0 from 42 votes
Canned Peaches without Sugar
No sugar needed to make these delicious canned peaches.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10 quarts
Calories: 416 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 20 lbs Peaches - freestone
- 10 tsp lemon juice
- 1/3 cup honey
- 7 cups water
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.
Cup of Yum
Nutrition Information
Serving
1quart
Calories
416kcal
(21%)
Carbohydrates
101g
(34%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
127mg
(5%)
Potassium
1118mg
(32%)
Fiber
14g
(56%)
Sugar
86g
(172%)
Vitamin A
2958IU
(59%)
Vitamin C
39mg
(43%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10quarts
Amount Per Serving
Calories 416
% Daily Value*
| Serving | 1quart | |
| Calories | 416kcal | 21% |
| Carbohydrates | 101g | 34% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 127mg | 5% |
| Potassium | 1118mg | 24% |
| Fiber | 14g | 56% |
| Sugar | 86g | 172% |
| Vitamin A | 2958IU | 59% |
| Vitamin C | 39mg | 43% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.