Having a peach tree in the front yard was such a treat. We ate sweet stone fruit all summer long, and made peach jam, fruit leather, and our family fave, sliced peaches. Here is a healthy option for canned peach halves.
4 cups peeled peaches
1/2 cup honey
1/2 lemon - juiced
4 cups of water
Boil water and place your jars and lids into the boiling water to kill any bacteria. This will allow your canned peaches a longer shelve life without going moldy. Use your canning tongs and magnet to safely remove jars and lids. Place them on a clean tea towel to dry.
Boil water and soak the peaches long enough to remove the skins easily.
Once the peaches cool, cut them in half and discard the pit.
Full you jars with your desired amount but leave some room at the top for the water/honey mix.
In a bowl, combine 4 cups of water with 1/2 cup of honey. I opted for this recipe because I didn't want to add a bunch of sugar to our already sweet peaches. Once the honey has dissolved, fill each jar. Squeeze a 1/2 lemon and add 1 tsp of juice to the top of each jar to keep the color and to add just a touch of citrus.
In a large pot, reboil your water. Place the lids on your jars and tighten. Use your canning tongs to put the jars into the boiling water for 5 minutes, ensuring the water fully cover the jars.
Use your tongs to carefully remove the jars and place them on the tea towel to cool. Retighten any loose lids. As they cool, you will hear a ‘pop’ on the lids which indicates that they have properly sealed.