Putting Up Peaches--Peach honey & honeyed peaches

I'm not being as thrifty as I could be with canning my peaches, I admit it.  I'm using a honey based syrup rather than sugar based, even though it is quite a bit more expensive, based on the idea that it will taste a lot better and be more healthy than refined sugar.  (Plus, it is part of my plot to convince my husband that I should start keeping bees just as soon as I can figure out where to keep them.  Don't tell him though.)  I guess I'm making up some thrifty points though, since I'm using the peels too!

Here's how I've been doing it (please refer to someone or something that actually knows what they are doing, like the Ball Blue Book Guide to Preserving for more tips on how to do this stuff.  I really don't know what the heck I'm doing--just kind of muddling through, following the book):

Canned Honeyed Peaches

peaches
honey
water

Wash peaches.  Dip peaches in boiling water 30 to 60 seconds then immediately immerse in cold water.  Peels should slip right off (if they don't, a paring knife or veggie peeler works as well).  Reserve peels.  Cut peaches in half or quarters and pit.  Pack in jars as you go, covering with syrup once filled.  Leave a 1/2-inch headspace.  Remove air bubbles.  Put on two-piece caps.  Process pints 25 minutes, quarts 30 minutes, in a boiling water canner.

Peach Honey

peach peels

water

sugar

Place peels in a saucepan.  Cover with water.  Heat slowly until peels get mushy.  Strain, pressing down on peels to get as much liquid out as possible.  Discard peels and return liquid to pan, measuring how much there is.  Add 1/2 as much sugar as there is liquid.  Stir in and heat rapidly to boiling.  Boil down quickly until it reaches consistency of honey.  Pour into jars, leaving 1/4 inch headspace.  Put on two-piece caps.  Process in a boiling water canner for 5 minutes.