Aug 11, 2012
I love peaches.
Around here peach season is upon us.
And with my new obsession...you know where I cut fresh veggies and fruit...oh yeah and occasionally chicken...and I put them in glass jars...and then preserve the heck out of them...
Well with this new canning obsession, we may have purchased 40lbs of peaches.
That is a lot of peaches. The peaches we brought home, in whole, weighed more than Little. Woosh.
We had enough peaches to get 45 pints. Look at my beauties.
Now canning peaches are a sticky hot mess.
After a little research, we put together our canning game plan.
I chose to do a light simple syrup. So that was going in one pot. Then the water bath pot was filled and set to boiling to get ready for the jars. We also had a stock pot of boiling water going to immerse the peaches in for less than a minute. That is a lot of pots going on a stove. Can you say sweat much?
The peaches were boiled shortly, then immersed into ice water. Thanks to this process the skins just come right off.
Then thanks to these ladies the sticky peaches were sliced up to be put into the jars.
No seriously, these girls saved my life. What took us 5 hours, probably would have taken me 8 at least by myself.
They also helped make sure that my Bean wasn't left to seeking nourishment from his swing.
After just about 5 hours of peeling, cutting, filling, and cooking, we were done. Sweaty, sticky, and delirious, but done.
Now my shelves are lined with jars of peachy goodness.
Seriously, I am really liking this canning. What shall I can next? Suggestions?