Canned Spiced Peaches Recipe: USDA-Compliant Step-by-Step Guide

Follow this USDA-compliant recipe to safely can spiced peaches with perfect flavor and texture. These step-by-step instructions include exact measurements, processing times by altitude, and food safety guidelines for beginners.

Ingredients

• 8-10 medium freestone peaches (about 4 lbs), peeled and sliced
• 4 cups water
• 2 cups granulated sugar (adjust to taste)
• 1 tbsp bottled lemon juice per quart jar
• Spices per quart jar: 1 cinnamon stick, 5-6 whole cloves, ½ tsp ground nutmeg, ¼ tsp allspice berries, 1 strip lemon zest

Step-by-Step Instructions

1. Prepare peaches: Score an X on the bottom of each peach, blanch in boiling water for 30-60 seconds, then transfer to ice water. Peel skins off easily. Slice into ½-inch wedges and remove pits.
2. Make syrup: In a large pot, combine water, sugar, and spices. Bring to a boil, stirring until sugar dissolves. Simmer 5 minutes.
3. Pack jars: Fill sterilized quart jars with peaches, leaving ½-inch headspace. Add 1 tbsp bottled lemon juice per jar.
4. Fill with syrup: Pour hot syrup over peaches, maintaining ½-inch headspace. Remove air bubbles with a non-metallic utensil.
5. Seal jars: Wipe rims clean, place lids, and screw bands fingertip-tight.
6. Process in water bath: Process pints for 20 minutes or quarts for 25 minutes at sea level. Adjust times: +5 minutes at 1,000-3,000 ft, +10 minutes at 3,001-6,000 ft, +15 minutes above 6,000 ft.
7. Cool and store: Remove jars and cool undisturbed for 12-24 hours. Check seals (lids should not flex when pressed).

Altitude	Pints Processing Time	Quarts Processing Time
0-1,000 ft	20 min	25 min
1,001-3,000 ft	25 min	30 min
3,001-6,000 ft	30 min	35 min
6,001+ ft	35 min	40 min

Storage & Safety

• Store sealed jars in cool, dark place (50-70°F) for up to 18 months
• Discard if lids bulge, liquid is cloudy, or odor is off
• Never use pressure canner for peaches — water bath is sufficient when acidified with lemon juice

Creative Uses

• Grilled cheese sandwiches (sweet-savory twist)
• Bourbon-spiced peach cocktails
• Yogurt or oatmeal topping
• Pastry fillings for tarts and cobblers

FAQs

Can I reduce sugar in the syrup?

Yes! Use light syrup (1 cup sugar to 4 cups water) for texture preservation. Sugar isn't required for safety with acidified peaches. Substitute honey or maple syrup at 3/4 ratio (they're sweeter).

Why is lemon juice necessary?

Peaches are low-acid (pH >4.6). Adding 1 tbsp bottled lemon juice per quart ensures safe acidity for water bath canning, preventing botulism risk. It won't make peaches taste sour.

How do I know if jars sealed properly?

After cooling 12-24 hours, press the lid center. If it doesn't flex (concave and firm), it's sealed. Tap with a spoon — sealed lids make a high-pitched ring.