How to Can Peaches in Syrup

This easy recipe for canning peaches at home is a delicious and easy way to preserve peaches for later. It’s a great water bath canning recipe for beginners. Plus, learn how to can peaches with sugar, honey, or plain water!

Our 10-year old peach trees produce 30-50 pounds of peaches each year, so I always get to can peach halves, peach jam, and make a ton of peach cobbler!

But no matter if you grow your own peaches, get them at the farmer’s market, or buy them in season at the grocery store, this recipe for canning peaches in syrup will serve you well for many years!

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?

Best Peach Varieties for Canning

When canning peach halves, you’ll want a freestone variety (pits separate easily), with firm flesh that holds up during processing.

Tip: Avoid clingstone peaches (like Springcrest or July Flame) if you can, as they’re harder to pit and often mushy after processing. Instead, you can turn those into homemade peach jam!

• Clayton – A classic Southern freestone with sweet yellow flesh that holds up well in jars and has an old-fashioned peach flavor. NOTE: Flesh can be slightly less firm than newer varieties, so best suited for hot pack or soft-texture preferences.
• Harvester – This dependable freestone is popular in the Deep South for its rich flavor, good size, and firm flesh perfect for canning. NOTE: Ripens early and may need quick harvesting to avoid over-softening on the tree.
• Elberta – This classic canning peach has firm, sweet yellow flesh that holds up well in syrup and separates easily from the pit. NOTE: It bruises easily if overripe and has a short harvest season.
• Red Haven – A reliable early-season freestone, Red Haven is easy to peel and has a smooth texture with a mild, sweet flavor. NOTE: The flesh is softer than other canning varieties and may not hold its shape as well when hot packed.
• Cresthaven – Known for its firmness and resistance to browning, Cresthaven holds its shape beautifully and is perfect for syrup canning. NOTE: It has a slightly less sweet flavor, which may benefit from a medium syrup.
• Southern Pearl – A white-fleshed freestone with a mild, sweet flavor that looks beautiful in jars and doesn’t brown easily. NOTE: Not as widely available outside Southern orchards and may be harder to source commercially.
• Bounty – A later-season freestone that’s heat tolerant and has firm, sweet yellow flesh that holds shape well in syrup. NOTE: Can have a slightly tart finish depending on ripeness, which works well with light syrup.

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.

Instructions

Here are the step-by-step instructions for how to can peaches in syrup. The consise printable recipe is available at the end of the post as well!

Step One:

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.

Step Two:

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.

Step Three:

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″.

Step Four:

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.

Step Five:

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.

Step Six:

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! 

Shelf Life of Home-Canned 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!

We like to eat our peaches within a few years, but that doesn’t always work out. So, if you have home-canned peaches on the shelf still, as long as the seal is still intact, you can enjoy them without fear!

Additional Canning Recipes to Try Next

Don’t stop with just peaches, learn how to can more of your harvest this summer!

• Canning Green Beans
• How to Can Blackberry Jelly
• Canning Roasted Tomato Sauce

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