How to Can Peaches

Stacked mason jars of canned peaches on white countertop

To make these delicious canned peaches, you'll need a big pot, pint-size mason jars (wide or regular mouth, though wide mouth is a little easier), new lids, bands, and a jar lifter. Look in the canning section of your market for supplies if you don't already have them.

Course Snack

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings -16

Calories 46kcal

Equipment

Calphalon 5-Quart Pot

Ingredients

1 cup honey
3 cups water
1 lemon
3 quarts peaches (ripe, yet firm; approximately 4-5 pounds or 10-12 medium peaches)

US Customary - Metric

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.

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.

Nutrition