Canning Peaches in Slices or Halves
Canning peaches is a great way to put delicious, homemade peaches on your table in the middle of winter. Follow our step-by-step guide to canning peaches here.Adapted from the Ball® Complete Book of Home Preserving.
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Servings: 24 servings (makes 8 pint jars or 4 quart jars)
Calories: 98kcal
Ingredients
- 8-12 pounds peaches peeled, halved or sliced, pitted, and treated to prevent browning and drained
- 1 batch hot syrup see notes
Instructions
Raw-Pack Method
- Prepare canner, jars, and lids for canning.
- Heat syrup ingredients over medium-high heat until combined and hot. Keep syrup hot during canning.
- Pack peaches into hot jars, stopping ½" below the edge of the jar. Peach halves should be packed cavity side down.
- Ladle hot syrup over the peaches, leaving ½" headspace. Remove air bubbles and add hot syrup if necessary to bring the headspace back to ½".
- Wipe rims of jars, place on the lid, and screw on the band until fingertip tight.
- Place jars in canner, ensuring they are covered by at least one inch of water. Bring to a boil and process pint jars for 25 minutes, or quart jars for 30 minutes.
- Turn off the heat, remove canner lid, and wait 5 minutes before moving the jars to a towel on the counter to cool completely. After 24 hours, check the seal of the lids—if they don't flex when you press on the center, your peaches are safe to store at room temperature.
Hot-Pack Method
- Prepare canner, jars, and lids for canning.
- Heat syrup ingredients over medium-high heat in a large saucpan until combined and hot. Reduce the heat to medium-low.
- Heat peaches in the syrup, one layer at a time, until heated through. It should take about one minute per layer.
- Use a slotted spoon to pack hot peaches (halves should be cavity-side down) into hot jars, stopping ½" below the edge of the jar.
- Ladle hot syrup over the peaches, leaving ½" headspace. Remove air bubbles and add hot syrup if necessary to bring the headspace back to ½".
- Wipe rims of jars, place on the lid, and screw on the band until fingertip tight.
- Place jars in canner, ensuring they are covered by at least one inch of water. Bring to a boil and process pint jars for 20 minutes, or quart jars for 25 minutes.
- Turn off the heat, remove canner lid, and wait 5 minutes before moving the jars to a towel on the counter to cool completely. After 24 hours, check the seal of the lids—if they don't flex when you press on the center, your peaches are safe to store at room temperature.
Notes
- Peaches may be preserved in light syrup, medium syrup, heavy syrup, fruit juice, or even water. See chart within the post for exact ratios and details.
- Hot packing is the preferred method for canning peach halves or slices. Heating the fruit before packing reduces air bubbles.
Nutrition
Serving: 1serving | Calories: 98kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Sodium: 2mg | Fiber: 3g | Sugar: 20g
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