Honey spice peaches canned

Updated at: Thu, 17 Aug 2023 12:06:04 GMT

Step 1

Prepare canner, jars and lids.

Step 2

Fill a large stockpot halfway full of water and bring to a boil over high heat. Wash peaches and slice a small X in the blossom end of each peach. Boil peaches, one or two at a time, for about 1 minute to loosen skins, then remove with a slotted spoon and immediately plunge into an ice bath. Once cool enough to handle, the skins should slip off easily. Peel, then halve, pit and slice each half into 4 segments. Store peaches in a citric acid or lemon juice bath to prevent browning. Repeat until all peaches are peeled & sliced.

Step 3

In a medium stockpot, add water and honey and bring to a boil over medium-high heat. Reduce heat to low and add peaches (remove from citric acid bath with a slotted spoon), one layer at a time, to hot syrup. Allow peaches to warm through for about 5 minutes.

Step 4

Fill hot, sterilized, jars with 1 cinnamon stick, 1 tsp whole allspice, and 1/2 heaping tsp of whole cloves and 1 star anise. Using a funnel and slotted spoon, add warmed peach slices, tapping the jar and rearranging the peach slices so that there are not large air pockets, to a generous 1/2-inch headspace. Ladle hot syrup over peaches to 1/2-inch headspace. Wipe rim, afix lid & screwband, and place jar in the water bath. Repeat until peaches are gone (do not process partially filled jars; store in the refrigerator and eat within 2 weeks).

Step 5

Process in a boiling water bath for 20 minutes for both half-pint and pint jars. Cool, label and store.

0 liked

0 disliked