Canning Peaches

I grew up in St. Louis, MO during the 1960’s. St. Louis had a Farmer’s Market on the south side of town that my family visited during the growing season. The fruit I most enjoyed during those visits was peaches. When we got home from the market my father and I would stand at the kitchen sink eating peaches so juicy that their juices dripped down our arms and ran off our elbows. After we ate all the fresh peaches our stomachs would hold, my mother would can them. That taste of summer during the long, cold winter months was a real treat!  

Selecting, Preparing and Canning Fruit

Peaches-Halved or Sliced

Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.

Adjust lids and process.

Processing directions for canning peaches in a boiling-water canner are given in Table 1.

Processing directions for canning peaches in a dial- or weighted-gauge canner are given in Table 2 and Table 3.

This document was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 2009. Reviewed November 2009.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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