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Canned Peaches Without Sugar

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Naturally sweet canned peaches preserved with honey and lemon juice for a fresh, wholesome flavor. A simple home-canning method that keeps peaches bright and delicious year-round.

Ingredients

  • 20 lbs peaches (freestone)
  • 10 tsp lemon juice
  • 1/3 cup honey
  • 7 cups water

Instructions

  1. Sterilize jars and lids by washing thoroughly with hot soapy water or using a dishwasher.
  2. Place lids and rings in a small pot and keep at a low simmer until ready to use.
  3. Bring a large canning pot of water to a boil, then reduce heat to maintain readiness.
  4. Peel peaches using a boiling water bath: submerge peaches in boiling water for 30 seconds, then transfer to ice water for 1 minute. Skins should peel off easily.
  5. Slice peaches in half, remove pits, trim any red flesh if desired, and cut into 1/4 inch slices.
  6. Pack peaches tightly into jars, filling just below the jar rings.
  7. Add 1 teaspoon of lemon juice to each jar.
  8. Mix warm water and honey in a bowl until fully combined.
  9. Pour honey water into jars, leaving 1/2 inch headspace. Remove air bubbles by gently tapping or using a canning tool.
  10. Seal jars with lids and rings, tightening just until snug.
  11. Place jars in canner with at least 1 inch of water above them. Bring to a boil and process for 15–20 minutes.
  12. Remove jars and place upright on a towel to cool without touching. Do not disturb while cooling.
  13. Check seals after cooling; any unsealed jars should be refrigerated and used within 1–2 weeks.

Notes

  • Freestone peaches are easier to pit and prepare than clingstone varieties.
  • Do not overtighten lids to allow proper sealing during processing.
  • Store sealed jars in a cool, dark place for best quality.
  • Use canned peaches in desserts, breakfasts, or as a snack.
  • Adjust processing time based on altitude if necessary.

Nutrition

Find it online: https://yumfamilyrecipes.com/canned-peaches-without-sugar/