This in-depth guide to canning peaches gives you everything you need to know to have delicious peaches on hand year-round! It is easier than you would think and yields the sweetest, most delicious results each time.
Wash and sanitize jars and lids. Keep jars warm in the oven set to 170F, set the lids aside in a clean bowl.
Bring water to a boil in a large canning pot (enough to cover the jars by 1 inch) as well as a second pot for blanching peaches. Prepare a large bowl with cold water and ice for the ice bath.
Slice peaches in half and remove the pit. Add peach halves to the second pot of boiling water to blanch. Boil for 2-3 minutes if your peaches are ripe, boil for 4-5 minutes if the peaches are still quite firm. Transfer peaches directly into the ice bath and allow them to chill for 2-3 minutes.
Peel the skins off the peaches. If they do not come off easily you may have to use a paring knife to finish peeling them. The softer your peaches are, the more easily the peel will come off.
Prepare your syrup by adding the water and sugar to a sauce pan and bringing to a light simmer and the sugar is completely dissolved. Keep the syrup hot while you finish preparing all the peaches.
Once the peaches are all ready to be jarred, remove warm jars from the oven using the jar tongs or a kitchen towel. Use a fork to place the peach halves in the jars flat side down. Fill the jars just under the bottom of the neck. It's better to undersell than to overfill.
Using a wide-mouthed canning funnel, ladle the hot syrup into each jar leaving 1/2 inch of headspace in the jar. Wipe the rims of the jars clean with a clean towel and use the magnetic lid lifter to place the lid on top of the jar. Tighten the ring to fingertip tight.
Use the jar tongs to transfer the jars into the pot of boiling water. Once all the jars are in the water replace the lid and bring back to a rolling boil. Once the water is boiling again set the timer for 30 minutes.
After 30 minutes is up, remove the pot from the heat and let it sit for 5 minutes. Remove the jars from the pot and set on a clean towel. You should hear the lids seal after a few minutes. Let the jars rest undisturbed for at least 12 hours before checking that they all sealed completely. Tighten the rings around the jars and store in a cool, dark place for up to 12 months.