Nothing says summer more than juicy ripe local peaches! Every year we buy them from a farmer’s market by the bushel so we can preserve the peaches for the winter. I water bath can the fruit in a simple syrup made with honey. You will never miss the sugar. Come into my kitchen with me and let’s talk about how to can peaches with honey.
This post contains affiliate links. I may earn a commission should you chose to sign up for a program or make a purchase using my link.
How many peaches do you need?
The amount of peaches you process is entirely up to you. Today I will show you the steps for water bath canning 7 quarts.
1 bushel (48 pounds) will make 16 to 24 quarts of peaches.
17 pounds of peaches= 7 quarts or one canner load.
11 pounds of peaches= 9 pints or one canner load
Things to prepare before we start
Citric Acid Water
Place a large mixing bowl of citric acid water on the table. Use 1 gallon of water plus 1 teaspoon of citric acid. This prevents my peaches from browning. I use a non-GMO citric acid.
Yes! you may use honey in all of your home canned products. You will not miss the sugar with this honey sweetened simple syrup. I love the honey flavor in the peaches it adds just enough sweetness.
To make the simple syrup you need 9 cups of water and one cup of honey. Pour both liquids into a saucepan Stir until combined and heat until the honey is dissolved. This will make enough syrup for 7 quarts of peaches.
Prepare Your Canner
Because peaches are a high acid food you will use a water bath canner to can the peaches. Fill the canner halfway with water. The weight of the full jars of peaches will cause the water to rise, but once you get the jars in the canner you can adjust the water level as needed.
Turn on your burner to medium high heat. Make sure the water in the canner and the syrup in the jars are relatively the same temperature when you place the jars into the canner. It does not need to be precise, but don’t put a cold jar into a hot pot of water because the jars may crack.
How To Can Peaches
First, wash the canning jars thoroughly. I forgot to take a picture of this, but I use soap and water.
Next, wash the peaches. Place the peaches under running water and gently rub all of the peach fuzz off of the peach.
Peel the peaches using a vegetable peeler or paring knife. Save the peels so that you can make peach jelly later.
Cut the peaches into slices or halves and place the pieces of fruit into the citric acid water solution you made earlier. This way the peaches will not brown while you are working.
After you have enough peaches cut up, drop the pieces into pint or quart size jars.
Now it is time to use the simple syrup you made earlier. Pour the syrup into the jars leaving a 1/2-inch headspace.
Your jars are filled and now you debubble the jars. I used the handle of my silicone spatula, but you can use a skewer or the official debubbler tool in the canning kit. Little bubbles rise to the top when you de bubble the jar. This process ensures that the oxygen has escaped and allows for a good seal.
After debubbling the jar, you may need to adjust the simple syrup level to 1/2-inch headspace again. Wipe all of the rims with a clean cloth dipped in vinegar. This washes away any sticky residue on the rims of the jar so that you get a good seal.
Place the lids and rings on the jars. The rings should be finger tight. Basically, screw on the lid until it will not turn anymore. There are no special tools needed just your fingers.
Lower the jars into the water bath canner. Make sure the water covers the jars by 1 inch.
Place the lid on the canner and bring the water up to a boil. Once the water is boiling start the timer for 30 minutes. After 30 minutes is up, turn off the canner and wait for the water to stop boiling and cool down for about 15 minutes.
Take the jars out of the canner and set them on a towel on the counter. The towel protects the jars from extreme temperature change from the hot canner to the cold counter.
As the jars cool you will hear a distinct “ping” noise as the jars seal. Leave the jars on the counter for 24 hours to cool off and seal. After 24 hours take the rings off of the jars. Wash the entire outside of the jar with soap and water or vinegar water.
To check the seal, pick up the jar by the lid. If it stays on, you have a good seal. If the lid comes off, you do not have a good seal. If you do not have a good seal place the jar into the refrigerator and enjoy the peaches as a snack or with your breakfast cereal.
Canning jars should be stored in a cool dark place (at least out of direct sunlight). They can be stored for up to 18 months. After that the quality of the food will begin to deteriorate. You may notice a change in texture, or the flavors are not as bright as before. I am very sure the peaches you just canned will be gone before you have to worry about that!
Other Post You May Enjoy: