There’s nothing like the taste of ripe summer peaches tucked into a jar for the colder months ahead. This beginner-friendly guide will walk you through how to can peaches safely using a water bath canner... no weird store-bought taste, just real fruit and a little sweetness, the way it should be.

Canned peaches in jars on a counter with fresh peaches.

My husband and children love peaches. I used to, but something about canned peaches at the store makes them taste funny to me... I can't tell you exactly what it is, but I stopped eating canned peaches years ago because of it. Needless to say, I was really hesitant to can my own home-canned peaches but figured the rest of the family would devour them if I didn't care for them.

Canning peaches is really straightforward and a perfect beginner recipe for using a water bath canner. You only need water, sugar, peaches, jars and lids, and a pot deep enough to cover the jars with a couple inches of water that has a lid.

Why You’ll Love Home-Canned Peaches

Store-bought peaches never quite hit the mark for me. Maybe it’s the tinny syrup or that too-slick texture. But when you preserve your own, you get control over the sweetness, flavor, and ingredients.

Whether you’re canning a haul from your local orchard or a box from the farmers market, this is a simple and satisfying way to capture the season.

Best Peaches for Canning

Fresh yellow-fleshed peaches safe for canning

You’ll want to stick with yellow-fleshed peaches for canning. These are considered safe for water bath canning thanks to their acidity.

Freestone peaches: These are ideal. The flesh pulls away easily from the pit, making prep a breeze.

Clingstone peaches: Still usable, but more work. You’ll lose more fruit when removing the pits.

❗ Avoid white-fleshed peaches. Their pH isn’t reliably acidic enough for safe home canning. If you’ve got a bunch, your best bet is to freeze them.

Look for ripe, firm peaches with a little give and no green at the stem. If they’re overripe or mealy, save those for peach butter or jam.

Choose Your Syrup (or Not)

One of the perks of home canning? You’re in charge of the syrup. From plain water to fruit juice to honey-sweetened syrup, here are your options:

Syrup Type	9 Pints	7 Quarts
Very Light Syrup	¾ c sugar + 6½ c water	1¼ c sugar + 10½ c water
Light Syrup (my go-to)	1½ c sugar + 5¾ c water	2¼ c sugar + 9 c water
Medium Syrup	2¼ c sugar + 5¼ c water	3¾ c sugar + 8¼ c water
Fruit Juice	Apple, white grape, or pineapple juice	Use undiluted or diluted
Honey or Maple Syrup	Use ⅔ of the sugar amount	Adjust per sweetness

🍯 Tip: Peaches canned in honey syrup are downright dreamy.

Hot Pack Method: Step-by-Step

This method gives you the best flavor and texture and it’s super beginner-friendly.

Prep Your Jars & Canner. Wash your jars and lids in hot, soapy water. Place jars in your canner, fill with water, and preheat to about 180°F while you work.

Peel & Slice the Peaches. Bring a large pot of water to a boil. Score a shallow X in the bottom of each peach. Boil peaches for 1–2 minutes, then transfer to an ice bath. Peel, halve (or slice), and pit.

🍑 You can leave them halved or slice to fit more in the jar.

Make Syrup & Heat Peaches. Combine your chosen syrup ingredients in a large pot. Bring to a boil. Add prepared peaches and return to a boil. Simmer peaches for 2 minutes to heat through.

Pack the Jars. Ladle hot peaches into hot jars. Top with hot syrup, leaving ½" headspace. Remove air bubbles and adjust headspace as needed. Wipe rims with a vinegar-dampened cloth. Add lids and rings, fingertip-tight.

Water Bath Process. Lower jars into boiling water, ensuring they’re covered by 1–2 inches. Cover and process:

20 minutes for pints
25 minutes for quarts
Adjust for altitude as needed

Turn off heat, remove lid, and let jars sit for 5 minutes. Transfer jars to a towel-lined surface and cool undisturbed for 12-24 hours.

Once sealed, remove rings and store jars in a cool, dark place. They’ll last 18 months or longer.

Why I Don’t Recommend Raw Pack

While technically safe, the raw pack method results in more shrinkage and less fruit per jar. You wind up with more syrup and less peach. The hot pack method ensures better flavor, fuller jars, and even syrup distribution.

FAQs

Can I use white peaches if I add lemon juice?

Unfortunately, no. There are no tested safe methods for canning white peaches due to inconsistent acidity.

Do I need to peel the peaches?

Yes, the skins can toughen in the jar and may affect safety.

How many peaches do I need?

For a 7-quart load: about 17½ pounds
For a 9-pint load: about 11 pounds

🫙 You don’t need more opinions. You need a starting point.

The Everyday Canning Guide is a free, practical walkthrough of canning basics. No fluff, no fear tactics, just what works in a real home.

If you’ve been overthinking canning, this is your sign to stop and start.

👉 Grab the guide »

📖 Recipe

7 Quarts

Easy Canned Peaches (Hot Pack Method)

Name: Easy Canned Peaches (Hot Pack Method)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 7
Cuisine: American, Preserving
Ingredients: 17 Lbs ripe, yellow flesh peaches (freestone variety works best); 2 1/4 Cups Sugar; 9 Cups Water

Prep Time: 30 minutes

Processing Time: 25 minutes

Total Time: 55 minutes

Preserve ripe summer peaches the easy way with this hot pack method for water bath canning. Sweet, tender, and shelf-stable... perfect for beginners.

Ingredients

17 Lbs ripe, yellow flesh peaches (freestone variety works best)
2 ¼ Cups Sugar
9 Cups Water

Instructions

Prep your jars & canner. Wash jars, lids, and rings in hot, soapy water. Fill the jars with water and place them in your canner, covering them with water as well. Warm everything up over medium-high heat until it reaches 180°F and keep it hot while you prep the peaches.
Peel and slice the peaches. Score the bottom of each peach with a shallow "X" and lower them into boiling water for 1–2 minutes. Quickly transfer to an ice bath to stop the cooking and loosen the skins. Slip the skins off, remove the pits, and slice however you like... I prefer thinner slices so more fit in the jar, but you can leave them in halves if that’s your style.
Make your syrup. In a large saucepan, combine your sugar and water (or juice, honey, etc.) and bring it to a boil. Need syrup options? I’ve listed plenty in the post above.
Heat the peaches. Once the syrup is boiling, add the peach slices. Bring everything back to a boil and let it simmer for 2–3 minutes to heat the fruit through.
Pack the jars. Using a slotted spoon, fill hot jars tightly with peaches. Ladle hot syrup over the top, leaving ½" headspace. Run a bubble remover or butter knife around the inside of the jar to release any trapped air and adjust headspace if needed.
Wipe, lid, and load. Wipe jar rims with a vinegar-dampened cloth to remove any sticky residue. Add lids and rings, tightening just fingertip-tight. Lower the jars into your waiting water bath canner.
Process. Make sure the jars are covered by at least 1" of water. Cover, bring to a rolling boil, and process:
Quarts: 25 minutes
Pints: 20 minutes
(Don’t forget to adjust for altitude... see notes.)
Cool and store. Once the time is up, turn off the heat and remove the lid. Let jars sit in the water for 5 minutes before transferring to a towel-lined counter. Let them cool undisturbed for 12–24 hours. Check seals, remove rings, and store in a cool, dark place for up to 18 months.

Notes

Syrup Options: You don’t have to use refined sugar — honey, maple syrup, or even juice (like white grape or apple) work beautifully. I list all the syrup ratios in the post so you can find what suits your taste and pantry best.

Raw Pack vs. Hot Pack: You can raw pack peaches, but I don’t recommend it. They shrink during processing, leaving jars half-empty and swimming in syrup. Hot packing gives you better texture, more fruit per jar, and richer flavor.

Altitude Adjustments: If you live above sea level, you’ll need to increase your processing time:

1,001–3,000 ft: add 5 minutes
3,001–6,000 ft: add 10 minutes
6,001–8,000 ft: add 15 minutes
8,001–10,000 ft: add 20 minutes

Peach Varieties: Only use yellow-fleshed peaches for canning. White peaches aren’t considered safe for water bath canning due to their low acidity.

Storage: Once sealed, jars will keep in a cool, dark place for up to 18 months. If any jars don’t seal, just pop them in the fridge and eat within a week.

Use Ideas: These are incredible straight from the jar, tossed into cobbler, spooned over ice cream, or layered in overnight oats. You won’t go back to store-bought.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 40gFiber: 4gSugar: 37gProtein: 2g

Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.

Canning Peaches Made Easy (No-Fail Hot Pack Method)