Easy homemade canned peaches preserved in light syrup for fresh peach flavor all year long. Perfect for desserts, breakfasts, and pantry storage.

Scale

8–10 lbs fresh peaches

8 cups water

2 cups granulated sugar

2 tablespoons lemon juice

Ice water for peeling peaches

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1. Bring water to boil and prepare ice bath.

2. Blanch peaches briefly, then transfer to ice water and peel.

3. Remove pits and slice peaches if desired.

4. Heat water, sugar, and lemon juice until sugar dissolves.

5. Pack peaches into sterilized jars, cover with syrup, seal, and process in boiling water bath.

Use ripe but firm peaches.

Store sealed jars in cool dark place.

Refrigerate after opening.

Always check jar seals before use.