These homemade canned peaches are sweet, fresh, and perfectly preserved in a customizable syrup. They’re ideal for enjoying summer flavor all year long and make a great addition to desserts, breakfasts, and snacks.
Introduction
Canning peaches at home is easier than it seems, and the results are far superior to store-bought versions. Fresh peaches, gently blanched and packed in a simple syrup, stay vibrant, juicy, and full of natural flavor. Whether you like a light, subtly sweet syrup or a rich dessert-style one, this recipe offers multiple options to match your taste.
Why You’ll Love This Recipe
You’ll love this recipe because it uses simple ingredients, keeps the peaches naturally flavorful, and lasts up to a full year in storage. It’s budget-friendly, customizable, and perfect for stocking your pantry or gifting.
Ingredients
For the Peaches (Makes 4 jars, 500 ml each)
8 to 10 ripe peaches (about 2 kg)
1 to 2 tablespoons lemon juice
Cold water for soaking
For the Syrup
Light Syrup: 1 cup sugar + 4 cups water
Medium Syrup: 1½ cups sugar + 4 cups water
Heavy Syrup: 2 cups sugar + 4 cups water
Instructions (Step-by-Step)
Prepare the Peaches: Bring a large pot of water to a boil. Place peaches in the boiling water for 30 to 45 seconds. Transfer immediately to ice water. Peel the skins, slice the peaches in half, remove the pits, and cut into wedges if desired. Toss slices in lemon juice mixed with cold water to prevent browning.
Make the Syrup: Add sugar and water to a pot and heat until the sugar is completely dissolved. Keep the syrup warm on low heat.
Fill the Jars: Pack peach slices tightly into clean, sterilized jars. Pour the hot syrup over the peaches, leaving 1 cm of headspace. Remove air bubbles by tapping the jar or using a spoon. Wipe the rims clean and close with lids.
Process the Jars: Bring a large pot of water to a simmer and place the jars inside, ensuring the water covers them by at least 2 to 3 cm. Process for 20 minutes. Carefully remove the jars and allow them to cool completely.
Variations
Light Cinnamon: Add half a cinnamon stick to each jar for a warm flavor.
Vanilla Infused: Add a small piece of vanilla bean or a few drops of vanilla extract to the syrup.
Honey Syrup: Replace part of the sugar with honey for a natural sweetness.
Tips for the Best Results
Use ripe but firm peaches to prevent mushiness.
Peel immediately after the ice bath for easy removal.
Pack jars tightly to avoid floating fruit.
Always sterilize jars to ensure safe long-term storage.
Storage Tips
Store sealed jars in a cool, dark place for up to one year.
After opening, refrigerate and use within 5 to 7 days.
Label jars with the date to track freshness.
Serving Suggestions
Serve over pancakes or waffles.
Use in peach cobbler or pies.
Add to yogurt or smoothies.
Serve over vanilla ice cream.
Pair as a sweet side with roasted meats.
FAQs
Can I use white or yellow peaches? Yes, both work well.
Do I have to peel the peaches? Peeling results in a better texture, but you may leave skins on if you prefer.
Can I reduce the sugar? Yes, but lighter syrups may shorten shelf life slightly.
Do I need special canning equipment? A large pot with a rack works well for water-bath canning.
Conclusion
Canned peaches in light syrup are a simple and satisfying way to preserve summer’s sweetness. With customizable syrup options and straightforward steps, this recipe ensures delicious, long-lasting peaches ready for baking, topping, or enjoying on their own.