Home Canned Peaches With Honey
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!
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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
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.
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.
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.
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:
Home Canned Peaches With Honey
Ingredients
- 4 pounds of peaches, peeled, sliced, pitted and treated to prevent browning
- 1 cup of honey
- 2 cups of water
Instructions
- Prepare canner, jars and lids. Wash jars and bands with hot soapy water and sterilize in a hot water bath. Always use new lids when canning.
- Prepare peaches. Scald in boiling water for about 30 seconds and transfer to a bowl of cold water to remove skins easily. Slice and remove pits. To treat, mix ¼ cup of lemon juice with 4 cups of water and submerge prepared peaches in mixture until ready to cook.
- In a large, stainless steel pot, combine water and honey and bring to a boil over medium-high heat, stirring constantly until honey dissolves. Add peaches and stir gently. Heat until peaches are warmed through.
- Remove jars from canner. Using a slotted spoon, ladle peaches into jars, leaving a generous ½-inch of headspace. Pour syrup over peaches leaving ½-inch headspace.
- Jostle jars gently to release any trapped air bubbles and adjust headspace as necessary. Wipe rims, place lids on top and screw bands to fingertip tight.
- Process in a boiling water bath for 25 minutes. Remove canner lid and let jars cool in canner for 5 minutes after processing. Remove jars from canner and let cool completely before storing.
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!
Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)
Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!
Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#homesteadmom
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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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!
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. 🙂
Is it possible to can peaches with honey by adding it after the peaches are heated?
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.
Perfect timing! The peaches are ready and I’m trying to wrap my brain around getting them canned. Thank you!
Wonderful Kelly! Let us know how it goes. We love our canned peaches!
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.
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:)