8lbs of peaches
3 Cups of Sugar
8 Cups of water
Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Step One: Wash peaches in cold water and vinegar.
Bring a large pot of water to a boil. Drop the peaces into the pot to boil for 5 minuets. While the peaches are boiling fill your sink with ice cold water. When the five minuets are up take the peaches out of the pot and place in the ice water.
Step Three: When peaches have cooled enough to handle, without burning yourself, peel the peaches.
Step Four: Slice the peaches and remove from the pits. Save the peach pits for the jarring process and for DIY Art Projects.
Step Five: Place a peach pit in each jar and fill the jars with the peach slices.
Step Six: In a pot add the water and sugar and bring to a boil.
Step Seven: Pour the syrup mixture over the peaches and fill the jar. Leave 1/4 inch at the top. Seal jars and place in the canner. Make sure there is at least an inch of water above the jars. Boil peaches in the canner bath for 25 minuets.
Step 8. Remove jars and set aside to cool. After 12 hours, if the lids remain down, do not press in when touched, they have sealed and can be stored in a cupboard for later use.
For ideas on uses for the peach pits click here.