Here’s a complete, traditional recipe for canned peaches in syrup (water-bath canning method).
🍑 Canned Peaches with Syrup (Water Bath Method)
🧂 Ingredients (Makes about 7 quart jars or 14 pint jars)
- 17–20 lbs fresh ripe peaches (freestone works best)
- 6–9 cups sugar (depending on syrup sweetness)
- 12–16 cups water
- ½ cup bottled lemon juice (optional but recommended for color & safety)
🥣 Syrup Options
Choose your preferred sweetness level:
| Syrup Type | Sugar | Water |
|---|---|---|
| Extra Light | 1 cup | 4 cups |
| Light | 2 cups | 4 cups |
| Medium | 3 cups | 4 cups |
| Heavy | 4 cups | 4 cups |
To make syrup:
Heat water in a large pot. Stir in sugar until dissolved. Bring to a gentle boil, then reduce to simmer. Keep hot.
🔪 Step-by-Step Instructions
1️⃣ Prepare the Peaches
- Wash peaches thoroughly.
- Blanch in boiling water for 30–60 seconds.
- Transfer immediately to ice water.
- Slip off skins.
- Cut in half and remove pits.
- To prevent browning, place peeled peaches in water with lemon juice (1–2 tbsp per gallon).
2️⃣ Prepare Jars
- Sterilize jars in boiling water (10 minutes).
- Keep jars hot until ready to fill.
- Simmer lids in hot (not boiling) water.
3️⃣ Raw Pack Method (Simpler)
- Pack peach halves tightly into hot jars, cavity side down.
- Pour hot syrup over peaches, leaving ½ inch headspace.
- Remove air bubbles.
- Wipe rims clean.
- Apply lids and bands until fingertip tight.
OR
4️⃣ Hot Pack Method (Better color & storage)
- Simmer peach halves in hot syrup for 3–5 minutes.
- Pack peaches into jars.
- Cover with syrup, leaving ½ inch headspace.
- Remove air bubbles.
- Seal jars.
5️⃣ Process in Water Bath
- Place jars in boiling water canner (water should cover jars by 1–2 inches).
- Process:
- Pints: 20 minutes
- Quarts: 25 minutes
(Add time for high altitude if needed.)
- Remove jars and cool undisturbed 12–24 hours.
✅ Check Seals
- Lid should not flex when pressed.
- Store sealed jars in a cool, dark place up to 1 year.
💡 Tips
- Freestone peaches are easier to pit than clingstone.
- Slightly underripe peaches hold their shape better.
- You can add ½ tsp vanilla or a cinnamon stick per jar for flavor.
- If a jar doesn’t seal, refrigerate and use within a week.
If you’d like, I can also give you:
- A low-sugar version
- A honey syrup version
- Or pressure canner instructions
