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Canned Peaches with Syrup: A Sweet Tradition Worth Preserving
There’s something undeniably comforting about opening a jar of home-canned peaches. The scent is warm and nostalgic, the flavor sweet and sun-kissed—like capturing summer in a jar. Whether you enjoy them on pancakes, spooned over yogurt, baked into cobblers, or straight from the jar, canned peaches with syrup are a timeless kitchen staple.
If you’ve ever wanted to preserve your own peaches, you’ll be pleased to learn that the process is simple, rewarding, and results in a product far superior to anything you’ll find on a store shelf.
Why Make Your Own Canned Peaches?
Homemade canned peaches offer several benefits:
- Better flavor – Peak-season peaches are incredibly sweet, tender, and fragrant.
- Control over ingredients – Adjust the sweetness and syrup strength to your taste.
- Long shelf life – Properly canned peaches last for months on your pantry shelf.
- Versatility – Perfect for desserts, smoothies, breakfast dishes, and snacking.
Whether you’re new to canning or experienced with food preservation, this recipe is a classic that never disappoints.
Ingredients You’ll Need
For the Peaches
- 8–12 fresh peaches (ripe but firm)
- 1 tbsp lemon juice (optional, to prevent browning)
For the Syrup
Choose the sweetness level you prefer:
Light Syrup:
- 2 cups water
- 1 cup sugar
Medium Syrup:
- 2 cups water
- 2 cups sugar
Heavy Syrup:
- 2 cups water
- 3 cups sugar
How to Make Canned Peaches with Syrup
1. Prepare the Peaches
Bring a large pot of water to a boil. Cut a shallow “X” on the bottom of each peach, then place them in the boiling water for about 30 seconds. Transfer immediately to an ice bath.
The skins will slip off easily.
Slice peaches in halves or wedges, removing the pits. Toss lightly with lemon juice if you want to keep them bright.
2. Make the Syrup
In a saucepan, combine water and sugar according to your desired syrup strength. Heat gently until the sugar dissolves completely, then keep warm.
3. Fill the Jars
Pack the peach slices snugly into clean, sterilized jars. Pour the warm syrup over the peaches, leaving about ½ inch of headspace. Tap gently to release air bubbles.
Wipe the jar rims clean, then seal with lids and bands.
4. Process the Jars
Place jars in a boiling water bath canner, ensuring they’re fully submerged.
Process pint jars for 20 minutes and quart jars for 25 minutes (adjusting for altitude if needed).
Remove jars and let them cool undisturbed for 12–24 hours. Check for proper seals before storing.
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Storage & Shelf Life
Properly sealed canned peaches can be stored in a cool, dark place for 12–18 months. Once opened, refrigerate and use within a week.
How to Use Canned Peaches
Canned peaches are wonderfully versatile. Try them:
- Over ice cream or yogurt
- In peach cobbler or crisp
- Blended into smoothies
- With pancakes or waffles
- Straight from the jar for a sweet treat
They also make excellent gifts, especially when packed in pretty jars with a ribbon and label.
Final Thoughts
Canned peaches with syrup are more than just a recipe—they’re a tradition. With just a bit of prep and a handful of ingredients, you can preserve the essence of summer and enjoy it all year long. This simple, classic method creates peaches that are soft, juicy, fragrant, and beautifully sweet.
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