It’s easy to save summer’s bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!
It’s THAT time of the summer season when fresh peaches are at their peak, juicy and ready for the picking or buying! I LOVE to pick peaches straight off the trees at local U-Pick farms, support local hard-working farmers, AND get fresh peaches to cook, can, and bake with! You might enjoy canning Peach Jam, too!
I’ve been able to use fresh picked peaches in several recipes on this blog, including peach turnovers, homemade ice cream, pies, old-fashioned crisp, canned salsa, jam, overnight oats, and tarts! I LOVE fresh juicy peaches… they are one of my favorite summer fruits!
Once I learned about canning sliced peaches, I was hooked! I love being able to can peaches, put them in our pantry, and pull out a jar in the middle of a cold winter, and be taken back to “glorious Summertime” when I eat them!
The process of canning sliced peaches for long term storage is fairly easy… here’s how!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Canning Sliced Peaches – Prepare The Peaches
The first thing you will need to do is prepare the canning jars, lids, etc., AND peel the peaches. Of course, you can always peel them with a knife, but I’ve found a different way to do this easily (and do several peaches at a time)!
Place 3-4 peaches at a time into a large pot of boiling water. This helps to soften and loosen the peel. Only let the whole peaches stay in the boiling water for one minute, then remove.
As soon as you remove the peaches from the boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the “heating” process very quickly. Can you see how the skins are loosening from the peach in the photo below?
Remove peaches from ice water and you can easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin left on. Perfect. Repeat process with remaining peaches until done.
Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.
Prepare The Canning Jars And Equipment
Prepare and sterilize canning jars. I like to place them in my water bath canner (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches.
Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.
Prepare the syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, using medium high heat. Stir often until sugar dissolves. Turn heat to Low, and keep the syrup warm, until you are ready to fill canning jars, stirring occasionally.
Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches.
You CAN raw pack the peaches, but slightly heating them allows less air present in the jars (which can cause the fruit to “float” in the jar). Heating peaches is preferable.
Loading Peach Slices Into Jars
Remove peaches with a slotted spoon; pack the warm peach slices into prepared canning jars using a canning funnel, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.
Remove air bubbles from jars with canning utensil; adjust headspace, if necessary, by removing or adding warm syrup. I use canning utensils that only cost a little over $10 (no I am NOT an Amazon affiliate- just showing you what I use when canning sliced peaches, etc.).
Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness.
Carefully lower the jars (on their rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars). Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.
Once Done Processing The Jars
Once jars have been processed and you are finished canning sliced peaches, turn off the heat, and remove the canner lid.
Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don’t put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars “ping” as they seal) for 12 hours.
Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry!
I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated and used within a week.
And that is how canning sliced peaches is done! It’s actually fairly easy, and it’s very convenient having jars of fresh summer peaches n our pantry year round! I sure hope you will try this recipe!
Looking For More CANNING Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have have quite a few canning recipes for water bath AND pressure canners, including:
- Chocolate Raspberry Sundae Sauce
- How To Can Green Beans
- Blueberry Jam
- How To Can Asparagus
- Canning Cranberry Juice
Interested In More Recipes?
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Recipe Source: My guidebook for canning, called “Ball Complete Book of Home Preserving- 400 Delicious and Creative Recipes For Today”, pages 150 and 142. Published by Jarden Corporation, 2006.
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 8-12 pounds peaches , halved, pitted, treated to prevent browning
- 2¼ cups granulated sugar
- 5¼ cups water
The first thing you will need to do is prepare the canning jars, lids, etc., and peel the peaches. Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.
Prepare and sterilize canning jars. I like to place them in my water bath canner filled half way with water (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches. Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.
Prepare syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, on medium high heat. Stir often until sugar dissolves. Turn heat to Low; keep syrup warm, stirring occasionally, until ready to fill canning jars, stirring.
Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches. Remove peaches with a slotted spoon; pack peach slices into hot, prepared canning jars, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.
Remove air bubbles from jars; adjust headspace, if necessary, by removing or adding syrup. Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness. Carefully lower jars (on rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars). Cover. Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.
Once jars have been processed, turn off heat; remove canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don't put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars "ping" as they seal) for 12-24 hours.
Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry! I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated, and used within a week. ENJOY!
TIP FOR REMOVING PEACH PEELS: Place 3-4 peaches at a time into a large pot of boiling water. This helps to loosen peel. Only let the whole peaches stay in boiling water for one minute, then remove. As soon as you remove the peaches from boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the "heating" process quickly. Remove peaches from ice water and easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin. Repeat process with remaining peaches.
Here’s one more to pin on your Pinterest boards!