Canned Peaches


Recipe provided by Chef Crusco Catering in Austin, TX.


  • 4-5 Canning Jars – Sterilized
  • 20-25 small to medium barely ripe Fredericksburg Peaches
  • 3 cups granulated sugar
  • 6 cups water


  1. Bring a large pot of water to a boil. Fill a large bowl with ice water.
  2. Using a paring knife, cut a shallow “x” into the bottom of each peach. Add peaches to boiling water and let boil for 1-2 minutes.
  3. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches. 
  4. Cut peaches in half and discard pit. Divide peaches between the sterilized canning jars, being sure to leave 1” of space from top of jar.
  5. Make Simple Syrup: In a separate pot over medium heat, add all the sugar and water and bring to a simmer. Stir until sugar is dissolved.
  6. Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. This is very important so the jar has enough space to create a proper seal and the peaches stay preserved.
  7. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids.
  8. Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water.
  9. Continue a gentle boil for 20-25 minutes. Carefully remove jars from stock pot and let sit at room temperature until completely cool.
  10. Press down on jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Once jars are properly sealed and cooled, store in a dry dark space until ready to eat. Enjoy – especially in the winter or early spring when you cannot get a good peach!