Are you sad, like me, that peach season is almost over? Well, then this is the video for you! Canning peaches is easy and gives you the freshest peaches all year long. What I love is this can be done on any scale, like three jars in my case, so it isn’t overwhelming. Happy canning!
INGREDIENTS
For the syrup:
• 2 1/2 cups water
• 1/2 cup honey
• 1 tbsp lemon juice
For the jars:
• 6-10 lb peaches (small to medium in size), peeled, pitted, and placed in water to prevent browning
INSTRUCTIONS
• Place water, honey, and lemon juice in a kettle on the stove and bring to a simmer. While the syrup is heating, place peach halves in sterilized quart jars in a stacked tile pattern to help them fit better. Do not push them in!
• Once the jars are filled, pour boiling syrup over each. Divide evenly among jars, leaving ½ inch of headspace. If the syrup does not fully fill each jar, top each with boiling water, leaving ½ inch headspace. Fit with lids and rings, following manufacturer’s instructions, and place in a boiling water bath for 20 minutes.
• Once completed, place jars on a cooling rack or towel and leave with rings on for 24 hours to ensure a good seal. If a jar does not seal, simply place it in the refrigerator and enjoy eating!
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