· Jars, Lids, and Rings· Canner Tongs, Canning jar holder, Canning Pot· Cutting Board, Paring knife· Large bowl, Colander· Ice· measuring cups & teaspoons· Peaches - use freestone peaches - they make canning easy! The pits come right out. I used Elberta peaches this year.· 10 tbsp Lemon Juice· 1/3 cup Honey· 7 cups water
Step 1Once you are ready to begin, get your stations ready. First step is to sterilize your jars and lids.Step 2I ran my jars through the sterilize option on my dishwasher. 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.Step 3Also add your lids and rings to a pot and simmer until ready to use.Step 4Peel your peaches either using the water bath method or with a peeler. I used the water bath method which is this. 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.Step 5Then if the peaches are ripe the skins should just peel off super easily.Step 6Then take your peaches, slice it in half and remove the pits.Step 7I removed the little bit of red next to the pit...and sliced my peaches into 1/4 inch slices.Step 8Then add them to the jar.I always stuff as many peaches as I can get in there until I get to the threads of the jar top.Step 9To the jars: Add first one teaspoon of lemon juice to preserve color.Step 10Then in a separate bowl you take 7 cups of warm water and mix in 1/3 cup of honey. I love this picture. It's artsy-fartsy.Step 11Pour the honey water combo into your jars leaving about 1/2 inch of headroom. I would also jiggle the jar to release any pockets of air.Step 12Next 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. 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.Step 13After the time is up remove the jars on 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...Step 14If 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.