Canning Peaches Using a Pressure Canner

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For those looking to preserve the taste of fresh peaches without spending hours in the kitchen, pressure canning offers an efficient alternative. By using a lower psi (pounds per square inch), you can safely speed up the processing time while still achieving perfectly preserved peaches. In this article, I’ll guide you through the steps to pressure canning peaches, so you can enjoy their sun-kissed flavor all year long with a fraction of the time commitment.

Fun Recipes for Canning Peaches

If you’re looking to get a little fancier, try my Peach Pistachio Conserve. It’s delicious atop goat cheese, and great with Foie gras or as an addition to your next Prosciutto and Pancetta plate. These recipes and more can be found in my cookbook, Canning Full Circle: Garden to Jar to Table.

If you prefer to simply preserve your peaches in syrup (or just water) I have an entire section on Pressure Canning Fruits – which is a FREE Bonus Chapter I have made available to everyone.  Pressure canning fruits and vegetables, like described in my latest cookbook, The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar and More, is the perfect way to quickly preserve fruits and vegetables, therefore retaining more of the foods nutritional value.  And if you enjoy making peach cobbler, having home canned peaches on the ready gives you a leg up in making this yummy treat any time of the year! (Speaking of peach cobbler, did you know that Georgia makes the largest cobbler on record each year? It’s 11 by 5 feet! That is a lot of cobbler.)

So what are you waiting for? Pick up a bushel of peaches! You won’t regret it, because peaches are a gold mine (get it, because they’re gold) of nutritional benefits. Peaches are good for your eyes, heart, skin, and for preventing cancer due to being such a great source of vitamin C. They are also great for diabetes! High fiber diets help regulate glucose levels, and at about two grams per peach, it’s a good choice. You might even say it’s “peachy.”

Quick Guide to Pressure Canning Peaches

1. Gather Your Supplies

  • Peaches (about 17–18 pounds for 7 quarts)
  • Canning jars (quart or pint-sized)
  • Lids and bands
  • Water
  • Sugar (optional, for syrup)
  • Lemon juice or ascorbic acid (optional, to prevent browning)
  • Pressure canner with rack
  • Jar lifter, funnel, bubble remover tool

2. Prepare the Peaches

  • Wash the peaches thoroughly.
  • Peel the peaches by blanching them in boiling water for 30–60 seconds, then transferring them to an ice water bath. The skins should slip off easily.
  • Slice the peaches in half, remove pits, and cut into wedges or halves as desired.
  • Prevent browning by placing peeled slices in a bowl of water with lemon juice or ascorbic acid while you work.

3. Prepare the Syrup (Optional)

  • Light Syrup: 2 cups sugar to 5 ¼ cups water
  • Medium Syrup: 3 cups sugar to 5 ¼ cups water
  • Heavy Syrup: 4 ¾ cups sugar to 5 ¼ cups water
  • Heat until the sugar dissolves.

4. Fill the Jars

  • Pack the peaches tightly into sterilized jars, leaving a 1-inch headspace.
  • Pour hot syrup or boiling water over the peaches, maintaining the 1-inch headspace.
  • Use a bubble remover tool to eliminate trapped air bubbles/pockets.
  • Wipe the rims of the jars with a clean, damp cloth.
  • Apply the lids and bands until fingertip-tight.

5. Load the Pressure Canner

  • Place the filled jars on the rack inside the pressure canner.
  • Add about 2–3 inches of water to the canner.
  • Secure the lid according to the manufacturer’s instructions.

6. Process the Jars

  • Heat the canner on high until steam vents steadily for 10 minutes.
    Apply the canner’s pressure regulator and bring it to 6 psi (for quarts) or 7 psi (for pints).
  • Start timing: 10 minutes for quarts or 8 minutes for pints once pressure is reached.
  • Maintain a steady pressure throughout the process.

7. Cool the Jars

  • After processing, turn off the heat and let the pressure return to zero naturally.
    Once the pressure is completely released, carefully remove the lid.
  • Wait 10 minutes, then use a jar lifter to transfer the jars to a towel-lined surface.
  • Check the Seals: Allow jars to cool for 12–24 hours. Check seals by pressing the center of each lid—if it doesn’t flex, the jar is sealed. If any jars did not seal, refrigerate and eat them withing a few weeks.

Happy Canning!

XO
Diane, The Canning Diva®

Photo Credit: Featured Image, Natalia Zadorozhna; ISO Image Sergii Telesh

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