Easy Cold Pack Peaches (Canning Recipe)

This simple Cold Pack Peaches method makes canning peaches much less messy and much easier on hot summer days!

Ingredients (Per Quart Jar)

• Fresh peaches, peeled, pitted, and sliced
• 2 tablespoons granulated sugar
• Cold water (to fill the jars)

For pint jars: Use 1 tablespoon sugar per jar.

Instructions

1. Prepare the Peaches
   Peel, pit, and slice fresh peaches. Pack the peach slices into clean, sterilized jars.
2. Add the Sugar
   Add 2 tablespoons sugar to each quart jar (or 1 tablespoon for pint jars).
3. Fill with Water
   Pour cold water into the jars, leaving ½ inch (1.25 cm) of headspace. Remove any trapped air bubbles with a non-metallic utensil and add more water if needed.
4. Seal the Jars
   Wipe the jar rims clean, place the lids on top, and screw the bands on until fingertip-tight.
5. Process in a Boiling Water Canner
   • Pint jars: 25 minutes
   • Quart jars: 30 minutes
     Adjust processing time if you live at a higher altitude.
6. Cool and Store
   Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each jar has sealed properly, label them with the date, and store in a cool, dark place.

Notes

• For best quality, use ripe but firm peaches.
• This recipe can also work with some other firm fruits, though processing times may differ depending on the fruit.
• Always follow current, tested home-canning guidelines for safe processing times and altitude adjustments.

Happy canning!