So, one of the best things about my move is that I was able to move close to my canning buddy! In Utah, we spent many a Summer day canning until she moved. And now we are reunited! The best thing about canning is the friends you make while canning. I always like to say that friends that can together, stay together. It was never meant to be done alone, so grab a friend and get started! We actually first canned these peaches last year when I was sent some Washington peaches from the website www.sweetpreservation.com (one of my favorite canning websites-they even have FREE canning label downloads and amazing fruit recipes). We wanted to try something new and I’ve got to be honest, this is my favorite recipe to can. It’s SUPER easy, gourmet tasting, and a great twist on regular peaches.
We love them plain, warm and over ice cream, in oatmeal and the list goes on and on. I’m also going to show you a very easy trick for peeling your peaches (sorry for the lack of video, I had an eye infection that day…think Bob Costas during the Olympics)
So que the graphic to show you how to peel your peaches in a matter of seconds!
HONEY SPICED PEACHES (from Ball)
- 8 lb peaches (about 24 small)
- 1 cup sugar
- 4 cups water
- 2 cups honey
- 1-1/2 tsp whole allspice
- 3/4 tsp whole cloves
- 3 sticks cinnamon
- 3 (32 oz) quart glass preserving jars
DIRECTIONS:
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
- WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
- COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
- PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
- LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
What are you canning this year?
Do you find adding the spices is ok? I made applesauce with a friend one year and we added cinnamon but then it went moldy even though it was sealed properly. Kind of nervous to try it again.