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Canning Peaches – Cold Pack Method

canned peaches


Canning Peaches
Cold Pack Method


1/2 bushel peaches = 13 quarts

Very Light Syrup

12 cups water
4 cups sugar


1. Wash peaches in cold water. You can also add a little bit of vinegar if you like, but I normally just use water. wash peaches
2. Blanch the peaches for 60 seconds. To blanch you want to submerge a few peaches at a time in boiling water for 60 seconds and then submerge them into ice cold water for 60 seconds. This helps to loosen the skins for easy peeling. blanch peaches
3. Remove skin from peaches. I find it easiest to use my thumb to rub the skin outward from where the stem was attached to the peach. Then grab the loose skin and peel, continue until all skin is removed. To keep peaches from browning I sprinkle with lemon juice after they have been peeled. Once the peaches are peeled, I get the syrup ready (See step 6). peel peach
4. Cut peaches in half and remove the pit. You may also quarter the peaches if you prefer. remove pit from peach
5. Place peach halves in jar cut side down. Continue adding peaches to the jar until they reach just below the rim of the jar. can peaches
6. Cover peaches with syrup mixture and allow for ½ inch headspace. Prepare syrup prior to placing your peaches in jars. Bring water to a boil and slowly add sugar, stir until dissolved. Reduce heat and keep syrup at a low boil. I find that 12 cups of water plus the desired sugar allows me to have enough syrup for 7 Quarts. syrup on peaches
7. Using a non metalic utensil remove air bubbles from the jar. It is best to grip the jar with a towel and tilt it slightly while you slide the spatula down the side of the jar. Do this around the jar several times until all visible air bubbles are removed. remove air bubbles from peaches
8. Check headspace and adjust accordingly. You should not have any peaches or liquid past the ½ inch headspace mark. If you have less the ½ inch headspace remove syrup or peaches to reach desired headspace. If you have more than ½ inch headspace add more syrup until your jar has ½ inch of headspace.
check peaches for headspace
9. Using a clean towel remove any liquid or food from the rim of the jar prior to placing the lid on the jar. Place the band on top of the jar and lid. When screwing the band on the jar be sure to have it finger tight. Having your band to tight can cause your lids to buckle and having your bands to loose can cause liquid to escape during processing.
clean rim of jar
10. Using a jar lifter place the jar into your canner. (Please ignore the fact that I am not using a jar lifter… I will learn one of these days!)
placing peaches in canner
11. Check water height. Water should cover cans by at least 1 inch. Prior to inserting my cans I fill up my stock pot (that I convert into a water bath) about ½ full of water. By the time I have inserted 7 Quart jars I usually have about 1 inch of water above the jars.
Check water height
12. Process jars according to your manual. I get the water going to a steady boil and then continue for 30 minutes. This is the suggested time for Quart jars at less than 1000 feet of altitude using the cold pack method. Once processing time is complete turn off the burner, remove lid and wait about 5 minutes. Once you have waited at least 5 minutes, use your jar lifter to lift the jars from the water bath and place onto a towel leaving 1 inch of space around the jars to allow for cooling. Do not disturb jars for at least 12-24 hours. Check lids to ensure proper seal, you should not be able to flex the lid up & down. If jars did not process correctly you can reprocess them within 24 hours of the first process, or place jars in the refrigerator and use within 2 weeks.  

Enjoy the fruits of your labor!

canned peaches

TIP: You can replace sugar with honey! Use 3/4 cup of honey to 1 cup of sugar. The canned peaches in these pictures were processed with honey and that gives them the rich golden color!

If you are new to canning please be sure to read your instruction manuals carefully before beginning. Canning can seem intimidating at first but once you’ve done it a few times you will begin to love it!

Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!

Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!

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6 Responses to “Canning Peaches – Cold Pack Method”

  1. john kundrat says:

    Luse the cold pack method. I boil the jars for about 15 minutes and find that the syrup and water mix escapes from the jar. after cooling the water level in the jars has dropped.What am I doing wrong.Thanks John

    • admin says:

      First check to make sure you have removed any air pockets and have the proper headspace, headspace is very important as the contents expand during processing. Also make sure you are wiping the rim of your jars clean (after filling them with the correct headspace) and then make sure your lids and bands are on tight. (If you notice that your lids start popping or bending during processing, then your lids are on too tight! Don’t ask me how I know this!!! :) )

  2. Darcy says:

    I just made these but wondered if for the syrup mixture, was I supposed to boil it?? I don’t see that anywhere on here? Sure hope I didn’t just ruin 1/2 a bushel! Thank you for sharing this receipe

    • admin says:

      Great job Darcy! Yes you should boil the syrup… I should have been more specific, I apologize. However your peaches are not ruined. Did the sugar dissolve? If not you may have sugar at the bottom of the jar and it will be more like peaches canned in water. You can use all types of syrups, water, and even apple juice to can your fruit and I have heard of people not boiling the syrup, however when one of my friends did this the sugar just crystallized on the bottoms of the jars after canning.

  3. ohkeeka says:

    I love this post. I really want to start canning, but I’m so afraid of giving everyone I know and love botulism. You make it look so easy, though! :)

    • admin says:

      Thank you! It really is easy, it just takes time and patience. The thought of possible poisoning your loved ones is a scary thought, but once you have tried it a few times you realize it isn’t difficult, you just need to follow so simple rules to insure food safety. Please let me know if you have questions so I can help other readers as well! ~ Thank you for following ecoMomical Me!

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