How to Can Peaches
Fresh peaches preserved in light syrup, juice, or water.
The Short Answer
Peaches are water bath canned. Process pints for 25 minutes and quarts for 30 minutes. Peel, halve, and pit, then pack in hot jars with syrup, juice, or water.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Peaches
Hot pack recommended. Prepare light syrup or use fruit juice.
Headspace: 0.5 inches
Step-by-Step: Canning Peaches
- Wash peaches. Use firm, ripe fruit.
- Dip in boiling water 30-60 seconds, then ice water to loosen skins.
- Slip off skins, halve, remove pits.
- Treat with ascorbic acid solution to prevent browning.
- Simmer in syrup 5 minutes. Pack into hot jars cut-side down.
- Cover with hot liquid. Remove air bubbles, wipe rims, apply lids.
Freestone peaches are your friend for canning. The pit separates cleanly, saving enormous time compared to clingstone varieties. Look for freestone at farmers markets in late summer.
Safety Notes
Important: Peaches are naturally high-acid and safe for water bath canning.
The Bottom Line
Peaches can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Absolutely. Pack in water, white grape juice, or apple juice. Sugar helps color and texture but is not required for safety.
Yes. The skins become tough after processing. The boiling water blanch makes peeling quick and easy.