Canned Peaches in Syrup: The Easy Recipe for a Timeless Summer Preserve!

It’s peach season! And while we love peaches, there comes a time where you simply don’t know what to do with the overabundance of peaches. So what do you do? How do you make sure of all the peaches without them going to waste? Well, we’re glad you asked. The answer lies in canning peaches. This is an easy, beginner-friendly tutorial for canning summery peaches in simple syrup.

Canned peaches are a great way to preserve fresh fruit and enjoy it all year round—even when it’s no longer peach season. You will need ripe peaches, clean jars, sugar, and water. You can make it without a pressure canner, so make sure to check out our tips below.

You can eat these tender, sweet peaches on their own straight from the jar, or use it to make pancakes, cakes or peach cobbler.

What are Peaches in Syrup?

The history of canned peaches in syrup dates back to the late 19th century when the process of canning fruits became more widespread. Initially, the invention of canning was aimed at preserving food for long durations, particularly for soldiers and sailors. Peaches, a popular and highly perishable fruit, found a perfect match with this preservation method. By the early 20th century, canning technology had improved, and the use of syrup, typically a mixture of sugar and water, became a common practice to enhance flavor and prolong shelf life. The syrup not only helped in maintaining the peaches' texture and taste but also acted as a natural preservative. This innovation made canned peaches a convenient and delicious option for households, significantly contributing to the fruit's year-round availability and popularity. Over time, canned peaches in syrup became a staple in many kitchens, enjoyed in desserts, salads, and as a sweet snack on their own.

Tips for The Best Peaches in Syrup?

• Opt for peaches that are ripe but still firm. Overripe peaches can become mushy during the canning process, while under-ripe ones may lack the desired sweetness and flavor.
• To easily peel peaches, blanch them in boiling water for 30-60 seconds and then plunge them into ice water. The skins should slip off effortlessly. Remove the pits carefully to keep the peach halves intact.
• Make sure to fill the jars up to the brim with syrup and seal them tightly to prevent air from entering, which can cause spoilage.
• Be precise with the pasteurization process. Boil the jars for the recommended time to ensure they are properly sealed and sterilized. This step is crucial for long-term storage.
• After pasteurization, let the jars cool gradually to room temperature. Rapid cooling can sometimes cause jars to crack or the seal to break.

What Are The Best Type of Peaches to Can?

There is one important thing to consider when choosing the right peaches. Go for orange/yellow peaches. The white ones are not acidic enough, which means they won’t be safe for long-term canning. Look for ripe, but not overripe.

Do I Need to Peel The Peaches Before Canning Them?

Yes, you should peel peaches before canning them. Peeling removes the skin, which can become tough and unpleasant in texture during the canning process. Peeling also helps the syrup penetrate the fruit more evenly, enhancing the flavor and overall quality of the canned peaches.

Can I Flavor The Syrup In Any Way?

Absolutely! Adding spices like cinnamon sticks, cloves, or vanilla beans can enhance the flavor of the peaches. You can also infuse the syrup with a splash of lemon juice or almond extract for a unique twist. Just ensure any added flavors complement the peaches and are safe for canning.

What Can You Do With Peaches in Syrup

Canned peaches can be used in a variety of ways. You can enjoy them as a simple snack, add them to desserts like peach cobbler or pie, blend them into smoothies, top them on yogurt or ice cream, or include them in fruit salads. They also work well in savory dishes, such as grilled peach and chicken salads.

How to Make Sure That The Jars are Sealed Properly

For food safety purposes, it’s important to make sure that the jars are sealed properly. Use a silicone oven mitt to close the lids, this will give you a better grip to close them tightly. A few hours after canning the jars, you can double-check the seal. Do this by tapping the lids, and if they pop, it hasn’t sealed properly.

More Canned Recipes To Try for Preserves

Canned Grapes

Canned Potatoes

Canned Pickled Beets

How to Can Corn on The Cob

Canned Peas

How to Store Peaches in Syrup

Peaches in syrup can be stored tightly closed in their jars, in the pantry or in a cool, dark and dry place, for up to 1 year. Once opened, they must be placed in the refrigerator and consumed within 3-4 days.

How to Make Peaches in Syrup

Start by preparing the syrup. In a pot, pour the water and sugar, and let them cook together, to dissolve the sugar, stirring continuously. The sugar should dissolve completely. When the water becomes clear again, you can remove it from the heat and let it cool.

Meanwhile, place the pitted and peeled peaches, halved, in a jar.

Then, pour the syup up to the brim, submerging the peaches, and sealing the jar tightly.

To pasteurize the jars, put them in a large potw with high sides and pour water up to the brim. Let it bring a boil, and after it starts boiling, let them cook for about 3 minutes. Turn off the heat and carefully take out the jars, turning them upside down on the table. Let them cool down.

Whenever you want, enjoy your peaches in syrup!