Honey was used in the middle ages and Renaissance as a preservative. It is still used to this day. Use honey instead of a sugar syrup to preserve your fruit.
Canned Peaches recipe found on Honey.com
Honey Packed Peaches
YIELD: 6 PINTS
Ingredients
- 2-3/4 cups - water, divided
- 1/4 cup - lemon juice
- 5 lbs. - peaches*, peeled, pitted and cut into wedges
- 1-1/4 cups - honey
- 2 Tablespoons - vanilla extract
- 6 small - strips lemon zest
Directions
In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. *Apricots or nectarines may be substituted.
TIP
Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.
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