Canning- Peaches

Honey Packed Peaches

  • 2 and 3/4 cups water, divided
  • 1/4 cup lemon juice
  • 5 lbs. peaches*, peeled, pitted and cut into wedges
  • 1-1/4 cups honey
  • 2 Tablespoons vanilla extract
  • 6 small strips lemon zest
In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. 
Try using apricots or nectarines for this wonderful way to persevere your food.
Makes 6 pints
 

Strawberry Jam

Yummy Jam

Strawberry Jam
 

  • 4 pints strawberries, washed and stemmed
  • 1 package (2 oz.) low-sugar pectin
  • 3 cups honey
In a large saucepan, gently cook and mash berries. Add pectin to mashed berries. Bring to a vigorous boil, stirring frequently; boil for 1 minute. Remove from heat. Stir in honey. Quickly and carefully ladle jam into 3 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 10 minutes. Remove jars carefully and cool on a wire rack.
Makes 3 pints