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:

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!

Home Canned Peaches With Honey

Yield: 4 pints

Ingredients

  • 4 pounds of peaches, peeled, sliced, pitted and treated to prevent browning
  • 1 cup of honey
  • 2 cups of water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

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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. 
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Grab the full recipe via the ink in my bio @anna.sakawsky or visit https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/ ⁣

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If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go: https://thehouseandhomestead.com/15-emergency-preparedness-items-you-need-packed-ready-to-go/

Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit modernhomesteadingmagazine.com)

I’d also love to hear from you!

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What do you keep in it?

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With everything going on in the world these days, we’re getting more and more serious about equipping ourselves with the tools, supplies and skills needed to handle emergency situations if the need arises.

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My hubby @ryan.sakawsky covered many emergency scenarios and how to prepare for them in detail in the latest issue of Modern Homesteading Magazine. If you haven’t had a chance to check it out yet, you can subscribe and read the latest issue via the link in my bio, or by visiting https://modernhomesteadingmagazine.com/subscribe/

I’d also love to hear from you! What are you doing to prepare and/or what skills and resources would you recommend that everyone acquire now before it’s too late?

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“I held in my heart an overwhelming level of optimism for the 2022 growing season… I couldn’t have been more wrong and could not have possibly prepared for what awaited me in the upcoming months that paved the way into summer,” he begins.

To read the full story, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com to subscribe or log in and read the latest issue 🍁

(Quote in the reel by Mike Fitzgerald, “Rolling With the Punches,” Modern Homesteading Magazine | Issue 29 | Fall 2022).

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We’ve barely had time to adapt to the “new normal” and still things are continuing to shift, change, and in some cases spiral more each day.

From rising inflation and persistent supply chain issues, to a looming recession and food shortages that are expected to get worse after a very tough farming year, to a war on European soil and the threat of cyber attacks and (God forbid) a nuclear attack, to the future of digital IDs and increasingly pervasive government control over every aspect of our lives, it’s no wonder more people are looking for ways to escape the matrix and “opt out” of the system.

I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.

This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.

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Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.

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Doctors are not gods and as mothers we do not co-parent with the government!!!

This hits close to home for me because I too have been through the medical system and had my concerns dismissed, was misdiagnosed and given wrong information, and was treated with obvious contempt when I got a second opinion.

In this day and age of rampant medical coercion and the erosion of bodily autonomy over our own bodies and over those of our children, this story highlights the dangers of the very slippery slope we’re on.

As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”

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If you haven’t noticed, there are currently thousands of Canadians sharing their stories and using the hashtag #trudeaumustgo on their social media posts right now in response to the divisive rhetoric and actions of our prime minister over the past few months. But our media has downplayed the issue and has attributed most of the hashtags to “bot” accounts and foreigners trying to influence our politics.

In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.

I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.

While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”

I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.

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In the fall issue of Modern Homesteading Magazine, contributor Ashley Constance of @dirtypawshomestead and @alittleselfreliant shares her experience voluntarily going without power for the day, and what she and her husband, Shawn learned from their grid down experiment.

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Check out the full story in the latest issue of Modern Homesteading Magazine!

Link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com

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The other day when I had a few minutes to spare, I was out in the garden doing a little work when my neighbour said hi over the fence.

I lamented to her about how busy we’ve been and how hard it’s been to keep on top of this year. Very sincerely, she replied “wait until you have another one,” referring to our baby on the way.

“You’ll be moving back to the suburbs so quick, mark my words,” she said.

Now, I don’t for a second think there was any ill intent behind her statement, but still, it took me aback.

“We’ll never move back to the city or the suburbs,” I replied with a laugh. “This may be hard work but we love it.”

She then repeated her statement and followed it up with “just you wait and see.”

I decided not to continue the back and forth. After all, I told myself, it doesn’t matter if she or anyone else knows what’s truly in your heart. It doesn’t matter if she understands that there’s no amount of difficulty that would make me run back to the suburbs and leave this life behind. In fact, our dream is to upgrade to a bigger property someday where we can grow an even bigger garden and add more livestock to our homestead!

Likewise, I visited the city last weekend for a family event and as always, I had at least a couple people ask me “so when are you moving back to the city?”

Seven years later, and still we have friends and family members who think this is just a phase we’re going through, and eventually we’ll come to our senses and move back.

I used to get offended by these questions because I felt unseen; I felt like nobody took this life that I’m so passionate about seriously, and thought it was “cute” that I was “playing farmer” for a bit, but eventually I had to grow up and become part of the “real world” once again.

Now I just smile and reply “never:)”

Can you relate? How do you (politely) respond when someone questions your lifestyle choices or implies that you’ll eventually come to your senses and come back to “reality”?

Let me know below 👇
...

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The fall issue of Modern Homesteading Magazine just dropped!

In this issue you’ll find:

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•The ultimate guide to growing garlic at home and it as both food and medicine
• Drool-worthy recipes that feature garlic as the star!
• Expert advice from A Farmgirl in the Making’s Ann Accetta-Scott on what to look for (and look out for) when buying or selling a homestead property
• Advice on how to learn and grow from perceived homesteading “failures”

And more!!!

Go to modernhomesteadingmagazine.com or click the link in my bio @anna.sakawsky to subscribe or login to the library and read the latest issue if you’re already subscribed!
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