Peach Canning Recipes

HONEY SPICED PEACHES

15 pint jars

1.5 c. sugar

6 c. water

3 c. liquid honey

12 # peaches, peeled, halved, pitted and treated

9 star anise

2 1/4 t. whole allspice

1 1/4 t. whole cloves

In a large stainless steel sauce pan, combine sugar, water and honey. bring to a boil over med high heat. stirring until sugar dissolves. reduce heat to low and add peaches one layer at a time. warm until heated through, about 3 min. per layer

ing a slotted spon pack hot peaches, cavity side down into hot jars to 1/2" from top. add star anise, 1/4 t. allspice and 1/8 t. cinnamon to each jar. remove air bubbles. screw down bands. place in canner and process for 25 min. wait 5 min. then cool and store.

Peach BBQ sauce

12 1/2 pints

9 c. finely chopped pitted peeled peaches

1 1/2 c. finely chopped seeded red bells

1 1/2 c. chopped onion

4 1/2 T. finely chopped garlic

1 3/4 c. + 2 T. honey

1 1/8 c. cider vinegar

1 1/2 T. worcestershire sauce

3 t. hot pepper flakes

3 t. dry mustard

3 t. salt

in sauce pan, combine peaches, red pepper, onion, garlic, honey, vinegar, worcestershire, hot pepper flakes, mustard and salt. bring to a boil over med high heat. reduce heat and boil gently, stirring frequently until mix is thickened to bbq consistency. about 25 min.

ladel into hot jars, leave 1/2" wipe rim and screw band down. place in canner and process for 15 min. wait 5 min then remove jars and cool.

SPICED PEACH JAM

16- half pint jars

10# peaches crushed peeled, pitted

1 c. water

12 c. sugar

1/2 c. whole cloves

combine peaches, cloves and water in a large pot. cook gently 10 min. add sugar, stir until dissolved. bring to a slow boil. cook rapidly to gelling point about 15 min. As mixture thickens. stir to prevent sticking. remove from heat. skim foam. ladle into hot jars leave 1/4" space. add lids and process 15 min.