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Canning Fresh Peaches

A mason jar filled with canned fresh peaches in syrup, surrounded by halved peaches and other jars in the background.
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This step-by-step guide teaches you how to can fresh peaches at home using a simple honey syrup, preserving the taste of summer all year long.

Ingredients

Scale
  • 6–10 lb peaches (small to medium, peeled and pitted)
  • 2 ½ cups water
  • ½ cup honey
  • 1 tbsp fresh lemon juice
  • Optional: lemon juice or citric acid for soaking peaches

Instructions

  1. Blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath and peel skins.
  2. Halve and pit the peaches. Place them in a bowl of water with lemon juice to prevent browning.
  3. Prepare syrup by simmering 2½ cups water, ½ cup honey, and 1 tbsp lemon juice.
  4. Sterilize quart jars by boiling or using the dishwasher on a high-heat cycle.
  5. Pack peach halves into jars in a stacked pattern without forcing them in.
  6. Pour hot syrup into jars using a canning funnel, leaving ½ inch headspace. Top with boiling water if needed.
  7. Remove air bubbles using a spatula or chopstick and wipe jar rims clean.
  8. Apply lids and bands according to the manufacturer’s instructions.
  9. Place jars in a boiling water bath canner and process for 20 minutes.
  10. Remove jars and let cool on a towel for 24 hours. Check that all jars are sealed.

Notes

  • Use wide-mouth jars for easier packing and handling.
  • Cloudy syrup is usually aesthetic but may result from overripe fruit or air bubbles.
  • If a jar doesn’t seal, refrigerate and consume within a few days.
  • Label each jar with the canning date and store in a cool, dark place.

Nutrition

Find it online: https://recipeeasily.com/canning-fresh-peaches-2025/