Canned Fresh Peaches

Tess Geer


When peaches are in season, it's time to preserve their goodness for winter days. It's like opening a jar of summer! Peaches brown very quickly. Use Fruit Fresh to keep them golden. You can find it in the canning section.

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Step 1 Direction Photo

1Each quart jar will require 2-3 lbs of peaches. Peel peaches. Find instructions here:
Peeling Fresh Peaches

2As you peel and wedge the peaches, place them in a bowl containing 2 cups water and 1/4 cup Fruit Fresh (for 8 lbs, adjust for less). When it gets full, remove the peach wedges to a bowl and continue peeling and wedging the peaches.

3Sterilize jars and keep warm. Prepare water bath canner, lids and rings.

Step 4 Direction Photo

4Prepare syrup. The ration is six cups water to two cups sugar. Each quart will need approximately 1/2 cup liquid so adjust up or down as needed. Combine sugar and water in a large sauce pan. Cook over high heat stirring constantly until sugar has dissolved. Set aside.

5When you are ready to pack the jars, bring the syrup back to a simmer. Firmly pack peaches into jars. Fill to 1/2 inch from rim. Sprinkle 1 tsp Fruit Fresh on top of peaches for quarts, 1/2 tsp for pints.

6Carefully pour hot syrup over peaches leaving 1/4 inch head space. Run a small spatula around inside of jars and add more syrup if necessary to bring back to 1/4 inch headspace. Wipe rims of jars thoroughly with a damp paper towel. If there is syrup on the rims, the lids may not adhere during processing.

Step 7 Direction Photo

7Process in boiling water bath 30 minutes for quarts, 25 minutes for pints. Remove after processing to a clean dishtowel and let rest for 12 hours. Check for seal. Reprocess or refrigerate any unsealed jars. Store in a cool, dark pantry for up to one year.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Heirloom
Hashtags: #canning, #peaches