Canning Peaches

Canning Peaches via Grandma Duncan
Of course, Mom did her peaches this way as well.

Skin the Peaches:
1. Boil a pot of water.
2. Add as many peaches as you can to the pot, keeping the peaches covered.
3. If peaches are ripe, only leave in 30 sec. or so.
4. Take peaches out and put in cold water.
5. Cut each peach in half and skin should easily come right off.

Bottle the Peaches:
1. cut peaches and add to clean, sterilized quart jar.
(place snugly in jar, but do not smash.)
2. Add peaches up to the neck of the jar.
3. Pour a scant 1/2 C. sugar over top of peaches.
4. Add enough hot water to fill jar to the neck.
5. Wipe mouth of jar with clean, wet cloth to remove any sugar or juice from jar.
6. Set hot lids on jars (boil lids in pan of water while you are filling jars with peaches) and screw on rings; not too tight.

Water Bath:
1. In large canner, set jars on rack and lower into pot. Fill pot with water, making sure to cover the jars at least 1" above them.
2. Bring water to a boil.
3. Time for 20 minutes.
4. Remove jars from water and let cool and sit for 12 hours.
5. When doing a water bath for the second and remaining batches, be sure to take out some hot water and replace with cold to prevent jars from breaking.

Happy canning and refer to my post for any notes on the topic.