time canning freestone peaches, since you won't have to fit the pit!
No, this is not a safety issue, simply a texture issue. If you like the peach skins (I LOVE peach skins) then you can skip the blanching step and can them with the skins on.
No problem at all! You can absolutely use heavy syrup for your peaches instead. The process will be the same, however, you will use the ratio of 4 cups water and 2 1/2 cups sugar.
As a general rule, you will pack about 2.5 pounds of peaches into a quart jar. That's about 1.25 pounds of fresh peaches in a pint. When making jam or jelly, you will use more per jar, but for slices or halves, 1 quart jar holds about 2.5 pounds of peaches.
This is totally normal! As the pressure from the water pushes the air out of the jars, some of the juice and even some of the peaches may find their way into the water. Just allow the jars to fully cool, check the seals, wash the outside with warm water and dry. They are now ready to store!
Canning Peaches in Light Syrup
- 4 wide mouth quart jars
- 4 ring and lid sets
- 10 pounds Fresh Peaches
- 4 cups Sugar or Honey (see recipe for ratio of light syrup)
- Wash and blanch peaches in boiling water. Dunk in cold water and peel right away. Prep jars for canning and keep warm until ready to can.
- Prepare light syrup as follows:With Sugar: Mix 2 cups sugar with 4 cups water and bring to a boil. Keep warm until peaches are ready.With Honey: Mix 1 1/2 cups honey with 4 cups water and bring to a boil. Keep warm until peaches are ready. If you need more syrup, increase by using the same ratios as listed above.
- Halve peaches and remove pits. Pack peach halves (or slices or chunks) into the hot jars and cover with left over peach juice.
- Once juice is gone, fill jars with light syrup leaving 1/2" headspace. Process in a boiling water bath: 20 minutes for pints, and 25 minutes for quarts.
- Remove jars fro water bath and place on folded towel on the counter. Allow to cool completely before moving.
I have to say this is so funny I got this email about canning peaches because this weekend there is a peach festival going on and I told my husband I wanted to go get some peaches so I could can them and he said ok and I opened my email and there was was about canning peaches and a peach cobbler recipe I am a bee keeper and I just pulled honey and I want to do more cooking with honey so I was excited about getting a email about how to do it I knit I am going on and on so sorry for being long winded lol
That’s hilarious, Bev! I love it! Well, I think you’re really going to enjoy this recipe – especially with your homegrown honey! Yum!
As for being long-winded… no such thing here! Talk away :-)
Just canned peaches for the first time with my first crop this year. The tree is loaded with huge juicy peaches. I hope they are good as they look after being processed. I will know soon.
Keely Keeton (chico)
Oh wow, what a blessing! We had a pretty good crop this year, despite the weird weather. Hope you enjoy them as much as we’ve been loving our own canned peaches! Let me know what you think!
I can both fresh peaches and apples in simple syrup for a daughter and granddaughter who absolutely love them and eat until sick. However, both wish I would put some cinnamon in both. Question is use cinnamon stick or ground cinnamon and and the proportions. Please sent response by e-mail as I won’t get it any other way. THanks.
Hi Susan! I would use 1 cinnamon stick per quart (break them in half for pints). I would not use powdered cinnamon unless you are canning applesauce, because it just makes a big mess :-(
(I’m sending this via email as requested, but I wanted other people to be able to see the answer too!)
I was reading through your recipe and found that for the honey ratio there are two different amounts. One says 1/2 cup honey to 4 cups boiling water and another says 1 1/2 cups honey to boiling water. I am assuming it’s the 1 1/2 cups of honey. Am I correct in my assumption?
Yes, thank you Jennifer! It should have said 1 1/2 cups of honey in the body of the post. The printable recipe is correct. Thanks for letting me know, I have updated it now! <3
How long of a shelf life can I get with this recipe? This is my first year canning peaches and I love the simple recipe!
Hi Sajea! How exciting! I’m glad you’re learning!! For canned goods that are properly processed, the “recommended” shelf life is 3-5 years. However, when properly done, they will last until opened as long as the seal is tight <3 Enjoy!
Thank you so much! Also, say I have an extra jar that won’t fit, is this good to put in the fridge and just eat the next day or would you recommend water bathing the extra jar?
Yay! You can do either one, can a single jar on its own, or just pop it in the fridge and eat it within a week or so! <3
Karen Bruce says
How do you keep the Japanese Beetles from ruining your peaches? We are afraid to use a spray so our peaches have been ruined the past two years. Hope you can help!
Oh man, what a bummer Karen! I’m so sorry! You can release baby praying mantis into your garden/orchard and they will eat the bugs! They might also eat leaves, but they prefer bugs, so they are overall beneficial.