Fruits
Canned Peach Halves
Peach halves in water, juice, or syrup using the preferred hot-pack method.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 17½ lb ripe peaches per 7 quarts
- Water, apple juice, white grape juice, or USDA syrup
Preserve
Instructions
- 01
Dip peaches in boiling water 30–60 seconds, chill, slip skins, halve, and pit; hold in ascorbic acid.
- 02
For hot pack, heat in boiling liquid and pack with ½-inch headspace.
- 03
In a boiling-water canner, process hot-pack pints 20 minutes or quarts 25 minutes.
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Trusted recipe source
NCHFP — Canned Peach Halves
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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