Do I have to peel the peaches?

Yes, for safe canning and better texture. The skins can be tough and may harbor bacteria. They also have more exposure to any sprays used on the fruit.

Can I use clingstone peaches?

You can, but they’re harder to pit. Freestone varieties save time.

Do I need to use sugar?

No — sugar is for flavor and texture, not safety. You can use juice or water instead, but the fruit may brown sooner without sugar.

How do I adjust for altitude?

Add extra processing time: 1,001–3,000 ft: +5 minutes 3,001–6,000 ft: +10 minutes Above 6,000 ft: +15 minutes

What if a jar doesn’t seal?

Refrigerate and use within a week, or reprocess within 24 hours with a new lid.

Absolutely — cinnamon sticks, cloves, or a vanilla bean in the jar can add a nice twist.

How to Can Peaches - Step-by-Step Guide with Video

Home Canned Peaches

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Instructions for canning peaches in a water bath canner using hot pack or raw pack methods.

Author: Laurie Neverman
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 7 quarts 1x

Ingredients

Fresh, ripe peaches (freestone varieties are easiest to work with). You need about 2 pounds per quart for peach halves, or about 3 pounds for slices or chunks.
Water, juice, or sugar syrup for packing

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Instructions

1. Choose firm-ripe peaches without bruises or soft spots. Wash peaches well.

2. Bring a large pot of water to a boil. Drop peaches in boiling water for 30–60 seconds, then transfer immediately to ice water. Slip off the skins — they should peel easily.

3. Cut peaches in half, remove pits, and slice if desired. Keep slices in a bowl of water with a splash of lemon juice or ascorbic acid to prevent browning while you work.

4. Heat your syrup, juice, or water in a saucepan. Keep it hot for packing.

Filling the Jars – Raw Pack or Hot Pack

To Raw Pack: Pack raw peach halves (cavity side down) or slices into jars. Pour hot liquid over fruit, leaving ½ inch headspace. Remove air bubbles, wipe rims, place lids and bands (fingertip tight).

To Hot Pack: Add prepared peach halves or slices to the hot liquid in a saucepan. Heat for 5 minutes to help drive out air from the fruit. Pack hot fruit into hot jars, cavity side down for halves. Cover with hot liquid, leaving ½ inch headspace. Remove air bubbles, wipe rims, place lids and bands (fingertip tight).

6. Place jars in the canner with at least 1–2 inches of hot water above the top of the jars. Bring to a rolling boil and start timing once boiling.

For Raw Pack: Pints: 25 minutes, Quarts: 30 minutes
For Hot Pack: Pints: 20 minutes, Quarts: 25 minutes
Adjust for altitude if needed.

7. Remove jars and place on a towel, away from drafts. Let cool 12–24 hours. Check that the jars have sealed properly. Lids should be concave and not flex when pressed. Label and store in a cool, dark place.

Notes

Packing liquid options:

Light syrup: 2 cups sugar + 5 cups water, heated until dissolved
Medium syrup: 3 cups sugar + 5 cups water, heated until dissolved
Fruit juice: White grape juice, apple juice, or peach juice
Water: Use with added lemon juice (1 Tbsp per pint, 2 Tbsp per quart)

We used 2 batches of light syrup for seven quarts of peach halves.

Altitude adjustments – Add extra processing time:

1,001–3,000 ft: +5 minutes
3,001–6,000 ft: +10 minutes
Above 6,000 ft: +15 minutes

Find it online: https://commonsensehome.com/how-to-can-peaches/