Canning

Honey Packed Peaches

Honey Packed Peaches

    • 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

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.


 

Chipotle-Mango Salsa

Chipotle-Mango_Salsa

    • 1¼ cups  –  mango, peeled and chopped
    • 1/3 cup – red onion, chopped
    • 1/3 cup – red bell pepper, chopped
    • 1/3 cup – fresh lime juice
    • 2 tablespoons  – honey
    • ¼ cup  – fresh cilantro, chopped
    • 1 tablespoon  – canned chipotle pepper in adobo sauce, minced
    • 1 teaspoon  – Kosher salt
    • ¼ teaspoon – coarsely ground black pepper
    • 2 – garlic cloves, minced

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.


 Spicy Pickled Carrots

Spicy Pickled Carrots

    • 4 cups – white vinegar
    • 2-1/2 cups – honey
    • 2 Tablespoons – pickling spice
    • 3 lbs. – baby carrots or carrots cut into slices

In a small stainless steel or enamel saucepan, bring vinegar, honey and spice to a boil, stirring to dissolve honey. Remove from heat and cover pan to keep contents hot. Pack carrots into 6 hot sterilized pint jars, filling to 1/4 inch from tops. Add honey mixture, filling 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 30 minutes. Remove jars carefully and cool on wire rack.

Tip
Never store honey in the refrigerator. Refrigeration accelerates crystallization. To preserve its natural color and flavor, store honey at room temperature away from direct sunlight. You can reverse crystallization by simply microwaving the honey in a microwave-safe container with its lid removed or by placing the honey container in a warm water bath and stirring honey until crystals dissolve.

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