Learn how to can sliced peaches, the easy way! Today’s post is a great ”how-to” with pictures for canning sliced peaches in medium syrup!
How To Can Sliced Peaches
There is nothing better in life than sliced peaches! They are perfect to eat on their own, but are even better in savory dishes, desserts, and drinks!
If you love peaches as much as I do and always want to have them on hand, then you need to try canning sliced peaches!
Canning might sound intimidating, but I promise you it’s not. Plus, peaches are a great first item to can because you are simply slicing them and adding them to a medium syrup. So, grab some fresh peaches and a few mason jars, and let’s get started!
Ingredients Needed To Make Can Sliced Peaches
- Peaches, firm and undamaged (1-1½ lbs per pint jar)
- Ball Fruit Fresh or Lemon Juice
- Sugar
- Water
- Water Bath Canner
- Jars, lids, and rings
Step 1: Fill A Water Bath Canner
Fill a water bath canner with water and bring to a simmer.
Step 2: Clean Jars & Lids
Inspect jars for any nicks, cuts, or scratches, and wash with warm, soapy water. Place clean jars in the water bath canner and allow to simmer until ready to use. Fill a small saucepan with water and bring to a simmer. Place lids in the pan and keep heated until ready to use.
Step 3: Peel, Pit & Slice Peaches
Peel, pit, and slice peaches. The easiest way to peel them is to drop them into a pot of boiling water for 45-90 seconds, then dunk them in a bowl of ice water.
The peels will slip off with your fingers. Treat the slices with Fruit Fresh or Lemon Juice to prevent darkening.
Step 4: Make A Medium Syrup
In a medium saucepan, make a medium syrup by bringing 5 cups of water and 3 ¼ cups of sugar to a boil.
Step 5: Add Peaches & Syrup Into Jars
Pack peaches into hot jars and pour syrup over the top, leaving ½” head space. Run a rubber or plastic spatula around the edges to remove all air bubbles. Repeat until all air bubbles are removed, and add more syrup if necessary.
Step 6: Place Jars With Peaches Into Water Bath Canner
Wipe the rims with a clean, damp towel and affix lids. Tighten rings by hand. Place jars into the water bath canner and bring to a boil —process for 25 minutes.
After 25 minutes, remove your jars filled with peaches from the water bath canner (with tongs) and let them sit till they are cool to the touch. Once the jars are cooled, you are ready to label your jars and store them!
Tips and Tricks For Can Sliced Peaches
Now that you’ve seen how to can sliced peaches, are you ready to make your own? Here are a few tips and tricks to ensure your canning goes as smoothly as possible!
- Choose The Right Peaches – Since you are canning, you want to choose the right peaches, so you get the best results! What are the right peaches? Well, you want to can peaches that are firm, ripe, undamaged, and have a good color.
- Don’t Skip Cleaning Your Jars & Lids – It might be tempting to skip cleaning out your jars and lids before you sterize them, but doing it is a must! During this cleaning stage, you can examine your jars for anything that looks odd (like damage, residue, etc.), and it can help remove any bacteria that might be on your jars (before you sterilize them).
- Remove The Peach Pit The Easy Way – There are several different hacks for removing the pit of a peach. I’m not knocking those hacks, but I find it easier to remove the pit of the peach after I have peeled it (in step 3). Meaning, the peach is whole when it goes into the boiling water, then the ice water. From there, I peel the peach and start cutting it into slices, and remove the pit as I’m cutting.
- Don’t Overfill Your Jars – You want to get as much peach and syrup in your jar as possible, but you don’t want a mess! So, make sure to leave enough room at the top (about 1/2 inches) between your peaches/syrup and the rim of the jar.
- Store Your Jars Properly – Once your peaches are canned, store them upright in a cool, dry, and dark place.
5 More Canning Resources & Recipes
Did you love learning how to can sliced peaches, and want more canning ideas? Then check out the resources an recipes below!
- Ultimate Guide to Canning and Freezing Summer Produce
- Strawberry Rhubarb Freezer Jam
- Freezing Produce: Free Printable Quick Guide
- Canning Recipes that Actually Taste Good
- Home Canning Recipes: Preserving Summer Series
Equipment
- Water Bath Canner
- Jars, lids, and rings
Ingredients
- Peaches, firm and undamaged 1-1½ lbs per pint jar
- Ball Fruit Fresh or Lemon Juice
- Sugar
- Water
Instructions
- Fill a water bath canner with water and bring to a simmer.
- Inspect jars for any nicks, cuts, or scratches, and wash with warm, soapy water. Place clean jars in the water bath canner and allow to simmer until ready to use. Fill a small saucepan with water and bring to a simmer. Place lids in the pan and keep heated until ready to use.
- Peel, pit, and slice peaches. The easiest way to peel them is to drop them into a pot of boiling water for 45-90 seconds, then dunk them in a bowl of ice water.The peels will slip off with your fingers. Treat the slices with Fruit Fresh or Lemon Juice to prevent darkening.
- In a medium saucepan, make a medium syrup by bringing 5 cups of water and 3 ¼ cups of sugar to a boil.
- Pack peaches into hot jars and pour syrup over the top, leaving ½” head space. Run a rubber or plastic spatula around the edges to remove all air bubbles. Repeat until all air bubbles are removed, and add more syrup if necessary.
- Wipe the rims with a clean, damp towel and affix lids. Tighten rings by hand. Place jars into the water bath canner and bring to a boil —process for 25 minutes.After 25 minutes, remove your jars filled with peaches from the water bath canner (with tongs) and let them sit till they are cool to the touch. Once the jars are cooled, you are ready to label your jars and store them!
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Thank you for the giveaway. I, too, love canning jars.
I am trying to can red beets this year.
I have so many tomatoes and zucchini in my garden that I want to can stewed tomatoes with zucchini as well as vegetable juice to start with.
Nothing like preserving your own delicious peaches for a later time, thanks for the information!
I’m going to try canning tomatoes.
I’m going to try canning tomatoes.
I am canning salsa, pickles and applesauce.
I’ve got to admit that I’ve never actually used cans for canning! But I use them for everything else!
I just made a small batch of white peach jam. I go to the farmers market and see whats in season and reasonable to pick up. I love making tomato sauce, pickles pears…..
No canning yet — but if I win these, I’m thinking peaches are in the cards 🙂
Thanks for the tutorial Angie-I have just started gardening to the point where I’ve been curious about canning to this is very timely for me!!
Great tips! Thanks for sharing! Pinned 🙂
Just canned my first attempt at peaches. Your recipe from ball is fabulous!
I’m so glad you love it!