This recipe is one I’ll be making every year. Until living in Utah, I really had no idea how good peach season really is. And although fresh is best, pulling out one of these jars of sunshine mid winter sure does give a little joy.
Canning Recipe Tip #2
Canning and Preserving comes with it’s own vintage lingo like ‘headspace.’ Headspace is the space above the food in a jar and below its lid. Directions for canning typically specify leaving 1/4-inch for jams and jellies and ½-inch for fruits and tomatoes to be processed in boiling water. This space is needed for expansion of food as jars are processed, and for forming vacuums in cooled jars. Also, after you divide the food into the jars, leaving some headspace, make sure and wipe the top of the jars, making sure no food or sticky syrups are around the rim of the jars.
Don’t forget to enter our big canning gift set giveaway on my first post.
Canned Peaches with Honey Simple Syrup
- 8-12 lbs peaches
honey simple syrup
- 1 cup sugar
- 1 cup honey
- 6 cups water
- 1 vanilla bean (optional)
honey simple syrup:
- Bring the sugar, honey, slit and seeded vanilla bean pod (if using), and water to a boil then simmer until the sugar and honey is dissolved. Discard the vanilla bean from the simple syrup. Keep warm until ready to pour over the peaches.
- Prepare canner, jars, and lids.
- To peel the peaches, bring a large pot of water to a boil. Score (barely slice in an x) the bottom of each peach. Place peaches in boiling water and remove once the skin from the x starts to peel back (about 1 minutes or less).
- Place hot peaches in a couple large bowls of ice water to stop them from cooking. Once cool, peel the skin off the peaches.
- Slice peaches in half or quarters then place inside jars cavity side down and overlapping layers, in sterilized hot jars (leaving a half inch of room at the top of each jar).
- Pour hot honey simple syrup over the peaches then top each jar leaving 1/2 inch 'headspace.'
- Wipe rim of jars then place sterilized jar lids on top of each jar and process according to your jar manufacturer's instructions. Pint jars should be processed for 25 minutes and quart jars for 30 minutes.
- Enjoy on a cold winter day!
More canning recipes not to miss today:
Annalise ‘s Tomato Basil Marinara
Kelley’s Peach Raspberry Jam.