Monday, September 2, 2013

Cinnamon Honey canned peaches

Honey cinnamon canned peaches

Ripe peaches. You will need about 2 or 3 pounds per quart. If you are using smaller jars or making less please adjust this recipe accordingly.
( if you end up buying extra peaches slice and freeze them on a tray for an hour and place them in a baggie for the winter for smoothies! YUM!)
9 cups of water
1c honey or more per your liking
7 cinnamon sticks( one per jar)
1/2 tsp lemon juice per jar (keeps them from browning as bad) You do not need to use this if you would like to omit it.

1. Peel the peaches. Put them in boiling water for 2 minutes, and then immediately dump them in ice cold water. The skins will come right off. SO much easier than using a knife, and less waste, too. this is the same method I use for canning tomatoes.

2. While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan. again if you are using smaller jars adjust amounts.

3. Remove the pits from the peaches, then halve or quarter them. You could even cut them into small slices, but I like to just cut them in half since it takes less time.

4. Place 1 cinnamon stick in the bottom of each sterilized quart jar.

5. Fill the jar with the peaches, placing them pit-side down (if you are using halves)

6. Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ headspace.

7. Adjust lids and process quart jars in a hot water-bath canner for 25 minutes.

You can use pint jars if you like– just process them for 20 minutes instead.

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