It is peach season finally! My husband bought us a 1/2 bushel of them in hopes of eating them all fresh. Just the two of us. Well, we all know how delicate peaches are so I figured I would give canning them a shot. (knowing they would end up going bad way to fast) Ends up canning is way, way easier than I thought it would be!
Here we go!
Equipement:
These are Early Alberta’s . |
a)While doing so, fill sink with cool water
Sorry, I forgot to take a picture before I started the process… oops! |
b) Bring the small sauce pan of water to boil and place the canning lids into it.
3) Then start putting the peaches in the boiling water for a couple of minutes.
The peel should come off amazingly easy. |
Using the small knife you can cut in half to get the pit out. |
The pit is pretty easy to remove. |
And viola! That part is done! |
I choose to use pints and I cut my peaches into 1/4ths You could also cut them smaller if you wanted |
Like I said earlier I used leftover apple juice water. |
8) Clean off the tops of the jars (so the seal is clean).
I used a clean rag to do this. |
9)Place the rings and lids on them.
I pick them up with a clean fork out of the hot water. |
10) Place in hot water bath pan and let boil for 25 minutes for quarts and 20 minutes for pints.
Make sure the water covers the jars. |