I can’t say that I have ever canned before. I have watched a lot, but never done it myself. The cross country team at our high school was selling peaches and apples for their fundraiser. That was 17 pounds of peaches for newly weds! I knew that we wouldn’t be able to eat them all before they went bad so I called up my cute Grandma Bev and she helped me and Andie can some peaches! Super easy and not quite as smelly as canning tomatoes!
First rinse of the peaches.
Second, we blanched the peaches for about 1-2 minutes so the skin would peel off easily.
Then, peel off the skin, remove pit and slice as desired. I like slices but I guess some people like halves.
Meanwhile, Andie was filling the quart bottles with 1/2 cup of sugar and a cup of hot water and the pint bottles 1/4 cup of sugar and 1/2 cup of hot water. Once, you put the fruit in and then fill hot to the neck. Don’t let the fruit go above the neck of the bottle.
Once you’ve filled them up wipe and clean the top of the bottle so that it’s spotless! Then, boil your lids and place them on top and twist on the rings as tight as you can. Then put in a pot full of water, bring to a roaring boil and allow to boil for 25-30 minutes.
**Allow to cool on a dry, cool counter. It may take 24 hours or more for your bottles to seal. Grandma wouldn’t let me take them home until they had sealed which was the next day!**