How to Can Peaches
Peel and halve or slice peaches, pack them into jars with a light syrup, juice or water, add acid if a tested recipe specifies, and process in a water-bath canner for the recipe time and your altitude. Peaches are high-acid and suit water-bath canning.
Home-canned peaches are one of the great rewards of summer, sunny fruit on the shelf all winter. They are high-acid and beginner-friendly on the water bath, with a little peeling prep.
Prep the peaches
- Blanch to peel: dip peaches in boiling water briefly, then ice water, the skins slip off.
- Halve or slice and remove stones.
- Prevent browning by holding cut fruit in acidulated water if needed.
Pack and process
- Pack peaches into jars with light syrup, juice or water; add acid if your tested recipe calls for it.
- Headspace to spec; wipe rims; apply lids.
- Process in a water-bath canner for the tested time and your altitude.
- Cool and check seals, see how to tell if a jar sealed.
More fruit canning: jam and the full method.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Do you have to peel peaches before canning?
Yes, usually. The skins slip off easily after a brief blanch in boiling water then an ice bath. Peeled peaches give a nicer texture in the jar.
What liquid do you can peaches in?
Commonly a light sugar syrup, but fruit juice or water also work per tested recipes. Syrup helps colour and texture; the choice is largely about sweetness.