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jar of canned peaches

Water Bath Canning Peaches in Light Syrup

This easy water bath canning recipe preserves sliced peaches in a light syrup with just 2 tablespoons of organic cane sugar per quart jar. Topped with boiling water and processed in a water bath canner, the peaches keep their fresh, natural flavor without heavy syrups. Perfect for enjoying on oatmeal, yogurt, desserts, or straight from the jar all year long
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Prep Time 30 minutes
Canning Time 30 minutes
Total Time 1 hour
Course: Dessert, Snack
Cuisine: American, Homesteading
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh ripe peaches freestone varieties recommended
  • 2 tablespoons Organic cane sugar per quart jar
  • Boiling water

Equipment

  • Water Bath Canner
  • Large Bowl
  • Quart Jars and Lids

Method
 

  1. Blanch peaches in boiling water for 30–60 seconds, then transfer to ice water. Slip off skins, slice in halves or wedges, and remove pits.
  2. Into each hot, sterilized quart jar, add 2 tablespoons of organic cane sugar. Pack jars tightly with sliced peaches, leaving ½ inch headspace.
  3. Pour boiling water over peaches, maintaining ½ inch headspace. Remove air bubbles with a bubble remover or clean utensil. Wipe jar rims and apply lids and bands until fingertip tight.
  4. Place jars into a boiling water bath canner with at least 1–2 inches of water above lids. Process quarts for 30 minutes (adjust for altitude
  5. Carefully remove jars and place on a towel to cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark pantry for up to 1 year. Refrigerate any unsealed jars and use within a week.

Notes

  • Use peaches that are ripe but still firm for the best texture.
  • A touch of sugar helps preserve color and flavor, but you can omit it for a water pack.
  • Try adding a cinnamon stick, vanilla bean, or slice of fresh ginger to jars for flavor variations.