After picking the peaches (or buying them), place in a sink of water. Blanche peaches: place a single row of peaches in a dipping basket or pot, and submerse in boiling water for about 30 seconds. Rinse. Blanching the peaches, allows you to be able to slip the skins. If the peaches are ripe enough, the skin slips right off. Otherwise, peel the skin. Slice. You want your jars warm, so I usually just wash them in the dishwasher. If they are already clean, fill with hot water until ready to use. Pour some syrup into the empty, warm jars. To make the syrup, I like a medium recipe: 2 cups of water to 1 cup of sugar. Heat until sugar is dissolved and keep warm on stovetop until ready to use. If that's too sweet use a light syrup: 3 cups of water to 1 cup of sugar, and if not sweet enough...use a heavy syrup: 1 cup of water to 1 cup of sugar. Fill jars with peaches. Now you kind of have to smash the peaches down into the jar. I use a butter knife or narrow spatula to do this and get all the air bubbles out. Fill as many peaches as you can, adding syrup and peaches as necessary. Leave about 1/2" at the top. Wipe clean the tops of jars and threads. During all of this, lids should have been softening. Just place in a small pan and simmer on stovetop until ready to use. I ALWAYS use new lids. Place a lid and clean band on jar. Fill bottom of canner with water. Place on stovetop. Place jars in canner and put lid on. You can do 7 jars in one batch. If you don't have 7 jars, just make sure the jars are balanced (Ex. 4 jars - 2 on one side, 2 on the other). Turn burner on. Once steam comes out, steam for 10 minutes. I put a little mirror next to the steam hole, so I can easily see when the steaming starts. After it's been steaming for 10 minutes, set timer for 25 minutes. This is when the actual processing of the peaches begins. If you don't want to double set your timer, you can just set it for 35 minutes once it starts steaming...the 10 and 25 is just technical. So anyway...after the processing time, remove from heat. Uncover and set jars on towel to cool. Leave for 24 hours, then wash and put away. I may be a big dork, but I love to hear the pinging of the jars as they seal. All right...so that's how you can peaches!
Friday, August 21, 2009
This is mostly for me so I have it on record, but if it helps others out there...great! This is my method for canning peaches. Last week we went down to my parent's house and raided the peaches from their fruit orchard for canning. We were able to get 30 jars done, which is about 2 1/2 bushels.