peach canning recipe
The Best peach canning recipe
I also love that peaches are one of those fruits that pack a little nutritional punch. They’re packed with vitamin C and fiber, and their natural sweetness makes them a great way to satisfy a sweet tooth without the extra sugar. Plus, canned peaches keep well for months, so you’re not just preserving flavor—you’re also making sure no one goes without when the peaches aren’t in season. It’s a practical way to enjoy summer’s bounty year-round, and honestly, it’s one of those things that feels like a little win for the whole family. Whether you’re making a simple dessert with them, blending them into a smoothie, or using them in a savory dish, canned peaches are a versatile, no-fuss way to bring a little summer into any meal. And honestly? It’s one of those recipes that’s so easy, even the kids can help—just like my little one does when she’s old enough to hold a knife (with supervision, of course).
Easy Homemade Peach Preserves
A simple, no-jam recipe for sweet, thick peach preserves that pair beautifully with yogurt, cheese, or toasted bread. Perfect for summer meals and gift-giving.
🥘Ingredients
- 6 large ripe peaches, peeled and sliced (about 6 cups)
- 2 cups water
- 2 tbsp lemon juice
- 6 cups granulated sugar
- 1 tsp ground cinnamon
👨🍳Directions
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1
Wash peaches thoroughly under cool water. Peel, pit, and slice them into thin rounds. In a large pot, combine the sliced peaches, water, and lemon juice. Bring to a boil over medium-high heat. -
2
Once boiling, reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let peaches steep for 5 minutes. -
3
Strain the peach mixture through a fine-mesh strainer into a clean bowl, pressing gently to extract as much liquid as possible. Discard solids or save for another use. -
4
In the same pot, combine the strained peach liquid with sugar and cinnamon. Stir until sugar dissolves completely. -
5
Return the mixture to a boil, then reduce heat to a gentle simmer. Simmer uncovered for 30–35 minutes, stirring occasionally, until the mixture reaches 210°F (99°C) on a candy thermometer. This ensures a thick, jam-like consistency. -
6
Once thickened, ladle the preserves into clean, hot jars, leaving ¼-inch headspace. Wipe jar rims clean, then seal with lids. Process jars in a water bath for 10 minutes to ensure sterility.
🔧Equipment
- Large stockpot
- Wooden spoon
- Fine-mesh strainer
- Clean jars and lids
- Thermometer (optional but recommended)
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce sugar to 4 cups and add 1 tbsp pectin. Adjust simmer time to 25–30 minutes.
- Store preserves in a cool, dark place for up to 1 year. Refrigerate after opening.
- Use within 2 weeks for best texture and flavor.
Watch Video Of How Easy Homemade Peach Preserves Works
❓ Frequently Asked Questions About Peach Preserves
How long should I can peaches in water bath?
Canning peaches in a water bath requires about 45 minutes for whole peaches or 30 minutes for sliced peaches, depending on the size and type of jars used. Always check the jar size—small jars (16 oz) need less time than large jars (32 oz)—and follow the USDA guidelines for your specific jar type.
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Can I use fresh peaches instead of canned peaches for this recipe?
Yes, you can use fresh peaches, but they’ll need a few extra steps. First, peel, pit, and slice them, then simmer in water with a little sugar and lemon juice for about 15–20 minutes until tender. Drain well before packing into jars for the water bath process.
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What’s the best way to prevent peaches from turning mushy in canned jars?
To keep peaches firm, avoid overcooking them before packing. Use a clean, sharp knife to slice them evenly, and don’t overfill the jars—leave about 1-inch of headspace at the top. Stir the peaches gently after adding them to the jar to distribute them evenly, then process them in the water bath for the correct time.
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Why should I add lemon juice to the peaches before canning?
Lemon juice helps preserve color and flavor while preventing browning. It also adds a subtle tang that balances sweetness. Use 1 tablespoon of fresh lemon juice per quart of peaches (or ½ teaspoon per pint) before packing the jars to ensure freshness and a brighter appearance.
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Can I use this canned peach recipe for homemade jam?
No, this recipe is designed for whole or sliced peaches in jars, not jam. For jam, you’d need a different method—simmering peaches with sugar, pectin, and acid until thickened. If you want to make jam, look for a dedicated canning recipe that specifies that process.
