• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Nourishing Simplicity

Made From Scratch Living With A Measure of Grace

  • About
  • Recipes
    • Breakfast
    • Sides and Salads
    • Soups and Stews
    • Main Dishes
    • Condiments and Sauces
    • Ferments
    • Beverages and Smoothies
    • Breads
    • Sourdough
    • Snacks
    • Desserts
  • Home and Lifestyle
    • Simple Living
    • Intentional Living
    • Seasonal Living
    • Homemaking
    • Kitchen Tips
  • DIY Natural Living
    • Natural Remedies
    • Skin and Beauty
    • Cleaning
    • Essential Oils
      • Fun and Simple Summer DIYs
  • My Books
    • Steeped: Simple Nourishing Teas and Treats
    • The Frugal Secrets of Real Foodies
  • Contact
  • Privacy Policy
  • Sponsors & Affiliates

How to Can Peaches in a Simple Honey Syrup

August 20, 2014 by Katie Mae Stanley 19 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

How to Can Peaches in a Simple Honey Syrup

Peaches are the fruit I look most forward to in the summertime! Well, I guess I have to add in strawberries, cherries and nectarines as well.

California’s Central Valley has some of the best summer fruit in the nation! I beg to differ that our peaches might even be better than Georgia’s but I’ve never been there so I better watch what I say!

There is one thing I know, you can.not. buy peaches from the store! No questions asked, if you do and you’re happy with them you don’t what you are missing out on. If I can’t buy them fresh and local there is no way I am even eating them. I tried that once, big mistake.

Peaches are the perfect summer fruit, sadly their growing season is short. There are five options:

  1.  You enjoy them in the summer and that is the end of them
  2. You freeze
  3. You dry them
  4. You make fruit leather
  5. You can them

As much as I love and promote eating with the seasons sometimes it is nice to have a bit of peach sometime later on in the year.

Fresh Peaches

I have very limited freezer space so I only freeze a few gallon size bags of peaches each year. The past few years I have either dried, made fruit leather or canned peaches. My prefered form of preservation is canning.

Canned peaches are the perfect after dinner dessert or topping for oatmeal. Most store-bought canned peaches are canned in high-frutose corn syrup. Then there is the BPA concern so I haven’t bought peaches from the store in years. When I was little we did get to eat some that were canned in a light syrup ever so often. I like to make a simple honey syrup for my peaches. Sometimes I’ve run out and just canned them in water and not noticed the difference.

Organic peaches are always preferred but can be a bit pricey. I tend to haunt the farmer’s market and buy peaches from the “sceconds” bin. Seconds are fruit that are bruised or otherwise blemished making them not able to be sold full price. I’ve found that many time there are only slight bruising or spot so I always buy them. I end up only paying 1/4 of the price!  It makes the farmer happy to be rid of it while at least getting a bit of money and it makes me happy too since I’m saving lots of money.

3 votes

Print

How to Can Peaches in a Simple Honey Syrup

Author Katie Mae Stanley @ Nourishing Simplicity

Ingredients

  • approximately 20 lbs of peaches
  • 1/2 cup honey
  • 10 cups water
  • 12 tsp of fresh lemon juice
  • 12 pint canning jars or 6 quart canning jars, sterilized
  • Water Bath Canner or Pressure Canner (Without the lid)
  • Jar Lifter
  • Stainless Steel Funnel
  • Tattler Seals adnd Lids (opptional)

Instructions

  1. Peel your peaches. You can peel them with a paring knife which is what I normally do since I am using bruised fruit. You could also freeze them whole for about an hour and them rub the skin off under running water. Lastly you could put them in a pot of boiling water for 30 seconds and then place them in a bowl of ice water for another 30 seconds. Pick the peach up and the skin will come right of.
  2. Cut your peaches. You can cut them in half or slice them to your desired thickness. Place them in a bowl.
  3. Fill each jar with your cut peaches. Pour the lemon juice over the peaches. Use 1 teaspoon for each pint jar and 2 teaspoons for each quart jar.
  4. Bring the lids/seals to a gentle simmer.
  5. Bring the honey and water to a simmer to make a "syrup". Once the honey is dissolved turn off the heat.
  6. Pour the hot syrup into each jar, just filling to where the threads of the jar start.
  7. Wipe the rim and place the seal and lid on the jar. Twist on the ring, being sure not to make it too tight.
  8. Place the jars in a water bath canner or pressure canner without the lid.
  9. Cover the jars with water and bring to a boil for 20 to 30 minutes.
  10. Remove the jars from the pot with a jar clamp and place on a counter or table covered with a dish towel.
  11. Allow to fully cool and seal before storing away.
  12. If you have never heard a jar seal before, it is music to the ears!

Have you tried canning before? What is your favorite thing to can?

This post is part of Simple Lives Thursday, Wildcrafting Wednesday,

You have Successfully Subscribed!

No spam-ever, that's not even real food.

Filed Under: Ferments and Preservation, Recipes, Uncategorized

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « How to Save Money on Real Food Part 2
Next Post: Cooling Lemon Chamomile Popsicles »

Reader Interactions

Comments

  1. Elana Nomeland

    July 7, 2021 at 10:53 am

    Like you sight and your love for Jesus

    Reply
    • Katie Mae Stanley

      December 19, 2021 at 8:09 pm

      Thank you, Elana! 🙂

      Reply
  2. wendy cameron

    September 9, 2018 at 6:44 am

    looking for clarification …. your recipe calls for 24 tsp of lemon juice and in the directions it says 1 tsp per pint or 2 tsp per quart. The recipe makes 12 pints which would only be 12 tsp or 6 quarts which is still 12 tsp. It doesn’t add to 24 tsp of lemon juice unless I double your recommendations to 2 tsp per PINT and 4 tsp per quart.

    Reply
    • Katie Mae Stanley

      September 11, 2018 at 8:00 pm

      Thank you for catching that! The recipe should read, 12 teaspoons, not 24. More won’t harm it but it not necessary.

      Reply
  3. Nicole

    September 13, 2017 at 1:28 pm

    Thanks for the great info! I would love to be able to use honey to can my peaches this year, however, I have heard that it can become toxic if you heat it too much. Just curious if boiling to seal the jars will turn the honey toxic?

    Reply
    • Katie Mae Stanley

      September 13, 2017 at 4:34 pm

      I actually had to look that up to see what you were talking about. I have canned my peaches like this for years and never run into a problem. If it makes you uncomfortable you could try adding a teaspoon of an unrefined sugar instead.

      Reply
  4. Sharon Freeman

    September 8, 2017 at 12:51 pm

    Is the lemon juice required? I have canned peaches with honey in the past without adding lemon, so that part of the recipe surprised me.

    Reply
    • Katie Mae Stanley

      September 13, 2017 at 4:46 pm

      It is used to help preserve the color of the peaches. 🙂

      Reply
  5. Deb Hemphill

    June 9, 2017 at 2:35 pm

    Very easy to follow directions. I only canned 5 lbs. of peaches which equated to 8 pints.

    Reply
    • Katie Mae Stanley

      June 10, 2017 at 3:51 pm

      I’m so glad!

      Reply
  6. Susan radko

    August 9, 2016 at 6:01 pm

    Do the peaches keep their nice bright color using this method as opposed to sugar?

    Reply
    • Katie Mae Stanley

      August 9, 2016 at 8:04 pm

      Yes, I have jars from two years ago that still have a beautiful yellow color.

      Reply
  7. Serafina

    September 19, 2014 at 10:05 pm

    The first thing I ever set out to can was a pear and quince butter. Delicious!

    Reply
  8. Kathie

    September 7, 2014 at 7:24 pm

    I have never tried canning peaches…have frozen, but not canned. What are the virtues of canning as opposed to freezing? Besides the fact that the freezer can break down? I’m looking…taste vs texture, best for eating, best for cooking. Thank you!

    Reply
    • Katie Mae Stanley

      September 8, 2014 at 7:00 am

      When you don’t have a lot of freezer space like me canning peaches in great. I do keep some peaches in the freezer to use for smoothies or dessert. Canned peaches are ready the moment you open the can and can be added to oatmeal, eating by themselves (which is what we do) used to make a last minute dessert or whatever else you feel like. Really it depends on which you think you type will use the most and what kind of storage space you have.

      Reply
      • Kathie

        September 8, 2014 at 7:12 am

        Thank you, Katie! I have some freezer space, so maybe I’ll do some of both.

        Reply
        • Katie Mae Stanley

          September 8, 2014 at 12:26 pm

          You’re welcome!

          Reply
  9. Rachel

    August 22, 2014 at 8:35 pm

    I love canning peaches! Had to do them by myself this year but I still had fun and can’t wait to enjoy them in the winter months. And I might argue that we have pretty awesome peaches up here in Washington…

    Reply
    • Katie Mae Stanley

      August 23, 2014 at 4:05 pm

      You may! 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What Are You Looking For?

You have Successfully Subscribed!

No spam-ever, that's not even real food.

My Cookbook

336x280 Affiliate Planner BOGO Ad

AMAZON DISCLOSURE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Posts

Copyright © 2023 · Foodie Pro & The Genesis Framework