Peaches … processed

It only took me a week to process all the peaches, but 3 weeks to blog about it.  A bushel of peaches takes a lot of work and dedication!

I started by freezing the peaches.  I peeled them and sliced them, then froze them on a cookie sheet. Once they were frozen, I put them in a gallon freezer bag.  I had frozen peaches before and like how it works out.

That gallon barely made a dent, but I don’t have tons of room in the freezer.  (It is small enough that I have asked DH for a freezer for Christmas!)  So I had to find another way to store them.  Enter … canned peaches.

I had never canned before. I had never even seen anyone can. My mom had some canning utensils in the kitchen growing up, but I never knew how they were used.  Enter blogs … I love how you can learn everything (with pictures) on the internet!  I really liked this post on simplycanning.com for step-by-step directions.

I used a large pot I have for a water bath.  This pot has a strainer insert, so I put the jars right in there–that made putting them in and taking them out much easier, and gave some space from the sides and bottom.  I did 4 jars at a time.

I prepared the jars by peeling and slicing the peaches, then putting them in hot jars.  I covered them with a light syrup (two parts water to one part sugar), and then put them in the strainer.  I had them in the canner for 20 minutes before I could take them out.

Taste of Summer

Some of the jars of peaches I canned.

I dropped one jar while I was taking it out, but fortunately it did not break.  I enjoyed that jar a few days later and they were delicious!

I still had a lot of peaches left!  I ate about a dozen, and froze the rest.  These peaches I froze in water–I put the peaches in a gallon bag, filled it with water (and the juice from one lemon to preserve their color) and froze the bag.  I was more careful how I sliced these peaches, so they are sliced very pretty. I plan to use this bag for a pie at Thanksgiving!

One question I’ve been asked is how I could stand to slice so many peaches.  Some peaches (clingstone peaches) have the pit stuck to the peach flesh.  These are horrible to slice!  I used freestone peaches — where the pit separates easily from the peach flesh.  These are so much easier to can! I wish the grocery store would identify which kinds of peaches they are selling (and when), because you can’t tell by looking at them!

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About Sarah Unsicker

Candidate for Missouri House of Representatives, 91st District. Mother, wife, friend, education advocate, lawyer.
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