Getting Canned ~ 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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