PRESENT DAY MOMS

Just Peachy

Emily DaFoe
IMG_2230.jpg

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.

INGREDIENTS

4 cups peeled peaches

1/2 cup honey

1/2 lemon - juiced

4 cups of water

Canning Jars

Canning Tongs

METHOD

STEP 1:

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.

STEP 2:

Boil water and soak the peaches long enough to remove the skins easily.

STEP 3:

Once the peaches cool, cut them in half and discard the pit.

STEP 4:

Full you jars with your desired amount but leave some room at the top for the water/honey mix.

STEP 5:

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. 

STEP 6:

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.

STEP 7:

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.

Enjoy!