Drizzle’s are my favorite way to can because they can be used in many ways. Drizzle’s can be used in place of sugar in recipes (i.e. one cup sugar = 1 cup drizzle). In my house we use drizzle’s for baking, cakes, syrup, salad dressing, oatmeal and more.
9 quarts of peaches.
8 Cups Brown Sugar
1/4 cup lemon juice
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your four quart 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: Blend 9 quarts of peaches until liquid.
Place blueberries in a large pot with the sugar and lemon juice.
Bring pot to a boil while stirring.
Once the mixture has come to a boil remove from heat and ladle the hot syrup into the jars.
Make sure the lids and canning ring are on tight.
Seal Jars and move them into the water bath. Allow to boil for a minimum of 10 minuets.
Step 7: Remove jars and let sit for 12 hours. If seals remain down after 12 hours they are ready to store in your pantry.
For ideas on uses for the peach pits click here.