Grub Americana

Hot Pack Method of Canning Peaches

Recipe makes about 6 quarts

Whatcha Need


  • Canner (or large lidded stock pot with bottom rack)
  • Canning jars (preferably quart size)
  • Canning lids (new and clean)
  • Canning lid rings
  • Lemons
  • Cutting board
  • Paring knife
  • Large mixing bowls (at least two)
  • Ice
  • Canning funnel
  • Slotted spoon
  • Canning tongs
  • Clean dish cloths and a thick towel


  • 14-1/2 pounds fresh peaches (preferably yellow freestone)
  • 4 Tablespoons fresh lemon juice
  • 5-1/8 cups water (plus more for canner)
  • 1-1/3 cups granulated sugar
  • Ice

Whatcha Do


  1. Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
  2. In a Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peaches are.
  3. Wash and sanitize your jars. Keep them warm to avoid them cracking when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F. Wash your lids and set aside in clean place.
  4. Use a paring knife and cut the peach around the middle to separate. Remove the pit. Put the halves in a large bowl of water treated with lemon juice (~1/4 cup) or citric acid (1 tbsp). 14.57 lbs peaches, 0.21 cup lemon juice.

Blanching Peaches

  1. Fill a large bowl with ice water.
  2. Add one layer of peaches at a time to a pot of boiling water for about 60 seconds.
  3. Remove using slotted spoon and place in ice water for 1 minute. Using the slotted spoon, remove the peach halves from the ice bath one-at-a-time, then with you hands, gently peel the skin back. 

Canning Peaches - Hot Pack Method

  1. Combine 5-1/8 cups water, 1-1/3 cups sugar in a medium saucepan. Bring to a low boil and fully dissolve the sugar. Once the syrup is boiling, add the peach halves one layer at a time and heat for 2 minutes.
  2. Using a fork or slotted spoon, gently remove softened peach halves one at a time and put them cavity-side (where the pit was) down in the canning jar. Repeat with other peach halves until you have filled the jar. Tip: depending on the size of the peaches, you can fit about 3 to 3-1/2 peaches in a quart jar..
  3. Using a canning funnel, carefully ladle hot syrup into the jars, leaving 1/2 inch of headspace, the distance between the top of the food and the top of the jar.
  4. At this point, return your water in the canner back to a rolling boil.
  5. Using a long thin utensil (or chopsticks, or wooden spoon handle), remove all the air bubbles from each jar. Wipe jar rims very well with a hot damp rag to remove any residual syrup. Place a clean lid on each jar. Add a ring, and tighten to finger tip tight.
  6. Using canning tongs, gently place your jars in the canner. Put the lid on and once water returns to a boil, set your timer.
  7. Process jars based on the following elevation guide:
    0-1,000 ft - Pints =20 min Quarts =25 min
    1,001-3,000 ft - Pints = 25 min Quarts = 30 min
    3,001-6,000 ft - Pints = 30 min Quarts = 35 min
    6,000 ft+ - Pints = 35 min Quarts = 40 min
  8. Once the peaches have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner. Tip: use oven mitts to take the lid off because the steam is super hot.
  9. Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
  10. After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.


  • If planning to can multiple batches of peaches all at once, you can use a crockpot keep the syrup hot, instead of taking space on your stovetop.
  • Once the jars have sealed, remove the rings. Label and store sealed jars in a cool dark place for up to 18 months.

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