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Easy Homemade Canned Peaches in Light Syrup Recipe for Perfect Preserves

homemade canned peaches in light syrup - featured image
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This simple recipe captures the fresh, sweet flavor of summer peaches preserved in a delicate light syrup, perfect for enjoying year-round without fuss or fancy ingredients.

Ingredients

Scale
  • 6 pounds fresh peaches (freestone varieties preferred)
  • 2 cups granulated sugar
  • 4 cups water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon canning salt (optional)

Instructions

  1. Wash peaches under cool running water. Bring a large pot of water to a boil for blanching. Score a small “X” at the bottom of each peach.
  2. Drop peaches into boiling water for 30-60 seconds until skins loosen. Transfer immediately to an ice water bath to cool. Peel skins off gently.
  3. Slice peaches in halves or quarters and remove pits. Keep slices uniform for even packing.
  4. In a large pot, combine sugar and water. Heat over medium until sugar dissolves. Stir in lemon juice and optional salt. Keep syrup warm but not boiling.
  5. Sterilize jars and lids by placing jars in boiling water for at least 10 minutes. Keep lids warm in hot water.
  6. Pack peach slices tightly into jars using a funnel, leaving 1/2 inch headspace.
  7. Pour warm syrup over peaches, maintaining 1/2 inch headspace. Remove air bubbles by tapping jars or running a non-metallic spatula around inside edges.
  8. Wipe jar rims clean. Place lids on jars and screw bands fingertip tight.
  9. Place jars on rack in canning pot. Cover with water at least 1 inch above jar tops. Bring to rolling boil and process for 20 minutes (adjust for altitude if needed).
  10. Remove jars carefully and cool undisturbed on towel for 12-24 hours. Check seals by pressing lids; they should not flex. Store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

Use just ripe but firm peaches to avoid mushy texture. The blanch-and-shock method makes peeling easier and prevents bitter peel taste. Avoid pressing fruit too hard when packing jars. Keep water level above jars during processing to prevent spoilage. Label jars with date and peach type. Properly sealed jars last up to one year; refrigerate after opening and consume within 7 days.

Nutrition

Keywords: canned peaches, homemade preserves, light syrup, peach canning, summer fruit preservation, easy canning recipe

Find it online: https://daintydine.com/easy-homemade-canned-peaches-in-light-syrup-recipe-for-perfect-preserves/