Peaches in Vanilla Syrup
Cook time
Total time
Recipe type: Canning
Serves: 6
  • 1 teaspoon Fruit Fresh (ascorbic acid)
  • 8 lbs peaches (approximately 20 small/medium peaches)
  • 2 cups sugar
  • 4 cups water
  • 1 vanilla bean
  • 6 pint jars
  1. Fill a large bowl with cold water and the Fruit Fresh and set aside.
  2. Peel the peaches, slice them up, and place them in the bowl of water.
  3. Prepare your canning pot and jars for water-bath canning; place flat lids in a heatproof bowl.
  4. To make the simple syrup, combine 2 cups sugar and 4 cups of water and bring to a boil.
  5. Ladle boiling water from canning pot into the bowl with the lids and carefully remove hot jars from canning pot onto a folded towel.
  6. Drain the peach slices and pack them tightly into the jars, leaving 1" headspace.
  7. Ladle hot syrup into the jars leaving ½" headspace and slip 1 or 2 pieces of vanilla bean into each jar.
  8. Use a chopstick (or something similar) to remove air bubbles around the inside of each jar.
  9. Use a damp paper towel to wipe the rims of the jars clean.
  10. Drain water off the flat jar lids and put on top of jar of peaches.
  11. Screw a ring around the jar to finger-tight and return the jars to the water in the canning pot, making sure they are covered by at least ½" of water.
  12. Bring the water to a full rolling boil and process for 20 minutes for pint jars, 25 minute for quart jars.
  13. Remove the jars to a folded towel and do not move them for 12 hours; after 1 hour check to see if the lids have sealed by pressing down on the centre of each lid. If you can push it down, it isn't sealed and should be refrigerated immediately.
  14. Label (with my free printables!) and store.
The original recipe states this makes 10 pint jars or 4 quart jars. Using the exact recipe I have only ever been able to make 6 pint jars and I cut the syrup recipe in ½ as I always end up having a lot left over.
Recipe by Nurse Loves Farmer at