Canning Summer Peaches!

I'm not going to lie...Peaches are a LOT of work to can and freeze! They are really fuzzy, so they take extra time to be properly washed, blanched and peeled. The pits need to be removed. They get over-ripe very quickly. But, during the winter months (when it's a blizzard outside) it's such a joy to crack open a jar of those fresh summer peaches! Both canning and freezing Peaches really helps to preserve that fresh summer taste.

First, start by separating the Peaches. We went to a local Pick Your Own, and some were more ripe than others. These are Red Havens. They taste very much like Peach Schnapps! and pull away from the pit easily.

Give them a bath in your sink!!

After you've washed off the fuzz, blanch them in hot (not boiling) water for about a minute or so. Transfer them to cold water or an ice bath. The skins should peel off easily.

Peel the Peaches and remove pits. (I sometimes give the scraps to the chickens!) OR you can make a yummy treat called "Peach Honey", which is great drizzled on Biscuits, Toast or Oatmeal. You can find the peach honey recipe HERE

I decided to flash freeze a few trays.

Gently pack Peaches into hot, sterile jars. Top with a basic simple syrup. How much sugar you use is personal preference. I only use 1 cup of sugar to every 12-14 cups of water. I keep the sugar mixture over low heat on the stove while I'm peeling, etc.

Wipe jar rims clean with a damp cloth. Top each jar with a clean lid and ring.

Gently lower jars into the boiling water canner.

Process for 25-30 min.

Carefully remove hot jars with a jar lifter. Allow to cool for 24 hrs. Rinse jars after cooling (they will be a little sticky). It's normal for fruit to float when Raw packed....

Store them in a cool, dark place and enjoy them when it's February and snowing outside ;-)