Canned Peaches in a Light Honey Syrup
I love that fact that when you can foods yourself you can control the amount of sugar that goes into them.
Ingredients
- ripe peaches (you’ll need 2-3 pounds per quart jar – select free stone variety – the pits will remove easily)
- 9 cups water
- 1 cup honey
Instructions
- Peel the peaches by dunking them in boiling water for 2 minutes, and then immediately remove them and place them in ice old water. The skins will come right off.
- While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan to dissolve the honey into the water.
- Remove the pits from the peeled peaches, then halve or quarter them.
- Fill the sterilized jars with the peaches, placing them pit-side down (if you are using halves).
- Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ head space.
- Wipe the rims with a cloth, place lids on jars and screw rings on just to finger tight only. Process quart jars in a hot water-bath canner for 25 minutes.
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