Because of this, last year was an experimental canning season for me. I’ve been canning for a few years now, but last year was the first year I had used raw honey in place of sugar. I specifically tried canning peaches last year. And here’s what I discovered.
Tip number one….old jars aren’t always reliable.
Here’s how you do it.
3. As that is coming to a boil, cut up your peaches in slices or just in half, and remove pits. Make sure you also remove the hard red edges on the peaches, as these can sometimes cause issues with the preservation later down the road. Make sure you also remove any really soft brown spots in the flesh as well.
4. *This step is optional. If you’d like more of a spiced peach rather than regular peaches, you can add a cinnamon stick and nutmeg (etc) to the bottom of your jar.
5. Pack sliced peaches in jars tightly (preferably pit side down), up to the bottom (and even a little above) of the mouth.