Can Your Peaches With Honey for a More Natural Sweetness

My in laws have three beautiful peach trees. And every year we go and help harvest the peaches and can some for storage. I’m telling you there is nothing more tasty than a can of sweet peaches on buttered toast in the morning. Yum!

This year I decided to do away with refined sugar in my canning as much as possible. Truth be told you don’t need to use sugar to can peaches at all. They’re so naturally sweet you can can them in plain old water. But I’m a snob and I like ’em extra sweet.

So this year I decided to use up some of my local raw honey I bought from a neighbor friend of mine. Local raw honey is sweet like sugar but, unlike sugar, it has an immeasurable number of health benefits.


1 Quart Melted Raw Honey
4 Quarts Water
84 Ripe (Not Soft) Peaches


10 Quart Jars with Sealable Lids
Pot for Syrup
Boiler Canner
Jar Tongs

If you haven’t melted it yet, melt your honey so you can get an accurate measurement.


Prepare your syrup by combining the honey and water and heating until foam starts to form. Keep hot as you process the rest of your peaches.


Fill your boiler canner with water and begin heating so that it’s reached a boil by time your peaches are ready. Then sterilize your jars and lids.

Tip: I throw all of my jars and lids in the dishwasher on a quick cycle then leave the door on it shut until I’m ready to use them. It cleans them and keeps them hot.

Clean, peel, pit and quarter or halve your peaches. This part is really the only sucky step. Processing peaches is the pits (hehe).


Fill each clean, hot quart sized jar up so there is a 1/2″ headspace then fill with honey syrup and maintain the same headspace.


Screw on two piece lids tightly and place ready quart jars in the boiler canner. Make sure the jars aren’t touching each other.


Immerse the jars in the water making sure the water line comes at least an inch above them. Cover with the lid and boil them for 20 minutes.

Note: start your timer when the water starts to boil


After 20 minutes, turn off the heat and remove the lid. Let the jars remain in the water for another 5 minutes then remove them using your jar tongs. Place them on a towel no closer than an inch apart. Let them seal for 24 hours. You’ll know they seal when the tops don’t “pop” when you push down on them.


If any of your jars don’t seal you can reheat the contents of the jar then reprocess it in your boiler canner within the 24 hour window. Or just throw that can in the fridge and enjoy a delicious breakfast of peaches on toast in the morning 🙂

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