I spent all day yesterday canning my peaches. I slept in until 8 am which is highly unusual for me, so I had a late start. I did not get into the kitchen until 9 am. By 5 pm I had managed to can 6 batches. 21 quarts/litres and 27 pints/500mL
Pretty easy to can peaches, really. Just pour boiling water over the peaches, and let sit for a couple minutes. Then put them in cold water for a minute to cool down a bit. Score an X on the bottom of a peach, slit it in half, slip the skin off, and slit it again into quarters. Remove the quarters from the pit, and keep doing this, putting them into your jars as you go.
As I fill each jar I add a light syrup (1 cup sugar to 4 cups water, boiling), and put on the snap lid and screw top. Next I put the jars into my boiling water canner (I do not have a pressure canner) and boil for about 25 minutes for quarts, or 20 minutes for pints.
I still have about 1/3 of my mountain of peaches left, so will make another batch of peach chutney tomorrow and a double batch of jam in addition to canning the rest of the grade #1 peaches.
I have fond memories of my Grandma's canned peaches...and pears too! They make for a lovely dessert, just as they are.
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