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Mom's Canned Peaches


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  • 6 pounds firm ripe peaches
  • 2 cups sugar
  • 3 one-quart canning jars with new lids


Servings 3


Step 1

Bring kettle or deep pot filled with a few quarts of water to boil. Drop in peaches in 2 batches for about 1 minute. Remove from hot water and let stand until cool enough to handle. Cut peaches in half along seam, remove pits, peel and drop halves into bowl of cold water. Save 3 peach pits.

In bowl or plastic bucket, combine sugar and 5 cups water until sugar dissolves.

Put a peach pit in bottom of each jar and add peach halves, hollow sides down, until each jar is filled to within 1/2-inch of top. Add sugar water.

Screw on tops of jars tightly, then release tops about 1/4-turn (to allow rubber lids to expand during cooking). Fit wire rack into kettle, or tie together extra canning jar bands to fit inside. Place jars on rack and fill kettle with enough tepid water to cover jars. (If jars are too loose they may rattle around during cooking; wrap dish towels around them so they don't smash.)

Cover kettle and bring water to boil. Boil gently for 15 minutes. Remove jars and tighten lids with dish towel. Let cool on stack of newspapers or dish towels for 48 hours.

This recipe yields 3 quarts.

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