Canned Honey Peaches Recipe
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Honey acts as a natural sweetener in this recipe and is a great alternative for white sugar.
Photo by Shaye Elliot
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“Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
Cover courtesy Lyons Press
1 quart jar
- Roughly 3 pounds of peaches per quart jar
- Honey syrup (recipe below)
- Peel the peaches. To make this easier, simply dunk the peaches into boiling water for a minute until the skins easily peel off. Pit the peaches by cutting them in half and removing the pit. You may cut the halves into pieces, if desired, or leave the halves intact.
- Place the peaches into sterilized, warm, glass canning quart jars. Pour honey syrup over the top, leaving 1/2 inch headspace.
- Add a lid and band to each jar.
- Process in a water canner for 25 minutes. Remove and allow the jars to sit on the counter overnight to cool and seal before transferring to storage.
- In a large saucepan, combine water and honey at an 8 to 1 ratio (8 cups of water to every 1 cup of honey). Cook over medium heat until combined.
For more canning tips and recipes:
- Preserve Your Harvest with Canning
- The Best Pickled Asparagus Recipe
- Vanilla Infused Cherries Recipe
- Roasted Tomato Salsa Recipe
More from Welcome to the Farm:
- Homemade Beeswax Candles
- Harvesting Honey
- Seed Starting Basics
- The Right Seeds for Your Garden
- Butchering BasicsExcerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.