Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Use the exact altitude band for the selected boiling-water or pressure-canning schedule.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Use yellow-flesh peaches only. Do not can white-flesh peaches with this process; freeze them instead. Match pack style, jar size, and schedule.
Processing details
- Method
- Boiling Water
- Pack style
- Hot_raw
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1/2 inch
- Processing time
- Boiling-water: hot-pack pints 20/25/30/35 min, quarts 25/30/35/40 min; raw-pack pints 25/30/35/40 min, quarts 30/35/40/45 min at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Optional pressure process: hot or raw pints or quarts 10 min.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare the canner, jars, and ingredients.
- Use ripe yellow-flesh peaches; wash, peel, pit, and halve or slice, then follow one complete tested pack method.
- Fill pints or quarts, leaving 1/2 inch headspace.
- Hot pints 20/25/30/35; hot quarts 25/30/35/40; raw pints 25/30/35/40; raw quarts 30/35/40/45 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed for 12 to 24 hours and check seals.
Equipment
Boiling-water canner, blanching pot, paring knife, jar lifter, and pint or quart jars.
Visual method guide
- Prepare: Select sound fruit or vegetables and measure exactly.
- Pack: Hot or raw pack; remove air bubbles and maintain 1/2 inch headspace.
- Process: Boiling-water canning; use the schedule for your altitude.
- Cool: Keep jars upright and undisturbed before testing seals.
Safety essentials
Use yellow-flesh peaches only. NCHFP warns that some white-flesh peaches exceed pH 4.6; no researched acidification or pressure process exists for them, so freeze white-flesh peaches instead. Hot pack is preferred because raw packs make poor-quality peaches.
About this recipe
Peaches, Halved or Sliced is a tested NCHFP home-canning recipe using hot or raw pack and boiling-water canning.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot or raw pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Read the authoritative source completely before processing.
Altitude and processing schedule
Hot pints 20/25/30/35; hot quarts 25/30/35/40; raw pints 25/30/35/40; raw quarts 30/35/40/45 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Peaches, Halved or Sliced — NCHFP
Ingredients
- 17 1/2 lb ripe, mature yellow-flesh peaches average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for packing fruit
- ascorbic acid solution to prevent darkening
Equipment
- 1 Boiling-water canner For the primary documented process.
- 7–9 Pint or quart canning jars Use standard home-canning jars.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Use yellow-flesh peaches only. Do not use this canning process for white-flesh peaches.
- Dip peaches in boiling water for 30 to 60 seconds until skins loosen, then cool quickly, slip off skins, halve, pit, and slice if desired. Hold peeled fruit in ascorbic acid solution to prevent darkening.
- For hot pack, bring drained fruit to a boil in syrup, water, apple juice, or white grape juice. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Hot pack is recommended for better quality.
- For raw pack, fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving 1/2-inch headspace.
- Boiling-water process hot-pack pints 20/25/30/35 minutes and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints process 25/30/35/40 minutes and quarts 30/35/40/45 minutes at those elevations.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled, add to breakfast bowls, or use in cobblers, crisps, pies, and sauces.
Frequently asked questions
Can I change the ingredients or process?
Only make changes expressly permitted by the authoritative source. Use yellow-flesh peaches only. Do not can white-flesh peaches with this process; freeze them instead. Match pack style, jar size, and schedule.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours using a new lid and the complete tested process if current food-safety guidance permits.
How this recipe compares
Hot pack is preferred for quality and uses shorter processing than the corresponding raw pack.
Troubleshooting
Prevent darkening after peeling and avoid overripe fruit, which can soften excessively during processing.
Discard any jar that leaks, bulges, spurts, is moldy, or otherwise shows spoilage. Never taste food to determine safety.
Source & provenance
National Center for Home Food Preservation: Peaches, Halved or Sliced. National Center for Home Food Preservation tested fruit-canning guidance.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.