Canning can be so much work, and there are very few recipes I find to be totally worth it—but these canned peaches in honey syrup is my absolute favorite. Learn how to can peaches (it’s actually very straightforward) to make the most delicious peaches ever.
How to Can Peaches
For about a decade, we lived in a house with a peach tree in the backyard. Every few years we’d get a bumper crop, so I learned how to freeze peaches and can them. This recipe for canning peaches in a simple honey syrup is, hands down, my favorite way to preserve peaches.
It’s actually the only food I will go out of my way to can each summer—they’re that good.
So if you have excess peaches or you see peaches for a really great price (I just got a half bushel at the farmer’s market for $1 a pound), this is a wonderful option.
Peaches in Honey Syrup
The peaches in this recipe are preserved in a honey simple syrup that’s a combination of honey and water. It adds amazing flavor, and you can use the syrup from the jar over pancakes, plain yogurt, and ice cream, or to sweeten smoothies.
You don’t have to pre-cook or peel the peaches before you process them, which makes this method even better.
This is great for everyone over age 1. (Honey isn’t safe for babies.)
Ingredients You Need
To make this recipe, you will need the following ingredients and equipment.
- Peaches: Any type of peaches work well here, and they can be ripe or just underripe. It doesn’t matter.
- Lemon: A little lemon juice helps prevent the peach slices from browning as you cut them, and get the various aspects of the process going.
- Honey: We mix honey with water and pour it over the peaches to preserve them in the jars.
- Canning jars with lids and bands, large pot with rack, canning tongs, and a timer: I prefer wide-mouth half-pint jars for this recipe, as I find that size to be easiest to fill.
TIP: This works best on a high-powered burner with your vent on, as the pot will boil for a long period of time and you want to make sure that steam isn’t all staying in your kitchen.
Step-by-Step Instructions
Here’s a look at how to can peaches in broad strokes so you know what to expect. Scroll down to the end of this post for the specific information.
- Bring a large pot of water to a boil and sterilize your jars, lids, and bands.
- Warm the honey and water in a separate medium pot.
- Wash your peaches and slice them. Discard the pits. Place into the clean jars, pressing down to pack them in. (Squeeze a little lemon over the slices if there’s any time between when you slice them and when you pack the jars.)
- Add the warm honey syrup over the peaches, leaving about 1/4-inch headspace at the top of the jars. Add a sterilized lid and band, close tightly.
- Process the jars at a rolling boil. Remove from the water and let cool on a wire rack.
How to Store
Store cooled jars in a cool, dry place for up to a year. (We usually store in our basement.) Once you open a jar, store it in the fridge for up to 2 weeks.
Best Tips for Success
- Serve the peaches with plain yogurt, vanilla ice cream, or oatmeal, or in a bowl on their own.
- Avoid honey for babies under age 1.
- Use any variety of peaches you like. They can be ripe or underripe. (It works best if they’re not overripe.)
- Review the basics for food safety and water bath canning.
Related Recipes
Snacks
Easy Stewed Peaches
Recipes
Easy Peach Sauce
Muffins
Fluffy Peach Muffins
Preserving
How to Freeze Peaches (the Easy Way)
I’d love to hear your feedback on this post, so please comment below to share!
How to Can Peaches
Ingredients
- 1 cup honey
- 3 cups water
- 1 lemon
- 3 quarts peaches (ripe, yet firm; approximately 4-5 pounds or 10-12 medium peaches)
Instructions
- Bring a large pot of water to a boil over high heat. Sterilize your jars. Keep the jars submerged in the hot water until ready to pack them. Wash lids and bands in hot, soapy water, and dry. Set aside until needed. Pre-heat the jars in the hot (180°F) water. (Keeping jars hot prevents them from breaking when filled with hot peaches and honey syrup.)
- Wash the peaches, slice them in half, then into quarters, and add to a bowl. Discard the pits. Squeeze a little lemon juice over top to prevent them from browning as you work.
- Add the honey and water to a medium pot over medium heat. Bring to a simmer.
- Place the peaches into the clean, hot jars, one at a time. (Use a jar lifter to remove a hot jar from the water bath. Empty all the water out of each jar.) Press the peaches down to pack them in the jar.
- Add the honey syrup over the peaches to cover, leaving about 1/4-inch headspace at the top of the jars. Remove air bubbles by sliding a bubble remover or thin rubber spatula along the sides of the jar. Wipe the edges of the jar clean with a clean towel. Add a clean lid and band and close tightly.
- Place each jar in the water bath as you work. Be sure that there's at least 1-2 inches of water on top of the jars.
- Let the water come back to a rolling boil. Process the jars for 25 minutes. (Start the timer when the water boils, not when you put the jars into the canner.) Remove the jars from the water and set upright onto a towel. Leave the jars be for 12-24 hours so they seal fully. You'll know they sealed properly when the top of the lid doesn't give when you press on it.
Equipment
Notes
- Store cooled jars in a cool, dry place for up to a year. (We usually store in our basement.) Once you open a jar, store it in the fridge for up to 2 weeks.
- Serve the peaches with plain yogurt, vanilla ice cream, oatmeal, or in a bowl on their own.
- Avoid honey for babies under age 1.
- Use any variety of peaches you like. They can be ripe or underripe. (It works best if they’re not overripe.)
- Review the basics for food safety and water bath canning.
