Enjoy the bright, sweet flavor of summer peaches any time of year by canning peach halves at home. Canning peaches is straightforward and an excellent project for beginners since peaches only require a water bath canner for safe processing. Below are clear, practical steps to guide you through preparing, packing, and processing peach halves.
How to Can Peach Halves
Start by preparing your peaches: wash, peel, halve, and remove pits. If you need detailed peeling or blanching instructions, follow a trusted peach-preparation guide before continuing. While you work, fill your water bath canner with water and bring it to a boil.
Keep a separate pan of hot (not boiling) water on the back burner for sterilizing lids and sealing bands; lids should be hot to preserve the sealing compound, but boiling can damage them and compromise sealing.
Make a Syrup for Your Peaches
The syrup strength is a matter of personal preference. Common options include extra-light, light, medium, and heavy syrups. Below are typical sugar-to-water ratios for one batch of syrup to fill multiple jars. Adjust quantities to match how many jars you’ll fill.
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Type of Syrup
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Sugar
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Water
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Extra-Light
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1 1/4 cups
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5 1/2 cups
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Light
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2 1/4 cups
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6 1/2 cups
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Medium
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3 1/4 cups
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7 cups
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Heavy
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4 1/2 cups
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7 cups
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Combine the sugar and water in a pot, bring to a boil while stirring to dissolve the sugar, then reduce the heat and keep the syrup at a low simmer until ready to use.
Pack the hot, clean mason jars with peach halves, placing them cavity side down. Pour the hot syrup over the fruit, leaving 1/2 inch of headspace at the top of each jar. Remove air bubbles by sliding a plastic spatula or the handle of a wooden spoon around the inside edge of the jar; top up with additional syrup if needed to maintain 1/2 inch headspace.
Wipe jar rims clean, center the heated lids on each jar, and screw bands on until fingertip-tight. Place the jars into the canning rack and lower the rack into the boiling water bath. Ensure there is 1 to 2 inches of water covering the tops of the jars before you start timing.
Process
Process pint jars for 20 minutes and quart jars for 25 minutes. Begin timing only after the water in the covered canner returns to a full, rolling boil.
When processing time is complete, carefully lift the rack from the water and remove jars one at a time. Place them on a towel or cooling rack in a draft-free area, leaving space between jars. You should hear the lids “ping” as they seal over the next several hours; allow jars to cool undisturbed for at least 12 hours before handling.
Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within a few days. Enjoy peaches straight from the jar, or use them in desserts and baked goods—peach cream pie and other fruit-based recipes are great ways to showcase your canned fruit.
