Home Canned Peaches With Honey


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Honey is used in place of sugar and adds a distinct flavour to these lightly sweetened, home-canned peaches with honey. A perfect way to preserve the taste of summer all year long!Honey is used in place of sugar in this recipe for home-canned peaches. A perfect way to preserve the taste of summer all year long!

* * *

Peaches don’t grow well where we live. Out on Vancouver Island where it rains a good portion of the time, we get our share of fruits each summer.

Cherries, apples, plums, pears and berries grow in abundance here. But peaches just don’t seem to take well to this land. They do, however, grow exceptionally well just a few hours east in the Okanagan Valley.

The Okanagan Valley in southern British Columbia is home to a ton of vineyards and orchards bursting with fruits that grow best in dryer, hotter climates. Peaches are one such fruit, and Okanagan peaches are the tastiest, juiciest, most delicious peaches I have ever tasted.

I picked up a 20 lb. box on our recent trip to the family cabin in the Okanagan and decided to take them home and preserve them to enjoy all year long.

I ended up making a spicy chipotle peach marinade and a sweeter, less spicy chipotle peach jam. But I knew I just had to preserve some sliced peaches to use in desserts, on top of waffles and pancakes, in cereals, oatmeal, and of course, to eat straight out of the jar with a spoon all year long.

 

How to Can Peaches with Honey

Start by preparing a large bowl full of water and lemon juice. The lemon juice helps to “treat” the peaches which means that it helps to preserve their colour and texture when they’re freshly peeled. By keeping the sliced peaches in a mixture of water and lemon juice, the peaches will stay peach while you’re preparing to can them instead of turning brown, which can happen when they’re exposed to air.

 

Related: The Beginner’s Guide to Water Bath Canning

 

Honey is used in place of sugar and adds a distinct flavour to these lightly sweetened, home-canned peaches with honey. A perfect way to preserve the taste of summer all year long!

Next I peeled the peaches. The easiest way to do this is to stick them in a pot of boiling water for about 30 seconds to a minute. The hot water helps to loosen the skin from the flesh of the peaches.

Then, remove them with a slotted spoon and stick them into your bowl full of cold water and lemon juice. You can even add a few ice cubes if you want to stop the cooking process and cool the peaches down even quicker.

Honey is used in place of sugar and adds a distinct flavour to these lightly sweetened, home-canned peaches with honey. A perfect way to preserve the taste of summer all year long!

Once cooled enough to touch, use your fingers to peel the peaches. The peels should wipe off without much effort.

Slice each peach into equal parts (I cut mine into sixths or eighths, but you could halve or quarter them if you prefer). Remove the pits and discard. Place sliced peaches back into water/lemon juice mixture to prevent browning while you prepare to can them.

*Note: It’s WAAAY easier to use freestone peaches for this recipe as the flesh will pull away easily from the stone (pit), hence the name “freestone.” Your other option is clingstone peaches, but I think those speak for themselves. It’s difficult, if not impossible, to get beautifully sliced peaches from a clingstone peach!

Next, prepare your jars for canning and start cooking your peaches. Start by bringing some water and honey to a boil in a large, stainless steel pot. Mix well until honey has dissolved in water and turn heat to low. Add peaches and stir gently until peaches are warmed through. I like using a wooden spoon as a metal spoon is more likely to damage the sliced peaches with its sharp edge.

Honey is used in place of sugar and adds a distinct flavour to these lightly sweetened, home-canned peaches with honey. A perfect way to preserve the taste of summer all year long!

Remove warmed peaches from honey liquid and pack them into hot, sterilized jars leaving a generous ½-inch headspace at the top. Once jars are filled, pour honey syrup into each jar to cover peaches, leaving ½-inch headspace. Boil in a hot water bath for 25 minutes, let cool and add these beautiful home-canned peaches to your pantry shelves!

As a side note, I opted for using honey instead of regular sugar because I figured the taste of the honey would compliment the peaches and visa versa. (I was right, by the way). As far as sugar content, I could argue that honey is a more natural sweetener so it’s better for you, but really that’s only partly true.

Honey is used in place of sugar and adds a distinct flavour to these lightly sweetened, home-canned peaches with honey. A perfect way to preserve the taste of summer all year long!

In its raw form, honey is better than sugar simply because it contains enzymes that are good for overall health and immunity. But since the honey in this recipe is heated to a boiling point, it just becomes a different kind of sweetener. Still, I love the taste and I like knowing my honey is organic and comes from hives just up the road from me. And if you’re a beekeeper? Even better! 

Sliced peaches can technically be canned in water or fruit juice without added sugar, but the sugar (or honey) helps to preserve the taste, texture and colour of home-canned peaches. 

Personally I think these honey sweetened peaches are the tastiest way to preserve sliced peaches for year-round eating. What about you? Do you have any tasty peach recipes you turn to at this time of year? Let me know, down below 🙂

And enjoy.

 

Canning tools I use and love:


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

8 Comments

  1. Barbara

    Planning ahead: using the 4 lbs of peaches in your recipe as a guide, how many (and what size) jars would I fill using this amount?

    Thank you!

    Reply
    • Tish Painter

      Great question, Barbara. I’m trying to remember, I made some last year, but as I recall it makes 4 pints. BUT – I always prep an extra jar because the peaches may have less air in them and so will use more space. (I always prep extra jar or two because volume can sometimes change when canning foods- even if you follow the directions the same each time.) So – I would prep 5 pints to be sure you have what you need. 🙂

      Reply
    • Jillian

      Is it possible to can peaches with honey by adding it after the peaches are heated?

      Reply
      • Tish Painter

        Hi Jillian,
        Unfortunately, there is no benefit to not heating the honey with the peaches.
        Part of the purpose of that step is to make a nice syrup that is easy to pour after putting the peaches into the jars. Also, adding the honey after heating the peaches could be problematic as the honey is thick and will make more air pockets which need to be dislodged for proper processing and ensure a good seal.
        And in the end, the honey will still be heated to boiling when processing in the canner and you will loose those nutrients in the raw honey anyway.
        So, it is best to stick to the recipe as Anna has written it.

        Reply
  2. Kelly Reynolds

    Perfect timing! The peaches are ready and I’m trying to wrap my brain around getting them canned. Thank you!

    Reply
    • Tish Painter

      Wonderful Kelly! Let us know how it goes. We love our canned peaches!

      Reply
  3. Kathy

    Chipotle peach marinade and jam recipes please? My first ever canning attempt was unsweetened peaches. Didn’t want the extra sugar, but as you say, honey is better for you… I think I’ll be using this recipe from now on.

    Reply
    • Anna Sakawsky

      Hi Kathy! How did the unsweetened peaches turn out? I haven’t actually ever tried to do a completely unsweetened canned fruit recipe (except apple sauce). Were they as flavourful and colourful as you expected? I hate that so may canning recipes are just loaded with sugar. But I know it helps with quality in many recipes (and helps jams and jellies to gel). I did actually publish my Chipotle Peach Jam recipe as a guest post for another blogger. Here is the link: https://melissaknorris.com/spicy-peach-jam-recipe-low-sugar-and-no-pectin/ It’s fast become one of my favourite canning recipes. We’ve gone through two jars already! Hope you enjoy:)

      Reply

Submit a Comment

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
How to Can Homemade Tomato Sauce

How to Can Homemade Tomato Sauce

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   When it comes to home-canned food, tomato sauce reigns supreme when it comes to versatility. I don’t know about you, but in our house we eat a lot of...

read more

How to Use A Pressure Canner Safely

How to Use A Pressure Canner Safely

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.     Canning and preserving food goes hand-in-hand with homesteading and self-sufficiency. And for the most part, it’s pretty safe and straight-forward....

read more

Did you know you can now buy pumpkin spice ramen noodles, pumpkin spice Pringles, pumpkin spice macaroni and cheese, pumpkin spice sausages and even pumpkin spice dog treats?

It’s not exactly a stretch to say that we’ve taken the whole pumpkin spice craze a little bit too far.

But our obsession with pumpkin spice speaks to something much deeper than the flavour itself. (Let’s be honest, pumpkin spice ramen noodles sound gag-worthy).

The reason we tend to love pumpkin spice so much is because it triggers feelings of comfort and nostalgia; Memories of days spent with family at the pumpkin patch or around the Thanksgiving table. In short, pumpkin spice triggers our emotions as much as it tantalizes our taste buds.

But let’s be real, pumpkin spice Pringles ain’t it.

If you’re feeling all the fall vibes and craving a little pumpkin spice in your life right now, stick to the tried and true pumpkin spice latte, but ditch the expensive (and highly processed) commercial PSLs and make your own pumpkin spice syrup (with real pumpkin!) at home for a fraction of the cost! Keep it on hand to add to your coffees, teas and steamed milk beverages all Autumn long.

It’s super easy to make and will put pumpkin spice macaroni squarely in its place (and keep it there!)

Link in bio @thehouseandhomestead to grab the recipe or go to https://thehouseandhomestead.com/homemade-pumpkin-spice-syrup/

#pumpkinspice #psl #pumpkinspicelatte #fallvibes #fromscratch
...

I’ve been feeling pulled to slow down and retreat into my home lately; To turn off the news and social media and focus on the tangible things like lighting the wood stove, preserving the mountains of food still coming out of the garden, and slowly stirring a pot of soup as it cooks on the stovetop.

With everything that’s going on in the world right now, I know I’m not the only one feeling pulled toward hearth and home. This is a heavy time for all of us. No one person is meant to bear the weight of the world on their shoulders, but I've heard from so many people lately who say that's exactly how they've been feeling.

If you read my post from a few days ago, you know I’ve been feeling like that too, but luckily, I've learned how to soothe my soul in difficult times.

And so that's what I've been doing lately...

I've been focusing on the tangible things that I can control, like cooking meals and preserving food.

I've been lingering a little longer in the morning, taking time to sit by the river or sip my coffee in front of the wood stove before hurrying on with my day.

And I've been making a conscious effort to turn off the noise of the outside world and give my family and my own emotional health my full attention.

If you've also been feeling that pull to turn off all of the noise and immerse yourself in more nourishing, productive activities, I want to tell you about a collection of resources that will help you do just that.

The Simple Living Collective’s Autumn Issue includes seasonal guides, tutorials, e-books, recipes and more to help you slow down and reconnect with what matters this season.

* Learn how to forage for healing herbs and how to make your own natural medicine

* Find new ways to celebrate old traditions, and create new seasonal traditions with your family

* Discover new seasonal recipes and crafts to do on your own or with your kids

And much more.

If this sounds like it’s exactly what you're in need of right now, check out the Simple Living Collective and get the Autumn Issue for just $25. But this issue is only available until tomorrow, so don't wait…

Link in bio @thehouseandhomestead to grab it now before it disappears 🍁
...

I laid in bed the other night and couldn’t sleep.

I know that probably doesn’t sound out of the ordinary, especially considering the collective stress we’ve all been through over the past year and a half. But if I’m being totally honest, I’ve done a pretty good job of not letting it get to me.

I used to have really bad anxiety, and I made a conscious effort to learn how to manage it in (mostly) healthy, natural ways. I practice a lot of gratitude every day, and overall I’ve learned to deal with stress, anxiety and negative thoughts pretty well.

Lately though, I’ve been feeling the weight of it all. Aside from dealing with personal issues like our ongoing infertility/pregnancy loss journey and the every day stresses we all face, the bigger things have been feeling bigger and heavier lately; The mandates, the politics, the pushback, the arguments and attacks online, the divisiveness, and the seemingly never-ending pandemic that every single one of us is still dealing with in some capacity.

I’ve been seeing more and more calls to “choose a side.” I’ve witnessed my own close friends on both sides of the debate hurling insults at each other, defending their ground, and refusing to listen to each other’s valid points and concerns.

I’ve even witnessed a widening crack in the homesteading community, despite the fact that so many of our core values and beliefs align and are unique to us.

Despite the division, I would still argue that ALL of us have much more in common than not, and to see the divide continuing to deepen has started to get under my skin lately.

(Continued in comments…)
...

I’ve been keeping a secret…

For the past two years I’ve worked hard to bring you monthly issues of Modern Homesteading Magazine.

Over the course of the past 24 issues, we’ve covered everything from gardening to canning, sourdough bread to backyard chickens, home dairy to herbal medicine, permaculture to fermentation and EVERYTHING in between.

But it’s time for the magazine to step into some bigger shoes, which means we’re transitioning from a monthly publication focused on one specific topic per issue to a seasonal publication which will focus on multiple seasonally-themed topics per issue.

This also means that each issue will be packed with even more great content tailored for homesteaders from all walks of life.

Since the August issue was a week late due to some personal and family issues, and since this next issue is packed with even more great content, it will be coming to you in a few days from now.

That being said, it will also be the last issue you’ll be able to read free of charge. So, if you STILL haven’t subscribed, head on over and click the link in my bio or go to thehouseandhomestead.com/magazine to subscribe for free and you’ll still get to read the August issue (all about fermentation) as well as the Fall 2021 issue (when it comes out) ABSOLUTELY FREE!

Membership prices to access our entire library of issues will also be increasing soon so now’s a great time to lock in at the super low introductory price of just $7.99/year. That gets you full access to every single issue, past, present and future, including the ability to download, save and print each one.

Big, exciting changes are coming this fall! Be sure to subscribe and/or become a member now and be the first to know when the brand new Fall 2021 issue drops in just a few days!

Link in bio @thehouseandhomestead to subscribe or become a member now :)
...

Fall is just around the corner, and that means so is cold and flu season.

This is the time of year when I like to mix up a big batch of elderberry syrup to help support our immunity and keep us healthy throughout the fall and winter.

If you've never made your own elderberry syrup, it's SUPER easy. All you need are some dried elderberries (or fresh if you've got 'em), honey, and a few other herbs and spices.

OR you can make things even easier on yourself and grab a dump-and-go Elderberry Syrup Mix kit from @farmhouseteas!

Whether you opt for plain ol' dried elderberries or the Elderberry Syrup Mix, right now you can buy one and get one for 20% off, plus get free shipping over $59 anywhere in the U.S.

Stock up on elderberries now and use code IMMUNE821 at checkout to get your discount!

Link in bio @thehouseandhomestead to order your dried elderberries and get your discount, and/or to get my full recipe for homemade elderberry syrup (or go to https://thehouseandhomestead.com/homemade-elderberry-syrup-recipe)

Happy fall y’all 🍁
...

Not a bad start to our carrot harvest if you ask me!

One of the things I love about growing food at home is that we get to try all sorts of varieties that we would never find in a grocery store, like these deep purple carrots from @westcoastseeds.

There are so many interesting heirlooms (and hybrids!) out there that just aren’t grown for commercial sale.

What’s your favourite vegetable that you’ve grown that you can’t find anywhere else?
...

Got plums???

This plum jelly is a super easy way to use up any plums you have WITHOUT having to pit them.

(This is obviously especially useful if you have a clingstone variety, because let me tell you from experience, it is NOT worth your time to try to pit those babies!)

But since all you need for this jelly is to extract the juice from your plums, you don’t need to worry about removing the pits. Just toss ‘em in the pot whole!

This plum jelly is also spiced with cinnamon, nutmeg, and cloves. Perfect for fall -it basically tastes like what cozy feels like!

Not to mention, it also makes the perfect Christmas gift. (Yup. I said Christmas! But if you wanna give away homemade preserve for Christmas, you’ve gotta start planning that now!)

If you've got plums and are looking for a delicious way to use and preserve them, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spiced-plum-jelly/ to get my full recipe and preserving instructions!
...

Happy anniversary to the love of my life @thehumblehandyman

Over our 7 years of marriage and 10 years together, we’ve experienced the highest highs and the lowest lows.

We’ve travelled the world together. We’ve accomplished countless goals together. We’ve learned to grow food and live a more sustainable life, not because we have to, but because it feels right in every fiber of our being.

We’ve created a beautiful baby girl together, and said goodbye to 4 angel babies. We’ve yet to meet our rainbow baby, but I feel in my heart that there’s a soul out there who’s meant to live his earthly life with us. I’m not ready to stop trying.

We’ve built a beautiful home (if not from scratch, pretty close!), and while we’re so, SO grateful for our current home and situation, we both still love to dream about the day we drive up on that 5 or 10 acre farm, keys in hand.

I know we’re only 7 years in, but I can already picture us 20, 30, 40 years from now, giving the younger kids some simple life advice on how to make a marriage work:

#1: Communicate. About everything. Share your wildest dreams and your darkest secrets. Share a bank account! A strong marriage is based on absolute trust. Communication is necessary for trust to exist.

#2: Work toward common goals. Get on the same page about what you want out of life, and if you disagree on some things, find middle ground. Marriage is about compromise, but we also only get one chance to do this life and I don’t know about you, but I’ve got lots I wanna do and I wanna do it next to the person I love most.

#3: Laugh. Cry. Comfort each other. Share all of the raw human emotions with each other. Celebrate what it means to be spiritual beings having a human experience, together.

This is what’s worked for us so far anyway, and I can say for a fact that we’re stronger together and as individuals for it.

Thank you for being the best husband and father Evelyn and I could ask for. And thanks for knowing how to build and fix just about everything. Many of our projects would never get off the ground or our bills would be much higher if I wasn’t married to @thehumblehandyman, and for that I’m eternally grateful 😘
...

When you grow your own food at home, you tend to end up with the very GOOD problem of having too much fresh food ready all at once.

This is definitely the case in our house right now, which means our canner has taken up permanent residence on our stovetop and I've been admittedly pulling some late nights trying to get everything preserved.

Tomato sauce is a top priority for us when it comes to canning because it's such a staple on our pantry shelves. From pizza and pasta sauce to soups, stews and casseroles, we use tomato sauce for so much of our home cooking, and for this reason, having a good, basic tomato sauce on hand is an absolute MUST!

The recipe I'm sharing with you today includes instructions on how to can homemade tomato sauce with a water bath canner or a pressure canner (because tomatoes go both ways;) so you always have the makings of a delicious meal on hand!

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/how-to-can-homemade-tomato-sauce/ to get the full recipe and canning instructions:)

What's your favourite way to use tomato sauce at home??
...

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs