Peach Fruit Topping


Quantity: 4 pints

Jar size: Pints


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


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 ½-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.  Let cool, undisturbed, 12 to 24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

15 min

20 min

25 min

Source: The National Center for Home Food Preservation