Canning Peaches



Water Canner

Canning Jars (500ml or 1L wide mouth Mason)

Wide mouth snap lid (I use Bernardin)

Tongs for removing jars from the boiling water

1 large pot of water

1 small pot of water

1 medium pot for making simple syrup

Making Your Syrup:

This will make enough for 4x 1L Jars

Very Light Syrup: 5 1/2 cups water (1.375L) + 1 1/4 cups sugar (300ml)

Light Syrup:  5 1/4 cups water (1.3L) + 2 1/4 cups sugar (550ml)

Medium Syrup: 5 cups water (1.3L) + 3 2/4 cups sugar (925ml)

Using Honey: 4 cups water + 1 cup sugar & 1 cup honey


You want to use firm, fully ripe peaches.

In a water canner; cover jars with warm water and heat to a simmer (180F/82C)

In a small pot, heat lids in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use.

Blanch peaches in boiling water for 30 – 60 seconds. Dip quickly into cold water after to cool and slip off skins. Halve & pit fruit.

Peaches may be canned in water, fruit juice or sugar syrup. Prepare syrup, approximately 5 cups (1.25L) for 7x 500 ml jars. In large stainless steel saucepan, combine water and sugar according to how you like your syrup (see measurements under ingredients).  Bring to a boil. If using water or fruit juice, place in saucepan; bring to a boil.

Pack peaches into a hot jar to within 3/4 inch (2cm) of top rim. Add hot liquid to cover peaches to within 1/2 inch (1cm) of top of jar (headspace). This is very important, as this headspace combined with heat is what causes the lids to seal properly.


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