Sweet Tea Poached- Peaches

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Preserving Method: Water Bath Canning

1. Bring a large pot of water to a boil. Fill a large bowl two- thirds full of ice water. Cut lemon in half, and squeeze juice into ice water. Cut an X in the bottom (opposite stem end) of each peach. Working in batches, place peaches in a wire basket; lower into boiling water and blanch 60 seconds, or just until skins loosen or curl. Place immediately in lemon juice mixture. When cool enough to handle, peel peaches, cut in half, and remove pits. Cut halves in half, if desired; return to lemon juice mixture.

2. Bring 3 1⁄2 cups water to a boil in a medium saucepan. Remove from heat. Add tea bags; cover and steep 15 minutes. Remove tea bags. Stir in sugar, honey, and 3 Tbsp. lemon juice; bring to a simmer. Keep hot.

3. Pack peach halves or quarters tightly into a hot jar, cavity side down, leaving 1⁄2-inch headspace. Ladle hot tea mixture over peaches, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

4. Process jars 25 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

*Ball® Fruit-Fresh® may be substituted for the lemon juice. 

*You can use 2 Tbsp. loose tea placed in a tea ball instead of the tea bags.