Vanilla Bean Peaches Canning Recipe

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Peaches are a treasure trove of minerals like calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. They make excellent snacks, as they are low in calories, contain no saturated fat or cholesterol, and are a good
source of dietary fiber. Vanilla beans are loaded with antioxidants, which boost the immune system, decrease body stress, and encourage faster recovery from injuries or illnesses. Enjoy this power pairing of peaches and vanilla beans—oh, and they are quite delicious, too!

Vanilla Bean Peaches Canning Recipe

makes approx. 5 quarts or 10 pints

There are so many ways to enjoy using home canned peaches. While Wise Bread created a blog sharing 15 delicious and easy ways to enjoyed canned peaches, one of my favorite ways is creating a peach cobbler. The vanilla beans used when canning this recipe infuse the peaches with their luscious flavor, which really give any peach cobbler a deep, amazing flavor.


  • 8 cups water
  • 5 cups sugar
  • 2 cups unsweetened apple juice
  • 10 pounds peaches, peeled, pitted, and either sliced
  • 1 inch thick or halved (12 large or 25 medium)
  • 5 vanilla beans


  1. In a stockpot, combine the water, sugar, and apple juice. Whisk together for 20 seconds, or until sugar is dissolved, then set aside.
  2. Add the peaches to the stockpot with the syrup mixture as you cut them. When all the peaches are in the stockpot, place the pot over medium-high heat and bring to a boil, stirring the peaches to avoid scorching. Boil for 5 minutes. Remove from the heat.
  3. Place a full vanilla bean in each hot quart jar, and ½ vanilla bean in each hot pint jar. Using a slotted spoon, hot pack the peaches in the jars, leaving 1 inch of headspace. Layer the halves cut-side down and pack the slices as tightly as you can without breaking them. Use the air bubble remover tool to press and move the peaches into position.
  4. Ladle the hot syrup over the peaches, keeping ½ inch of headspace. Remove any air bubbles and add additional syrup if necessary to maintain the ½ inch of headspace.
  5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
  6. Place the jars in water bather, being sure each jar is covered by at least an inch of water. Place lid on canner, and bring to a boil over high heat. Once water is at a full rolling boil, start timer and process quart and pint jars for 10 minutes. Once processing is done, allow the jars to rest for 5-10 minutes before removing from canner.

Ingredient Tip: If the medium syrup is too sweet for you, feel free to use a lighter syrup from the simple syrup fruit canning chart here. Be sure to create enough syrup to fully submerge the fruit in the jars.

Happy Canning!
Diane, The Canning Diva®

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