Peaches, peaches everywhere. I am peached out! I sliced and froze them, baked with them and we ate them whole and in ice-cream – but there were still some left – what to do? I didn’t want to make jam – it has been too hot lately to do any lengthy canning – so I took out my Ball Blue Book Guide to Canning and looked up peaches. I found a recipe for Honey Spiced Peaches and then remembered one of my aunt’s had mentioned she had made this recipe. Decided why not give it a try.
8 pounds small peaches
1 cup sugar (I used somewhere between ½ up and ¾ cup)
4 cups water
2 cups honey
Cinnamon sticks (1 for each jar)
Whole allspice (which I could not find so used ground)
Canning jars (either 3 quart jars or 6 pint jars – which I used)
large sauce pan for syrup
Canning pot and tools
1. Prepare your jars, either by sterilizing in your canning pot or in the dishwasher.
2. Wash your peaches and peel your peaches, placing whole is a bowl of water and lemon juice to keep from browning. I was so used to slicing my peaches that I automatically did so before I remembered that I did not have to for this recipe – I figured I had already started so I ended up slicing them all.
3. Heat your bath water – you want it boiling by the time you are ready to place your jars in.
4. In a small saucepan heat water with your lids – just heat, but do not boil. Once they have heated turn the burner off and leave them in the water until ready to use.
5. Combine the honey, sugar and water in a saucepan – cook until sugar dissolves.
6. Drain peaches and place into jars – pack well. I stuffed them in, tapped the jar and stuffed more in and still when they were done in the bath water – it looked like I only filled the jars half way. Really stuff them in there!
7. Place 1 cinnamon stick, ½ tsp allspice and ¼ tsp cloves into each quart sized jar. If using pints place 1 cinnamon stick, ¼ tsp allspice and 1/8 tsp cloves in each jar.
8. Ladle the hot syrup into each jar, covering peaches and leave ½” head-space.
9. Wipe lids of jars clean, place lid on and seal with ring.
10. Place jars into boiling bath water and process for 25 minutes.
11. Take out and place on dishcloth lined counter top. Listen for the pop – telling you the cans sealed. If a jar does not seal, turn it over and leave it for 15 – 30 minutes –turn over and it should be sealed, if not then that is the one you will eat first!
Store in a cool cabinet. Enjoy – Stella can’t wait for us to open a can and eat them!!