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Basic canned peaches

Recipe by:


  • 2 to 3 lb. peaches per quart (use cling peaches for a firmer end result)
  • Light to medium simple syrup (see note)


Wash peaches; drain. Peel, cut, pit and halve. Make simple syrup. Cook peaches one layer at a time in syrup until peaches are hot throughout. Pack hot peaches into hot jars, cavity side down, leaving 1/2-inch headspace. Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove air bubbles with stirring stick and adjust 2-piece caps. Process pints for 20 minutes or quarts for 25 minutes in 190-degree water in a water bath canner.

Note: For a medium syrup, use 3 1/4 cups sugar and 5 cups water. For a light syrup, use 2 1/4 cups sugar and 5 1/4 cups water. This is enough for approximately 6 quarts.

Adapted from Ball Blue Book of Preserving.

Califonia Bountiful