Blanch the fresh peaches: gently drop into boiling water for about 1 minute, remove and let cool until you can easily handle them. The peel will easily pull of without cutting any of the peach away.
Slice peaches into jar. Fill to the top (mine are packed tight to get as much in one jar as I can and I still end up with the empty juice space at the bottom once they cook down).
Add sugar water: 1/2 cup sugar to 1 quart water. Dissolve sugar in boiling water and set aside until ready to fill jars. It's best to keep it hot but not necessary to have it at a constant boil.
Wash rings of jars to make sure there is nothing to stop jar from sealing. Add canning lids to jars (follow directions on box of lids). Screw on the lids and set in water bath. Bring water bath to a full boil and let boil 8-10 minutes. The idea is to seal the jars, not make mush out of the peaches.
After time is over turn off burner, take lid off, lift rack of jars out of water bath but sitting on the side of the pan. Set jars on a towel on the counter. You want to make sure that they aren't by a window or fan blowing cool air so that the jars don't crack due to drastic temperature changes. Jars should seal as they cool.
1 comment:
peaches already?? where did you find those?? i'm incredibly jealous :)
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