Learn how to can these fresh honey syrup canned peaches so you can bottle up the taste of peach season to enjoy all year long. There is something about the taste of freshly canned peaches at home vs. the typical canned peaches at the grocery store.
We like to can peaches every other year since they generally last us 2 years, and they are our favorite fruit to can! The smell it makes in your home makes you want to can peaches every day! It is certainly the smell of mid-summer!
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Why you’ll love this recipe
Ingredients
Recipe tips
Choose ripe, firm peaches: Select ripe but firm peaches that are free from bruises and blemishes for the best texture and flavor.
Blanch for easy peeling: To peel peaches easily, blanch them in boiling water for 30-60 seconds, then transfer them to an ice water bath. The skins should slip off easily.
Prevent browning: To keep peaches from browning, toss them with a little lemon juice after peeling and slicing.
How to make canned fresh honey syrup peaches
Please see recipe card at the bottom of this post for the full recipe details.
- Prepare the Jars: Sterilize the canning jars by washing them in hot soapy water or running them through a dishwasher. Keep them warm until ready to use. Sterilize the lids and bands according to the manufacturer’s instructions.
- Blanch and Peel Peaches: Pit the peaches. Bring a large pot of water to a boil. Blanch the peaches by submerging them in boiling water for about 30-60 seconds. Remove the peaches with a slotted spoon and transfer them to a bowl of ice water to cool.
- Skin the Peaches: Once cooled, peel the skins off the peaches. The skins should slip off easily.
- Prepare the Peaches: Cut the peaches in half and slice them into desired sizes (halves, quarters, or slices).
- Make the Honey Syrup: In a large saucepan, combine 3 cups of honey with 9 cups of water to create a light syrup. Bring the mixture to a simmer and stir until the honey is fully dissolved.
- Pack the Jars: Add a bit of lemon juice to each jar if desired to prevent browning (about 1 tablespoon per pint jar). Pack the peach slices into the warm jars, leaving about 1/2 inch of headspace at the top. Pour the hot honey syrup over the peaches, ensuring they are fully covered while maintaining the 1/2 inch headspace.
- Remove Air Bubbles: Use a bubble remover to remove any air bubbles by running it along the inside edges of the jars. Adjust the headspace if necessary by adding more syrup.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until fingertip tight.
- Process the Jars: Place the filled jars into a water bath canner with a rack. Ensure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for about 20 minutes (adjust processing time for altitude if necessary).
- Cool and Store: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Any unsealed jars should be refrigerated and used first. Label the jars with the date and store them in a cool, dark place.
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“Just cracked open a jar of my honey canned peaches—oh my gosh, they taste like summer in a jar! So easy and SO good!” – Janelle
Fresh Honey Syrup Canned Peaches
Learn how to can these fresh honey syrup canned peaches so you can bottle up the taste of peach season to enjoy all year long.
Equipment
- 6 Pint canning jars
- Lids and Bands
- large pot for blanching peaches
- Bowl of ice water
- Paring knife and cutting board
- Large saucepan or pot for making honey syrup
- Canning funnel
- Ladle
- Bubble remover
- Jar lifter
- Water bath canner with rack
Ingredients
- 18-24 medium peaches 3-4 per pint jar
- 3 cups of honey 1/2 cup per pint jar
- 9 cups of water 1 1/2 cups per pint jar, adjust based on your preference
- Lemon juice optional, about 6 tablespoons if using 1 tablespoon per jar
Instructions
- Prepare the Jars: Sterilize the canning jars by washing them in hot soapy water or running them through a dishwasher. Keep them warm until ready to use. Sterilize the lids and bands according to the manufacturer’s instructions.
- Blanch and Peel Peaches: Pit the peaches. Bring a large pot of water to a boil. Blanch the peaches by submerging them in boiling water for about 30-60 seconds. Remove the peaches with a slotted spoon and transfer them to a bowl of ice water to cool.
- Skin the Peaches: Once cooled, peel the skins off the peaches. The skins should slip off easily.
- Prepare the Peaches: Cut the peaches in half and slice them into desired sizes (halves, quarters, or slices).
- Make the Honey Syrup: In a large saucepan, combine 3 cups of honey with 9 cups of water to create a light syrup. Bring the mixture to a simmer and stir until the honey is fully dissolved.
- Pack the Jars: Add a bit of lemon juice to each jar if desired to prevent browning (about 1 tablespoon per pint jar). Pack the peach slices into the warm jars, leaving about 1/2 inch of headspace at the top. Pour the hot honey syrup over the peaches, ensuring they are fully covered while maintaining the 1/2 inch headspace.
- Remove Air Bubbles: Use a bubble remover to remove any air bubbles by running it along the inside edges of the jars. Adjust the headspace if necessary by adding more syrup.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until fingertip tight.
- Process the Jars: Place the filled jars into a water bath canner with a rack. Ensure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for about 20 minutes (adjust processing time for altitude if necessary).
- Cool and Store: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Any unsealed jars should be refrigerated and used first. Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year.
Notes
- Choose Ripe, Firm Peaches: Select ripe but firm peaches that are free from bruises and blemishes for the best texture and flavor.
- Blanch for Easy Peeling: To peel peaches easily, blanch them in boiling water for 30-60 seconds, then transfer them to an ice water bath. The skins should slip off easily.
- Prevent Browning: To keep peaches from browning, toss them with a little lemon juice after peeling and slicing.
Nutrition
Serving: 1cup
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