Canned Peaches with Honey
Make these low sugar home canned peaches with honey for a healthy but tasty treat at the breakfast table or an after dinner dessert!
Servings: 7 quarts
Equipment
- small kitchen knife
- large bowl
- water bath canner with rack
- 7 quart (1 litre) jars with lids and bands
- jar lifter
- cooling rack
Ingredients
- 25 lbs ripe peaches
- 7 cups water
- 1 cup raw honey
Instructions
To blanch peaches for peeling
- Add water to a 12 quart pot, until it's 2/3 full.
- Slip a colander insert into the pot and set to boil.
- Fill your kitchen sink halfway with cold water.
- When water boils, add peaches to the water until no more can fit and be fully submerged.
- Leave peaches in the water for 30-40 seconds.
- Lift colander insert and gently dump peaches into sink of cold water to keep them from becoming too soft.
- Cool peaches for about a minute and transfer to a colander so water can drip off.
- Transfer to a tray or large bowl.
- Continue blanching peaches until they've all had skins loosened off.
How to Can Peaches with Honey
- Add water to the canner until it's 2/3 full and set to boil.
- Measure water and honey into a stockpot and simmer for 5 minutes. Keep hot.
- Fill a large bowl with 7-8 cups of water and stir in 2-3 teaspoons of salt (double these numbers if you have more than 1 batch of peaches to process in the canner).
- Peel your peaches and immediately cut into 6 or so slices.
- Drop slices into salt water to prevent browning.
- When you have enough, fill quart jars using a funnel.
- Leave 1 inch of headspace.
- Before you fill jars, drain off any salt water that collected in the bottom of the jar.
- Ladle hot honey syrup into jars.
- Wipe rims, add lids and tighten bands to fingertip tightness.
- Process quart jars in water bath canner for 30 minutes at 0-1,000 ft in altitude.
- Remove jars and set on cooling rack. Let cool for 12 hours.
- Test for a seal and store sealed jars away on the pantry shelf.
- Canned peaches will last for 18+ months on the shelf.
