"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Wednesday, August 28, 2013


Movin' to the country I'm gonna eat a lot of peaches
Peaches come from a can they were put there by a man woman. :)

You don't have to move to the country in order to eat a lot of peaches. And they don't have to come from a can in a factory downtown either. If you preserve them correctly you can eat peaches everyday.

Alright, enough with The Presidents of the United States and onto canning peaches.

                                         Blanch the peaches in boiling water for 20-30 sec.

                                              Immediately place them in an ice water bath

  To remove the skin I cup the peach in my hands and twist in opposite directions. The skin just falls off. Other suggestions are to use a rag to do the same thing. That might give you a better grip.

Cut the peaches in half and remove the pit. If you made sure to get cling free, or freestone peaches this task is simple.

Soak the peaches in a lemon juice/water bath to prevent browning.

Make a light syrup (5 1/2 cups of water and 1 1/4 cups sugar) and keep the syrup hot, but not boiling.

Pack peaches cavity side down into hot jars leaving 1/2-inch headspace. Ladle hot syrup over peaches leaving 1/2-inch headspace. Remove the air bubbles. Wipe the rim of your jar clean. Adjust the two-piece caps and place in your boiling water canner.

                                                       Process quarts for 20 minutes.

                                                               mmmmm peaches!!

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