Saturday afternoon found Lee and I, my mom and dad, and my sister Jessica driving around looking at potential houses for my sister. After we finished that activity, we took a quick swing over to Deterings Orchard to get peaches. The U-pick windfalls were 50 cents a pounds while the pre-picked were a $1.22 a pound. We choose to save a little money and went with the U-pick windfalls and ended up picking 146 pounds of peaches. As these were windfall peaches we had to start canning immediately to prevent farther deterioration. So here are the steps that we took…
A sugar water mix was made. We heated water until the sugar was dissolved. My mom used a very light sugar mixture: 1 cup of sugar to 1 quart of water. The sugar water solution helps the peaches stay firmer during canning with better flavor and color.
The peaches that we bought were very easy to peel. You didn’t need to boil them to get their skins off. For most peaches you would need to boil for one minute and then put into cold water. Any bad spots we cut out.
I ran a bubble spatula along the side of the jars to get out any bubbles. I got an amazing amount out. Then I retopped any of the jars that were low in the the sugar water mixture. The sugar water mixture should come to 1/2 inch from the top. After that we wiped down the rims, put a lid on, and screwed the lid on tight.
The jars were put into my mom’s waterbath canner. She added water as necessary so it covered the jars. With the lid on, we waited until it came to a rolling boil with steam spitting out and set the timer for 30 minutes. Here is a beautiful picture of a cooled down can of cooked peaches. Yummy!
So far we have canned 61 quarts of peaches with around 12-14 more quarts to go. The ones we didn’t can weren’t ripe enough at the time. There is a full box left to do.