Canning Peaches in Honey
  • 20lb free stone peaches
  • 8 cups honey
  • 32 cups
  • 2 gallons water
  • 1 TBSP lemon juice
  • *see note
  1. Bring a large kettle to a rolling boil.
  2. With a sharp paring knife, simply slice a small  X in the skin, carefully drop into boiling water.
  3. Once the skin begins to visually peel off,  the peaches ready to come out. Transfer the peach immediately to an ice water bath.
  4. Peel peaches, placing them into a cold bowl of water with 1tbsp lemon juice.
  5. Cut peaches in half.
  6. Place 1 pit in the bottom of each jar, hot, clean jar. *optional
  7. Cut peaches in half, with the cut side down, layer peaches until they firmly reach the rim of the jar.
  8. Carefully top each jar with boiling syrup.
  9. Release any air bubbles. Wipe rim. Place lid and ring. Twist to finger tight.
  10. Once the canner is full, (mine fits 7 quarts). Place the lid on the canner. When a rolling boiling occurs, begin your timer.
Recipe by Millhorn Farmstead at