September 18, 2009

I love all the fresh peaches that are available this time of year!
Last year I tried canning for the first time, and realized it’s not so bad.  So, this year I was determined to capture my fresh peaches in a jar again.
I canned an entire bushel of peaches, and ended up with 26 beautiful jars to enjoy all winter long.
I used the basic raw pack process.
I prepared/washed the jars, then creating a light syrup of sugar and water.  I then peeled and placed the peaches in the jars, filled them with my syrup a 1/2 inch from the top then placed the lids on and processed them in a boiling water bath for 40 minutes.
For more specific instructions, syrup recipes and cook times, clickhere and here.
good luck!

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