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Canning Peach Fruit Topping

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Peach Fruit Topping

  • 8 cups mashed ripe, yellow Georgia peaches (about 6-6.25 pounds as purchased)
  • 3 cups sugar
  • 4 Tablespoons bottled lemon juice

Yield: 4 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.


1.  Wash and rinse pint or half-pint canning jars; keep hot until ready to fill.  Prepare lids and screw bands according to manufacturer's directions.

2.  Prepare an anti-darkening soak solution, using 1 teaspoon ascorbic acid granules to 4 quarts water. (If using a commercially purchased anti-darkening powder, follow directions on the package for 4 quarts water.)

3.  Rinse peaches well under running water.  Peel peaches.  If skins do not pull off easily, peel by dipping a few at a time in boiling water for 30 to 60 seconds (until skins loosen). Dip quickly in cold water and slip off skins. To prevent darkening, keep peeled fruit in the ascorbic acid solution.  Cut peaches in half, remove pits and slice.  Keep sliced fruit in ascorbic acid bath while preparing the whole batch.

4.  Drain peach slices; mash with a potato masher on a cookie sheet with a raised edge. (Do not use a blender or food processor, as these will incorporate undesired air into the mashed fruit.)

5.  Measure 8 cups mashed peaches into a 4 or 6 quart Dutch oven. Stir in sugar and lemon juice until sugar is dissolved.  Heat over medium-high heat while stirring to prevent sticking and scorching.  As mixture begins to boil, turn heat to high and bring to a full boil.  Reduce heat and simmer for 5 minutes, while stirring to prevent sticking and burning. 

6.  Turn off heat; skim foam if necessary.  Pour hot peach topping into clean hot jars, leaving 1/2 inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.  

7.  Process in a boiling water canner according to the recommendations in Table 1.  Let cool, undisturbed, 12 to 24 hours and check for seals.

Table 1. Recommended process time for Peach Fruit Topping in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25

Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.