Canning Peaches

I bought 40 lbs of peaches. Do you know how many jars that is?

Me neither.

But I’m guessing {now that I have canned about 1/3 of them} that I will have about 30 quarts of canned peaches when I’m done. Yowzers!

Here’s the first batch:

I waited until most of my peaches were ripe.

I laid out all of my supplies before starting. The pot on the right is for processing and the one on the left for blanching.

I always begin by scoring, then blanching my peaches in boiling water for 30 sec – 1 min. This helps me to remove the peel very easily.

Here I have a bowl of blanched peaches in cold water and a bowl of peeled peaches.

I half each peach and remove the pit. The pit should fall right out if your peaches are ripe.

Then I slice all of the peaches.

And cover them with a syrup mixture {4 cups of water and 2 cups of sugar brought to a boil and dissolved}.

Then I add my peach mixture to my warm, sterilized jars.

I put the hot, sterilized lids on and process for about 25 mins.

Really it’s a good thing that I have so many peaches ~ the kids have already eaten two jars full and it’s only been 24 hours!!!

Thanks for reading.

Have a great day!

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