Today at the Ann Arbor Farmer's Market, I will be demonstrating how to can peaches. Here's how I am going to do it:
Makes about 8 pints
8-12 lbs peaches, peeled, halved, pitted, treated with Fruit Fresh to prevent browing, and drained.
1 batch hot honey syrup
To make hot syrup:
1 c. honey
1 c. white sugar
4 c water
Bring to a boil over medium high heat just until sugar is dissolved, keep warm until needed.
To hot pack peaches, warm peach halves one layer at a time in hot syrup for 1 minute. Using a slotted spoon, pack cavity side down in jars leaving a 1/2 inch headspace. Ladle hot syrup in jar to cover peaches. Remove any air bubbles with a shop stick or cocktail stirrer, leaving 1/2 inch headspace. Add a couple mint leaves, if desired. Place lids on jar, adjusting until bands are finger tight. Process in a boiling water bath for 20 minutes.