The Treasure

I came back to Nevada with two boxes of peaches on Monday, this week. My daughter had pointed out that peaches were now available, and she was thinking of canning some on the weekend. So, since we LOVE home canned peaches, I stopped off and bought some to bring back home. I'd been in Utah for an organ workshop at BYU.

There is nothing so yummy as home canned peaches. Seriously. CoolGuy and I are both huge fans. I used the last bottle of my previous effort a few months ago, so we needed to be resupplied. However, it has been a couple of years since I've gone through this process. I actually had to look at a YouTube video just to refresh my memory of all the steps.

Here's what I started with. They were fantastic peaches--every one of them was huge and perfect and sweet. We'd already eaten some with sugar and cream the night before. Whenever I found a little spot that was a bit over-ripe, I'd just cut it off and plop it into my mouth, while I prepared them for the bottles.

 I'd been to my school earlier that morning for a Meet & Greet with our new principal and vice-principal. When someone asked if I planned to stay and work in my room, I told them that I needed to go home and bottle peaches. It was a foreign concept to the younger ones. I tried to explain, but, seriously, they looked at me like I was a space alien--or Laura Ingalls Wilder. Did people really do that still today??  So, I made four pint jars of peaches to take over there and give to them for a taste, so they can see why it is worth all the work.

It IS a lot of work, too, seriously. It took all day. I was quite exhausted at the end. However, a few laps in the pool, and a later soak in the hot tub, and today, I'm feeling fine. Plus! Peaches in bottles!!

 

Isn't this adorable? I found it in the box and it just totally represents the awesomeness of peaches.

 

After dipping them in boiling water for about a half-minute, you transfer them to ice water. Then the peels just slide right off. Cut them in half, remove the pit, and slice them into a bowl with a solution of ascorbic acid (Fruit Fresh) so they won't brown. Then, scoop them into the jars. The jars are warm from the dishwasher, where I sterilized them. Add the simple syrup that boiled on the stove, wipe the edges of the top clean. Place the warmed lids on top, screw on the rings.

 

I always cook on the campstove because when I first bought this canning kettle, I realized it was too big for my stove. I'm not sure why I've never replaced it with a smaller one...However, it is a bonus to cook outside, because then I don't heat up my kitchen. Yes, I need to add more water to this so it covers the jars. 

After they've cooked, I set them first on the outside table to cool down a little and dry off, and then I brought them in to my kitchen to finish the cool down. It helped them to be outside for a while, I realized, because there is a huge difference in temperature between the pot and my kitchen. I avoided breakage that way. 

Don't they look fabulous?? I feel like I'm rich because now I have almost two dozen jars of yummy peaches to savor all year. Next summer, I'll definitely get more and keep my supply steady. Maybe I'll do pears, too. Or cherries...yummmmm.