These bottled peaches are a perfect way to enjoy fresh peachy goodness all year long. Preserve your peaches to enjoy the taste of summer all year.
I love eating fruit and vegetables in season. “In season” though depends on where you live. In California that might mean strawberries in April and May, peaches in July and August, lettuce in March. In northern states “in season” could mean peaches in August and September, potatoes in September and October, and raspberries in August and September.
Being able to eat fresh fruit ang veggies that you grew yourself is the best! It’s so fun to watch them grow and enjoy the literal fruits of your labors.
If you can’t grow these goodies in your own garden, then the next best thing is buying some delicious fruits or veggies from a local fruit stand or farmers marker.
Bottling produce can be time consuming, and it does require storage space. But I promise the results of having juicy peaches all year round are totally worth it!
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What do you need to bottle peaches?
- canning jars (with lids and rings if you’re buying them new)
- canning lids (the lids are not reusable between batches, but jars and rings are)
- a large pot
- wide mouth funnel (optional, but helpful)
- jar lifter (optional, but helpful)
Tips for Bottling Peaches:
- Peaches require a hot water bath that covers the bottles by at least an inch. Then the water needs to be a rolling or constant boil. The purpose of this is to kill any mold, yeast, or bacteria that might be in the fruit.
- Only use a water bath to can fruit. Canning vegetables required using a pressure cooker.
- Contact a local extension, or our local USU extension for more information and requirements. I of course of not a profession or expert in the matter.
- Freestone peaches are the easiest to use for bottled peaches. This means that the fruit comes away from the stone really easily. Some good freestone peach types are: Elberta, Glohaven, Golden Jubilee, Loring, or Early Amber.
- Our recipe is for 4 pints or 2 quarts. If you are bottling more peaches, adjust the simple syrup and peach numbers accordingly.
- Once the jars have completely cooled, test to make sure the lids are sealed. The lids should be tight in the middle and you should not be able to push the middle in with your finger.
- If the lids didn’t seal, you can process them in hot water ONE second time. If they don’t seal still, then you will need to enjoy the peaches within one week, stored in your fridge. Or you can place them in a freezer safe container for up to 2 months.
- When serving your bottled peaches, if the lid seems like it didn’t stay sealed, throw it away. Also throw it away if your fruit smells bad, or appears off.
How to Bottle Peaches?
First make a simple syrup, you’ll need a 4 to 1 ratio of water to sugar, though you can make it more or less sweet to your preferences. I don’t think sweeter is necessary. Do this by adding about 4 cups of water to 1 cup of sugar in a large pot. And bringing them to a boil until the sugar is totally dissolved.
Place your canning rings into a pot of boiling water to sterilize.
Then preparing your peaches, you can peel off the peach skin yourself with a knife, or by blanching them in boiling water. You choose whichever you prefer. Remove the pit of the peaches as well.
Then cut the peaches into slices (you can also just cut them into halves, depending what size you want for your canned peaches).
Add your cut and peeled peaches to a clean jar, enough to fill the jar to about 1 inch from the top. Carefully pour or ladle your simple syrup into the jars to cover the peaches completely. Make sure to leave at least 1/2 inch of space at the top.
Add one of the lids to the jar, and place a ring on top to seal it. Repeat with all additional jars and peaches.
Add your pint jars to your large pot, and cover them with water, by at least 1 inch over the op of them. Cover the pot with a lid.
Bring the water to a rolling boil over medium high heat, and then let the pot continue to boil for 15 minutes (for pint jars) or 25 minutes (for quart jars). Then turn off the heat.
Carefully remove the jars and set them on a towel on the counter to cool. As the jars cool the lids should be tight to show you the yare sealed. The middle should not be able to be pushed in and out, or else that means they didn’t fully seal.
Label your sealed bottles with the date, and store them in a cool, dark place for up to 18 months.
These bottled peaches are the best way to enjoy your fresh grown peaches all year long. They’re sweet, and so delicious! (Ps. So good in our peach cobbler dump cake, or just eaten straight from the jar.)
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For the Simple Syrup:
- 4 cups water
- 1 cup white sugar
- 24 medium peaches
- 4 cups simple syrup
- canning lids and rings
- pint jars
- canning pot
For the Simple Syrup:
- Add the water and sugar together to a medium sized pot and heat over medium low.
- The mixture doesn't need to boil, just cook it, stirring occasionally until the sugar is dissolved.
- Gather all your equipment. The jars, rings, lids, your canning pot, etc.
- Add your canning lids and rings into a large pot and add water to cover them. Heat the water over medium for a few minutes, but don't boil it. Then turn the heat off.
- Wash and scrub your peaches.
- Peel your peaches, and cut them in half, and remove the pit.
- Cut your peaches into additional slices if desired. You can add them to your jars in halves, quarters, or slices. Fill the jar up to 1 inch from the top.
- Carefully pour (or ladle) the simple syrup into the jars enough to cover the peaches completely. Make sure to leave at least 1/2 an inch of space at the top.
- Wipe the jar mouth and sides clean of any excess syrup or peach juice.
- Remove 1 canning lid and ring from the hot water and place them on the jar, and twist to close.
- Repeat with any additional peaches and jars.
- Add the peach jars to your large canning pot and cover them completely with water. Having it go at least 1 inch above the jars. Cover the pot with a lid.
- Heat the pot over medium high, and bring the water to a rolling boil. Let the water boil for 15 minutes (for pints) or 25 minutes (for quarts). Make sure to add more water if the level goes too low.
- Carefully remove the jars from the water and set them on a towel to cool.
- As the jars cool, the lids should seal. You might even be able to hear them pop. (Test the lids with a finger, the middle should not pop down, they should be tight)**
- Once all the jars are sealed, label them with the date (and peaches, if you might forget 😉 ) Store them in a cool, dry place for up to 18 months.
This bottled peaches recipe was originally published August 30, 2013. The text and pictures were updated for clarification on September 4, 2021.