Learning how to can peach butter is one of the easiest ways to preserve peaches and enjoy their flavor year-round. This homemade fruit spread combines the rich taste of ripe peaches with the smooth texture of traditional fruit butter, making it perfect for toast, desserts, or gifting. By using the water bath canning method, sterilized jars, and the right balance of sugar and lemon juice, you can safely store peach butter for months. In this step-by-step guide, you’ll find a reliable peach butter recipe, essential canning equipment, and expert tips to prevent common mistakes. Whether you’re a beginner looking for an easy canning project or an experienced home cook searching for new preserving techniques, this article gives you everything you need to create safe, delicious, and long-lasting peach butter.
What You Need Before You Start — Ingredients & Equipment
Before you begin, gather the right supplies. The quality of your peaches and the tools you use can make or break your batch.
Ingredients
- Fresh, ripe peaches (yellow varieties recommended for safe acidity)
- Sugar (helps flavor, texture, and preservation)
- Lemon juice or citric acid (critical for food safety, prevents botulism)
- Optional spices: cinnamon, nutmeg, ginger
Equipment
- Canning jars with new lids and bands
- Large pot or water-bath canner
- Jar lifter and canning funnel
- Immersion blender or food processor for smooth texture
👉 USDA emphasizes that jars and lids must be sterilized before use to avoid contamination. Following this equipment checklist ensures both flavor and food safety.
How to Make Peach Butter — Cooking Methods
There are several ways to make peach butter, and your method will depend on time and kitchen tools.
Stovetop method: Place peeled, pitted peaches into a heavy pot with sugar and lemon juice. Cook on low heat for 1–2 hours, stirring often to prevent sticking. Blend until smooth.
Slow cooker method: Add peaches, sugar, and lemon juice to a crockpot. Cook uncovered on low for 8–10 hours until thickened. This method prevents burning and develops a richer flavor.
Consistency test: Dip a spoon into the butter. If it coats the spoon in a sheet rather than dripping, it’s ready.
From experience, stovetop is faster but requires attention, while the slow cooker is nearly foolproof. Both produce safe, delicious results when acidified properly.
How to Can Peach Butter Safely
Canning peach butter ensures you can enjoy it months later without refrigeration. Safety is key, and USDA recommends the boiling water bath method for fruit butters.
Steps:
- Sterilize jars and lids in boiling water.
- Fill hot jars with peach butter, leaving ¼ inch headspace.
- Remove air bubbles using a non-metallic spatula.
- Wipe rims clean, then place lids and tighten bands.
- Process jars in a boiling water canner for 10 minutes (pints or half-pints, at 0–1,000 ft elevation). Adjust time for higher altitudes.
- Remove jars and let them cool 12–24 hours.
Check seals by pressing the center of each lid; it should not flex. If unsealed, refrigerate and use within two weeks. Properly sealed jars are safe for up to one year when stored in a cool, dark place.
Storage, Shelf Life & Serving Suggestions
Once canned correctly, peach butter lasts 12–18 months in a pantry below 75°F. After opening, refrigerate and consume within 2–3 weeks.
Storage tips:
- Keep jars away from direct sunlight.
- Label each jar with date and batch for rotation.
- Discard any jar with bulging lids, mold, or off-smells.
Serving ideas:
- Spread on warm toast, pancakes, or biscuits
- Swirl into yogurt or oatmeal
- Use as filling for cakes or cookies
- Pair with cheese boards for sweet-savory contrast
According to Healthline, peaches are rich in vitamin C and fiber, so peach butter is not only delicious but also a nutritious addition to your diet.
Common Mistakes & How to Avoid Them
Even seasoned canners can run into problems. Here are the most common pitfalls:
- Overcooking: Peach butter can scorch, leaving a bitter taste. Stir often.
- Improper sterilization: Skipping jar sterilization may lead to bacteria growth.
- Incorrect headspace: Too little space may cause jars to overflow during canning.
- Not acidifying properly: Always add lemon juice to maintain safe pH.
From experience, beginners often underestimate how much fruit cooks down. Plan on using 4 pounds of peaches for about 3 half-pint jars. Keeping notes helps improve each batch.
FAQ — People Also Ask
Do I need to peel peaches for peach butter?
Yes, peeling is recommended for smooth texture and to remove bitterness.
Can I use frozen peaches?
Yes, thaw them fully and drain excess liquid before cooking.
Is sugar necessary for canning peach butter?
While sugar enhances flavor and preservation, you can reduce it if using lemon juice to ensure acidity.
How do I know when peach butter is thick enough?
Use the spoon or sheet test—if it coats the spoon without dripping, it’s ready.
How long does canned peach butter last once opened?
Refrigerate and consume within 2–3 weeks.
Final Thoughts
Canning peach butter is a rewarding way to capture summer flavor. The process is straightforward when you follow USDA safety guidelines. Always use acid (lemon juice or citric acid), sterilize your jars, and process in a boiling water bath.
Pro tips:
- Use yellow peaches for best acidity and safety.
- Try small-batch flavor variations like peach-vanilla or peach-ginger.
- Make extra jars for gifting—homemade preserves are always appreciated.
👉 Want more canning recipes? Download our Free Printable Canning Checklist and get access to beginner-friendly guides like apple butter, strawberry jam, and pear preserves.
