Why You’ll Love Canning Fresh Peaches in Light Syrup
- It’s super easy.
- You save summer’s taste.
- Canned peaches are so versatile.
- Enjoy peaches all year.
Amazing Canning Fresh Peaches in Light Syrup 1 Month
Learn how to preserve the sweet taste of summer by canning fresh peaches in a light syrup. This easy recipe ensures you have delicious peaches ready to enjoy anytime.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 6-7 pint jars
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 pounds ripe, unpeeled peaches
- 6 cups water
- 3 cups granulated sugar
- 1/2 teaspoon ascorbic acid (optional, for color retention)
Instructions
- Wash peaches thoroughly.
- Blanch peaches in boiling water for 30-60 seconds, then plunge into ice water.
- Peel, halve, and pit the peaches.
- Prepare the light syrup by combining water and sugar in a large pot. Heat, stirring until sugar dissolves. Add ascorbic acid if using.
- Pack the peach halves tightly into sterilized canning jars, facing them cut-side down.
- Pour the hot syrup over the peaches, leaving a 1/2-inch headspace.
- Remove air bubbles by running a non-metallic spatula around the inside of the jar.
- Wipe jar rims clean with a damp cloth.
- Place lids on jars and screw on bands fingertip-tight.
- Process jars in a boiling water bath for 20 minutes for pints or 25 minutes for quarts.
- Remove jars from the canner and let them cool on a towel-lined counter for 12-24 hours.
- Check seals. If a lid has not sealed, refrigerate the jar.
Notes
- Choose firm, ripe peaches for best results.
- Adjust sugar content for a heavier or lighter syrup.
- Ensure your jars and lids are properly sterilized before filling.
Nutrition
- Serving Size: 1 cup peaches in syrup
- Calories: 150
- Sugar: 38g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg