Canned Peaches without Sugar

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4.65 from 14 votes

No sugar needed to make these delicious canned peaches.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: canning

Servings: quarts

Calories: 416kcal

Author: Karrie

Ingredients

20 lbs Peaches - freestone
10 tsp Lemon Juice
1/3 cup Honey
7 cups water

US Customary - Metric

Instructions

Sterilize your jars and lids. If you don't have a dishwasher just clean them with hot soapy water as best you can. You want your jars to be really clean to avoid any bacteria that might get in.
Add your lids and rings to a small pot and simmer on low until ready to use.
Start your large canning pot to boil. If it boils too quickly you can turn it to low until you're ready to add your canning jars to it.
Peel your peaches either using the water bath method or with a peeler. For water bath: Get a pot of boiling water going. Have a bowl of ice water ready for cooling. Gently add in a few peaches, and then leave for 30 seconds in the boiling water. Quickly remove to the ice water to cool for one minute. The skins should peel off super easily
Then take your peaches, slice in half and remove the pits. Note: I prefer to remove the little bit of red next to the pit and slice my peaches into 1/4 inch slices
Then add the peaches to the jars. Stuff as many peaches as you can get in there until your peaches reach just below the rings of the jars.
Add one teaspoon of lemon juice to each jar to preserve color.
Then in a separate bowl take 7 cups of warm water and mix in 1/3 cup of honey. Mix until combined.
Pour the honey water into your jars leaving about 1/2 inch of headroom. I would also jiggle the jar to release any pockets of air or use a canning tool to remove air.
Next add the lids and rings to the top of the jars. You can use a fork to get the lids out of the simmering water or one of those cool canning magnets. Note: Don't screw on the rings too tight!
Place the jars into your canner and make sure there is 1 inch of water above the tops of the jars. Once the water is boiling, boil your jars for 15-20 minutes. The canning manuals will tell you to cook them for 20-25 minutes but I choose to do it for 15 minutes.
After the time is up remove the jars, sitting them upright onto to a towel to cool. Make sure to not have the jars touch each other. And do not touch them or mess with them as this can mess up the processing as well. The lids will "pop" as they cool. I love hearing that sound...it's the best!
If for some reason once they are all cool you have a jar that didn't pop, that means it didn't seal right. So you can go ahead and eat right away or save in your refrigerator for up to a week or two.

Nutrition