You bought a handful, maybe a whole box of peaches in season. You’ve eaten most of them, but they’re ripe now and there are a not-insignificant amount left. You look up “canned peaches recipe” and you find that the entire first page of results are for 9 peaches at minimum, up to 30 peaches?! Who is canning 7 quarts of peaches at a time from a recipe they just Googled?*
This is a recipe for a single pint/500mL Mason jar, which will fit roughly 3 peaches (sliced) or 1–1.5 lbs. Scale up as needed depending on how many peaches you have.
- 1 pint Mason jar with lid and band
- jar funnel (optional but helpful)
- 3 ripe (but not mushy) peaches
- 1 cup (120mL) water
- 1/2 cup (100g) sugar
- 1/4 tsp citric acid or 1 Tbsp lemon juice (optional)
To a pot that will fit your jar(s) and lid(s), add 1 inch of water. Set your jar(s) in upside down and throw in the lids* (not the bands). Bring the water to a bare simmer and keep it there while you handle the peaches.
In another pot, add the 1 cup water, 1/2 cup sugar, and 1/4 tsp citric acid. You can also use 1 Tbsp lemon juice, or omit these entirely. The extra acidity helps ensure the pH is low enough to be shelf-stable. Bring up to a simmer.
Wash and slice the peaches. This is a no-nonsense recipe, so we aren’t blanching and removing the skin. There really is no need.
Put the peaches into the simmering syrup and bring it all up to just barely a boil. If it goes a little further it will be ok.
Safely remove the hot jar(s) from the hot water, set upright, and with the aid of a jar funnel scoop the sliced peaches into the jar. I use a slotted spoon to scoop out the peaches and then pour the hot syrup in over top. Make sure the liquid comes up to 1/4 of an inch below the top.
Safely remove the lid(s) from the hot water and place onto the jar(s). Screw on the band(s) and tighten “fingertip-tight”. Too tight and the seal may be ruined.
Loosely wrap in a tea towel and allow to cool. You will likely hear the “pop” of the lid after an hour or more.
The next day, inspect the lids to ensure they’ve sealed. There should be no give. You should also be able to remove the band and the seal should remain intact. Refrigerate any jars that did not properly seal and use within a few weeks.
If there is syrup left over, make yourself a peach mint julep, or use it in just about anything that calls for simple syrup. Look at the beautiful color due to leaving the skin on!
Now that you have canned peaches, you can make peach cobbler!