Canning Peaches in Syrup, Pint Jars
- Details
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
Peaches are easy to can at home using this recipe. When canning peaches, we recommend Blanching and Peeling them.
Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.
Also see Canning Peaches in Syrup, Quart Jars.
| Ingredients |
Per Pint (16 oz.) Jar |
6 Pints |
8 Pints | 10 Pints | 12 Pints |
| Peaches | 1-1/2 lbs. | 7-1/2 lbs. | 10 lbs. | 12-1/2 lbs. | 15 lbs. |
| Suggested Syrup - see chart below | Heavy | Heavy | Heavy | Heavy | Heavy |
| Lemon Juice (optional for color) | 1 Tbsp. | 3/8 cup | 1/2 cup | 5/8 cup | 3/4 cup |
| 1 Pint | 6 Pints | 8 Pints | 10 Pints | 12 Pints | |
| Very Light Syrup |
|||||
| Water | 3/4 cup | 4-1/2 cups | 6 cups | 7-1/2 cups | 9 cups |
| Sugar (sugar content 10%) | 1/8 cup | 3/4 cup | 1 cup | 1-1/4 cups | 1-1/2 cups |
| Light Syrup |
|||||
| Water | 11/16 cup | 4-1/8 cups | 5-1/2 cups | 6-7/8 cups | 8,25 cups |
| Sugar (sugar content 20%) | 3/16 cup | 1 cup | 1-1/2 cups | 1-7/8 cups | 2-1/4 cups |
| Medium Syrup |
|||||
| Water | 5/8 cup | 3-3/4 cups | 5 cups | 6-1/4 cups | 7,5 cups |
| Sugar (sugar content 30%) | 1/4 cup | 1-1/2 cups | 2 cups | 2-1/2 cups | 3 cups |
| Heavy Syrup |
|||||
| Water | 9/16 cup | 3-3/8 cups | 4-1/2 cups | 5-5/8 cups | 6-3/4 cups |
| Sugar (sugar content 40%) | 5/16 cup | 2-1/4 cups | 3 cups | 3-3/4 cups | 4-1/2 cups |
| Very Heavy Syrup | |||||
| Water | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
| Sugar (sugar content 50%) | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
Yields may vary slightly.
- Slice or Halve and pit the fruit.
- Place clean fruit directly into sterilized canning jars.
- Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
- Pour lemon juice over the fruit.
- Pour hot syrup over fruit.
- Canning using cold pack method with 1/2" of headspace.
- Processing with a Water Bath 25 minutes for pints, at 212 degrees or Processing in a Pressure Canner for 10 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
Equipment Needed:
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
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Video 2: Home Canning Fruit, Home Canning Pie Filling The second step in learning to can at home continues with the use of a waterbath canner. You will learn to home can fruit in syrup or to can fruit pie filling. |
Canning Peaches in Syrup|Pint Jars|Quart Jars
