I tied on a sturdy apron today and went to work with the box of Utah peaches I told you I was going to get.
They are so sweet and juicy. Best eaten fresh in my opinion but it's so nice to have jam and bottled fruit on the selves also for later use.
In the Beavercreek, 6 kiddos days I canned more peaches ( and pears, plums and grape juice) than I could ever count. Mom was not a canner but I learned from a sister at church when we lived in Joseph. I love the way sisters mentor and love one another.
Getting all the equipment cleaned and ready.
Blanch the peaches.
Plunge into an ice bath.
Afterward the skins just slip right off so quickly leaving very slippery peaches.
Cut open and remove the pits (stones). At this stage you can put into bottles for canning but most of my efforts went into making jam. Many more steps in the heat. Boy were the old timers smart to build canning or summer kitchens.
I next chopped my peaches in the food processor, added the lemon juice, pectin and sugar then cooked it. I filled the jars, wiped the tops, added lids and rings and they're ready for the bath. Bring the water 1 to 2 inches above the jars, bring to gentle boil and boil only 10 minutes for the jam. The pints of peaches I had to boil (process) for 20 minutes (quarts take 25 min.)