Small Batch Canned Peaches (Raw Pack or Hot Pack)

Pint jars of homemade canned peaches in syrup on a wooden table.

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Small Batch Canned Peaches (Raw Pack or Hot Pack)

Learn how to make canned peaches with fresh yellow peaches using either the raw-pack or hot-pack method. This small-batch recipe makes about 7 pint jars and includes syrup options, altitude adjustments, and step-by-step water bath canning instructions.

Prep Time45

Processing Time25

Total Time1 10

Course: canning

Cuisine: American

Servings: servings

Calories: 199kcal

Author: Jeri Walker

Ingredients

Peaches

5½ pounds yellow freestone peaches ripe but firm (about 3⅔ pounds after peeling and pitting)
Ascorbic acid, Fruit-Fresh, or lemon juice and water, for preventing browning

Light Syrup (my preference) - See more syrup options below in the Notes

5¼ cups water
2¼ cups granulated sugar

Instructions

Prepare the canner. Fill a boiling water bath canner about halfway with water and heat it. Wash 7 pint jars in hot, soapy water and keep them hot. Prepare lids and bands per the manufacturer's directions.
Prepare a solution to prevent browning. Mix an ascorbic acid or Fruit-Fresh solution per package directions, or combine ¼ cup of bottled lemon juice with 4 cups of cold water. Set aside.
Peel the peaches. Bring a large pot of water to a boil and fill a bowl with ice water. Blanch the peaches in small batches for 30-60 seconds, until the skins loosen, then transfer to ice water. Slip off the skins once cool.
Pit and slice. Halve the peaches and remove the pits. Leave in halves, or cut into quarters or slices. Place immediately into the anti-browning solution.
Make your chosen syrup. Combine the water and sugar for your preferred syrup strength in a large saucepan. Bring to a boil, stirring until the sugar dissolves. Keep hot while filling the jars.
Do either the Raw Pack OR Hot Pack method:
Raw pack: Drain the peaches and pack firmly into hot jars. Ladle boiling syrup over the peaches, leaving ½ inch headspace. Remove air bubbles, top up with syrup as needed, wipe rims, and seal.
Hot pack: Drain the peaches, add to a saucepan with enough syrup to cover, and bring to a boil. Pack hot peaches into hot jars and ladle hot syrup over them, leaving ½ inch headspace. Remove air bubbles, top up with syrup as needed, wipe rims, and seal.
Process the jars. Ensure jars are covered by at least 1 inch of water. Cover the canner with the lid and bring to a full rolling boil. At 0-1,000 feet: raw pack takes 25 minutes for pints or 30 for quarts; hot pack takes 20 minutes for pints or 25 for quarts. See the full elevation chart above for higher altitudes. Keep the water at a full boil the entire time.
Cool and check seals. When the processing time is up, turn off the heat and remove the canner lid. Wait 5 minutes, then use a jar lifter to remove the jars straight up without tilting them. Set them upright on a towel or cooling rack with space between each jar. Leave undisturbed for 12-24 hours, then check the seals. Remove bands, label, and store. Refrigerate any unsealed jars and use first.

Notes

Canning Syrup — Choose One

Very Light Syrup: 6½ cups water, ¾ cup granulated sugar
Light Syrup: 5¼ cups water, 2¼ cups granulated sugar
Medium Syrup: 5 cups water, 3¼ cups granulated sugar
Heavy Syrup: 5 cups water, 4¼ cups granulated sugar

No added sugar: Peaches may also be canned in water, apple juice, or white grape juice using the same processing times. The color and texture may not hold as well as peaches canned in sugar syrup.
Yield: Yield will vary with peach size and how tightly the jars are packed.
Use yellow peaches: Do not substitute white-flesh peaches. Some varieties aren't acidic enough for safe boiling water bath canning with this method.
Choose firm, ripe peaches: Very soft or overripe peaches will soften considerably during processing.
Cut style: Halves look nice, quarters pack easily into pint jars, and slices are convenient for later use in breakfast or dessert recipes.
Anti-browning solution: This step is for color, not canning safety, and can be skipped if a little browning doesn't bother you.
Raw pack vs. hot pack: Raw-packed peaches stay firmer but may float slightly. Hot packing removes more air and fits more fruit per jar.
Sugar and safety: The sugar in the syrup affects flavor, color, and texture, not safety. Peaches can also be canned in water, apple juice, or white grape juice using this method.
Jar size: Pints or quarts both work. Quarts need a longer processing time than pints at every elevation, so use the quart column above.
Adjust for altitude: Always use the processing time for your elevation.
Food safety: This recipe is based on tested recommendations from the National Center for Home Food Preservation for canning yellow peach halves or slices. Do not use white-flesh peaches or reduce the processing time for your jar size.

Nutrition