How to can peaches: time by the book
Peaches is high-acid, so a boiling-water bath is safe — here are the USDA processing times and how time changes with elevation.
How long do you can peaches?
USDA processes peaches for 20 minutes for pints and 25 minutes for quarts, at a full rolling boil, jars covered by at least an inch of water.
Altitude adjustment
At altitude a boiling-water bath needs more time: add 5 minutes at 1,001–3,000 ft, 10 minutes at 3,001–6,000 ft, 15 minutes at 6,001–8,000 ft and 20 minutes above 8,000 ft.
Why peaches is water-bath canned
Peaches is high-acid (pH 4.6 or below), so a boiling-water bath reaches a safe temperature. Leave the headspace your tested recipe lists and check every lid sealed before storing.
FAQ
How long do you can peaches?
USDA processes peaches for 20 minutes for pints and 25 minutes for quarts, at a full boil, adjusting time for altitude.
Do you water bath or pressure can peaches?
Peaches is high-acid, so a boiling-water bath is safe.
How do you adjust peaches for altitude?
At altitude a boiling-water bath needs more time: add 5 minutes at 1,001–3,000 ft, 10 minutes at 3,001–6,000 ft, 15 minutes at 6,001–8,000 ft and 20 minutes above 8,000 ft.
Gear this guide uses
Peaches is high-acid, so a boiling-water bath is enough — you just need jars fully submerged.
- A deep water-bath canner with a rack keeps jars off the bottom and fully covered by boiling water.
- A jar lifter and canning funnel make hot-pack filling safe and clean.
- Use tested-recipe Ball mason jars and lids and leave the headspace your recipe calls for.
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Sources
General education, not a recipe. Always follow a current USDA-tested process for your food, equipment, and elevation. Processing time per Part 2, Peaches, halves or slices — hot pack, sea level.