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
Spices laid out next to mason jars

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.

Lisa Chang

Lisa Chang

A well-traveled food writer who has spent the last eight years documenting authentic spice usage in regional cuisines worldwide. Lisa's unique approach combines culinary with hands-on cooking experience, revealing how spices reflect cultural identity across different societies. Lisa excels at helping home cooks understand the cultural context of spices while providing practical techniques for authentic flavor recreation.