Canning Peaches in Syrup
Peaches

weights are always approximated..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Syrup (see chart below)
 very light
 very light
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select syrup strength and prepare syrup by combining water and sugar for pints or quarts in
    a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath for as referenced on chart above at 212 degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated by 1”
    to cool naturally as quickly as possible.
  10. Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
   Water per Pint Jar
 Sugar per Pint Jar
   Water per Quart Jar
 Sugar per Quart Jar
very light
   3/4 cup
 1/8 cup
   1-1/2 cups
 1/4 cup
light
   3/4 cup
 3/16 cup
   1-1/2 cups
 3/8 cup
medium
   3/4 cup
 1/4 cup
   1-1/2 cups
 1/2 cup
heavy
   3/4 cup
 5/16 cup
   1-1/2 cups
 5/8 cup
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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© 2004 David G. Blackburn
Follow jar and cap manufacturer's recommendations and instructions
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Peaches are easy to can at home using this recipe.

Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides. We add lemon juice to most
recipes to help protect the color.
Exception to standard canning
procedure: we recommend
Blanching and Peeling this fruit.
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Video 2:
Canning Fruit in
Syrup or as a Pie
Filling