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!
|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.|