Canning sliced peaches is a delightful way to preserve the flavors of summer and enjoy them throughout the year. This guide will provide you with everything you need to know to successfully water bath can or steam can sliced peaches in light syrup at home. From selecting the best peaches to choosing the right canning method, we’ll cover all the essential steps to ensure your canned peaches are delicious and safe to eat.
Selecting the Best Peaches
Before you begin the canning process, it’s essential to select the best peaches. Look for ripe but firm peaches that are free from bruises or blemishes. The peaches should give slightly when gently squeezed, indicating that they are ripe and juicy. Yellow-fleshed peaches are ideal for canning, as they have a sweet flavor and firm texture that holds up well during the canning process.
White-fleshed peaches can not be safely canned at home because they are not acidic enough. Use only yellow-fleshed peaches for canning.
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Ingredients needed for Canning Sliced Peaches in Light Syrup
This recipe comes from the Ball Canning Back to Basics Book on page 116. It yields about 4 (1-pint) jars or 2 (1-quart) jars of sliced peaches.
Sliced Peaches Ingredients
- 5 lbs firm, yellow-fleshed ripe peaches
- Ball Fruit-Fresh Produce Protector
- 3 cups light syrup (See instructions below)
Light Syrup Ingredients
This will yield 6 1/2 cups of light syrup. You can adjust the amount for less syrup as this recipe only requires 3 cups or you can use the excess syrup for other fruits.
- 2 1/4 cups Sugar
- 5 1/4 cups Water
Equipment needed for Canning Sliced Peaches
- Large Stainless Steel Pot (for Blanching)
- Large Bowl
- Knife
- Vegetable Peeler
- Cutting Board
- Water Bath Canner or Steam Canner
- Large Stainless Steel Pot or Enameled Dutch Oven (for making syrup)
- Pint Sized or Quart Sized Canning Jars
- Regular or Wide Mouth Canning Lids
- Regular or Wide Mouth Canning Rings
- Liquid Measuring Cups
- Measuring Cups
- Jar Lifter
- Slotted Spoon
- 1/2 Pint Canning Ladle
- Headspace Measurer
- De-Bubbler
Canning Instructions
Prepare Jars and Canner
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Preparing Your Peaches
Prepare Ball Fruit-Fresh Produce Protector mixture in a large bowl or add lemon juice to water in a large bowl.
Once you’ve selected your peaches, it’s time to prepare them for canning. Wash the peaches thoroughly under running water to remove any dirt or residue.
To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin.
To peel the peaches with blanching follow the next instructions.
Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed.
Remove the pit from your peaches with a knife. Using your knife and cutting board cut your peaches into slices and place them into the Ball Fruit-Fresh Produce Protector mixture or lemon water. Mix to make sure all pieces of peach are covered with water. This will prevent your peaches from browning.
Preparing the Light Syrup
Bring the sugar and water to a boil in a stainless steel pot or enameled Dutch oven. Stirring to dissolve the sugar. Reduce the heat. Cover the pot and keep hot until needed (Do not let the liquid evaporate).
Processing Instructions for Sliced Peaches in Light Syrup
Once you have hot jars, sliced peaches, and hot light syrup.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Raw Pack (Prefered Method for Peaches)
Working with one hot jar at a time. Pack the peach slices into a hot jar leaving 1/2 inch headspce. Ladle hot syrup over the fruit, leaving 1/2 inch headspace.
Use your de-bubbler to remove air bubbles and adjust headspace as needed by adding more syrup.
Hot Pack
Simmer the peach slices, one layer at a time, in the syrup until thoroughly heated. Pack the peach slices into a hot jar leaving 1/2 inch headspace. Ladle hot syrup over the fruit, leaving 1/2 inch headspace.
Use your de-bubbler to remove air bubbles and adjust the headspace as needed by adding more syrup.
Continued instructions for After Both Raw and Hot Pack
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
Repeat until all jars are filled.
Processing for RAW PACK
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars for 25 minutes or Quart Jars for 30 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars for 25 minutes or Quart Jars for 30 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Processing for HOT PACK
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars for 20 minutes or Quart Jars for 25 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars for 25 minutes or Quart Jars for 30 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Cooling Jars
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
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Frequently Asked Questions for Canning Sliced Peaches
Can I used White-Fleshed Peaches in this recipe?
No, White-fleshed peaches are not acidic enough to be used in canning recipes.
How long do canned sliced peaches last?
Canned sliced peaches can last for several years when stored in a cool, dark place.
What is the best way to enjoy canned sliced peaches?
Canned sliced peaches are delicious on their own or served over ice cream, yogurt, or oatmeal. They can also be used in baking recipes like cobblers and pies. My kids love them as a snack in their lunch boxes.
Can I can my peach slices in another syrup?
Yes, peach slices can also be canned in a medium syrup if you prefer
To make a medium syrup use 3 1/4 cups of sugar and 5 cups of water. That will yield 7 cups of Medium Syrup. Follow instructions above to disolve sugar in the water to make the syrup.
Can I add dry spices to the peach slices?
Dry spices don’t affec the pH of your preserved fruit in any way so feel free too add them to this recipe for an extra flavor twist. Here are some spices that pair well with many fruits: Cinnamon, Crystallized Ginger, Nutmeg, Cloves, Allspice, Vanilla Bean, Cardamom, Dried Thyme, Dried Oregano, Dried Rosemary, or Culinary Lavender.
Additional Peach Recipes
Here are some additional Peach Recipes:
Recipe Card
Canning Peach Slices in Light Syrup
Equipment
- Water Bath Canner or steam canner
- Steam Canner or water bath canner
- Large stainless steel pot or enamled Dutch Oven
- Enameled Dutch Oven or Large Stainless Steel Pot
Ingredients
Sliced Peaches Ingredients
- 5 lbs firm, yellow-fleshed ripe peaches
- Ball Fruit Fresh Produce Protector or lemon juice
- 3 cups Light Syrup
Light Syrup Ingredients – This will yield 6 1/2 cups of syrup. You can adjust the amount for less syrup
- 2 1/4 cups Sugar
- 5 1/4 cups Water
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- Prepare the Ball Fruit-Fresh Produce Protector mixture in a large bowl or add lemon juice to water in a large bowl.
- To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin. To peel the peaches with blanching follow the next instructions. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed. Remove the pit from your peaches with a knife. Using your knife and cutting board cut your peaches into slices and place them into the Ball Fruit-Fresh Produce Protector mixture or lemon water. Mix to make sure all pieces of peach are covered with water. This will prevent your peaches from browning.
- Prepare the Light SyrupBring the sugar and water to a boil in a stainless steel pot or enameled Dutch oven. Stirring to dissolve the sugar. Reduce the heat. Cover the pot and keep hot until needed (Do not let the liquid evaporate).
- Once you have hot jars, sliced peaches, and hot light syrup.Water Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Raw Pack (Prefered Method for Peaches)Working with one hot jar at a time. Pack the peach slices into a hot jar leaving 1/2 inch headspce. Ladle hot syrup over the fruit, leaving 1/2 inch headspace. Use your de-bubbler to remove air bubbles and adjust headspace as needed by adding more syrup.
- Hot PackSimmer the peach slices, one layer at a time, in the syrup until thoroughly heated. Pack the peach slices into a hot jar leaving 1/2 inch headspace. Ladle hot syrup over the fruit, leaving 1/2 inch headspace. Use your de-bubbler to remove air bubbles and adjust the headspace as needed by adding more syrup.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
- Repeat until all jars are filled.
- Processing for RAW PACKWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process pint jars for 25 minutes or Quart Jars for 30 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process pint jars for 25 minutes or Quart Jars for 30 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Processing for HOT PACKWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process pint jars for 20 minutes or Quart Jars for 25 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process pint jars for 25 minutes or Quart Jars for 30 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
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