Canning Peaches in Honey
- 20lb free stone peaches
- 8 cups honey
- 32 cups
- 2 gallons water
- 1 TBSP lemon juice
- *see note
- Bring a large kettle to a rolling boil.
- With a sharp paring knife, simply slice a small X in the skin, carefully drop into boiling water.
- Once the skin begins to visually peel off, the peaches ready to come out. Transfer the peach immediately to an ice water bath.
- Peel peaches, placing them into a cold bowl of water with 1tbsp lemon juice.
- Cut peaches in half.
- Place 1 pit in the bottom of each jar, hot, clean jar. *optional
- Cut peaches in half, with the cut side down, layer peaches until they firmly reach the rim of the jar.
- Carefully top each jar with boiling syrup.
- Release any air bubbles. Wipe rim. Place lid and ring. Twist to finger tight.
- Once the canner is full, (mine fits 7 quarts). Place the lid on the canner. When a rolling boiling occurs, begin your timer.
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/canning-peaches-in-honey/
3.5.3251