Now the song’s stuck in your head all day. You’re welcome. In continuing our Peach Week theme, I took another trip to get a few more peaches, this time just to can. I’m telling you, it’s like an addiction.
This was easier than the peach butter, or at least not as time-consuming. The longest part is the peeling. Step one is blanch, remove the skins, cut in half and remove the pits. Make a light syrup (about 1 : 2.5 ratio of sugar to water – for nine pounds of peaches, I used ~2 cups sugar and 5 cups water) and keep warm. Put the peach halves cut-side down in the jars (FYI – I got four halves per pint, and 7-8 per quart – this would have been helpful to know when buying the fruit!). Fill to 1/2″ headspace with the hot syrup, then process for 20 (pint) or 25 (quart) minutes in a boiler. Easy as pie. And maybe we’ll make some pie with these during the winter.
As a later addendum to this post and unrelated to peaches, I once again wanted to express my annoyance with all the thunderstorms this year. We had another one blow through last night that lasted about five hours, so sleep was not in abundance. They said 30% chance of showers overnight, nothing about another flipping thunderstorm… I’m now looking forward to winter and its lack of thunder (I reserve the right to change my mind in January). At least we should sleep better. Not that the boy needs help; he slept through the entire thing. He apparently can sleep through anything. Except the night 🙂