Total Time
Prep 5 mins
Cook 10 mins

These spiced canned peaches are wonderful and smell great. If you have a bunch of peaches and don't know what to do with them, can them.

Ingredients Nutrition


  1. Mix sugar, vinegar, and water in a 5 quart pan.
  2. Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
  3. Cover and boil for 5 minutes.
  4. Peel the peaches and drop into boiling syrup, a few at a time.
  5. Simmer until tender; about 5 minutes.
  6. Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.


Most Helpful

Just canned a batch of peaches yesterday. I substituted brown sugar for the sugar and added 2/3 c brandy to the syrup - yummy! I'm having to fight off my family, they want to open all the jars now, I want to save them at least a few days... And BTW, this is NOT open kettle canning. This is hot-water bath canning, which is endorsed by the USDA for HIGH-acid foods, like this one. Being a bit of a science geek, I measured the pH of the syrup out of curiosity. It was 3.5, well below the 4.6 necessary to kill any botulism spores. Very safe, and I intend to use this recipe as long as we can get fresh peaches!!!

ingvild August 08, 2008

These are awsome. Please read the whole recipe. Southern Chef does call for processing 10 min in a water bath. Very much worth the effort

Foxy in Vancouver, September 18, 2006

These are great peaches! I have the touchiest stomach in the world, and I'm still alive to type this. :) I believe the water bath is sufficient. Besides, we ended up eating most of these within a month anyways ;)

LilPinkieJ May 24, 2007

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