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Home Canned Peaches in Fruit Juice


  • 4 pounds yellow peaches freestone preferred
  • 48 ounces 100% apple juice from concentrate is fine


  • Prepare a canning pot and three pint or 1/2 liter jars.
  • Cut peaches into quarters and remove pits. Place in a large, heatproof baking dish. Bring a kettle of water to a boil as you prep the peaches.
  • Once all the peaches are cut, place the pan in the sink, and pour the boiling water over them. Set a timer for three minutes.
  • While the peaches resting in the water so that their skins loosen, pour the juice into a four quart saucepan and bring to a simmer.
  • When the time is up, tip the hot water out of pan and run cold tap water over the peaches to make them cool enough to handle.
  • Remove the peels from the peach segments. If you start at the stem end, they should come free fairly easily. Use a paring knife on any tough bits.
  • As you work, slip each peeled peach bit into the simmering juice.
  • Once all the peaches are peeled, remove the jars from your canning pot.
  • Using a slotted spoon, divide the peach segments between the jars. Top with the hot juice, leaving 1/2 inch headspace. Use a chopstick to wiggle out any trapped air bubbles and add more juice, if necessary.
  • Wipe the rims, apply the seals, lids, and clips, and process in a boiling water bath canner for 20 minutes.
  • When time is up, remove the lid from the pot and slide it off the hot burner. Let the jars rest in the pot for an additional 10 minutes, to help prevent siphoning.
  • Finally, remove the finished jars and set them on a folded kitchen towel to cool.
  • Sealed jars should be stored in a cool, dark place and should be eaten within about a year. Unsealed jars should be refrigerated and used promptly.


For more exotic peaches, tuck a section of vanilla bean, a cinnamon stick or a bit of star anise into each jar. For something boozy, you can add a dash of bourbon or whiskey to each jar.
This recipe can be easily increased. As written, you will have a cup or two of juice leftover, so you can certainly add a pound or two of fruit without increasing the volume of fruit. Once you venture beyond six or so pounds of fruit, you will need more juice.