Low sugar peaches

[Redpill]

I'm looking for a low-sugar recipe for canned peaches. I'd really love one for spiced peaches. Thanks!

 

[blissful]

National Center for Home Food Preservation - National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for home food preservation methods.

nchfp.uga.edu

You can can peaches in a low sugar syrup or water.

The Perfect Pickled Peaches | Homegrown| NC State University

Did you ever pick that perfect peach that you just wish would last forever? We'll show you how to preserve one of summer's sweetest treats.

homegrown.extension.ncsu.edu

Pickled-spiced peaches.

Ball® Honey Spiced Peaches — Under A Tin Roof

Enjoy the taste of summer peaches with this canning recipe for Honey Spiced Peaches from Ball® Home Canning. This recipe fits into the beautiful new Ball® Honeybee Keepsake Jars with warm, rich spices like cinnamon, cloves, and allspice and delicious wildflower honey. Perfect for your summer canning

underatinroof.com

Honey spiced peaches.
I hope one of these recipes will help you out. Good Luck.

 

[HeyItsSara]

peaches themselves have natural sugar.

 

[dragnlaw]

I took Redpill's question to mean a recipe with a smaller amount of sugar added than most recipes have.

Although I can imagine a jar of spiced peaches with a bite taken out of most of the slices from testing to see whcih peach had a smaller amount of natural sugar in it.
How well would that go with your dinner guests?

 

[blissful]

@dragnlaw I can most of my fruit with water, or water with lemon (for the acid), concentrating it.

When I find peaches on sale and cook them down, until they are thick, then can them, they are just natural peaches, the sugar in them concentrates and it's delicious on toast.

Your suggestion of biting each peach seems like a good group activity, testing how sweet each one is.

 

[Redpill]

peaches themselves have natural sugar.

Yes, I'm aware of that. Most recipes have a lot of added sugar.

 

[HeyItsSara]

yes, they do. when i became prediabetic, i was amazed how many carbs are in foods.

 

[KatInAHat]

I haven't canned peaches in years, but it always stumps me on which syrup I should use (heavy, light) or do I just use water? Probably why I haven't canned them again.

 

[dragnlaw]

Your recipe doesn't tell you?

 

[KatInAHat]

The recipe I was following said you could use the strength of syrup you liked (NCHFP) which launched me into an internal argument: "Use light syrup, it's healthier." "But what if the peaches are tart?" I eventually used a medium syrup just to settle my own argument.

 

[dragnlaw]

A little nibble on a peach should be able to answer that question.
I have never been able to resist a nibble of anything I've canned. From beets to peaches. Nothing is safe from the dragn's maw.

 

[KatInAHat]

Well, one cannot can without quality testing the ingredients, right? I mean, that's just being a responsible canner. That's my justification for sampling everything I can during the process of actually canning it. Same rule applies to every roast I slice...and every chicken I carve...and every cake I cut...the cookies that may or may not actually make it into the oven...

 

[dragnlaw]

Little cat after a dragn's heart.