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Thread: Home Canned Peaches

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    Home Canned Peaches

    Hello everybody it is time for another home canning thread from the SpearBrave homestead.

    Sorry I did not take as many pictures this time.

    This time it is peaches or as I like to call them jars of sunshine. Canned peaches will brighten up any winter day and also they are good for pies, ice cream, cobbler, cakes or just to eat right out of the jar.

    Step 1. Learn this song you will need to sing it during the process.
    Peaches


    Ok. Really you must first acquire some good fresh tree ripe free stone peaches. Buy them by the bushel if you can to save money and to do a bunch at the same time. The best varieties are Red Haven, Contender, New Haven.


    Once you have the peaches prepare about 24 quart( liter ) jars, lids, and rings
    wash and rinse them and sterilize in boiling water for ten minutes.

    Now that your jars are prepared you will need a large bowl of ice cold water, a pan of boiling water on the stove, lemon juice, and time.

    Take fresh peach and place it in the boiling water whole until the skin changes color and then put it in the ice cold immediately. This will allow you to slide the skins off very easy and cleanly. Once you skin the peach remove the stone( seed ) by cutting the peach in half and scooping the stone out with you finger. Next place the two peach halves in another bowl with water and lemon juice. The acid in the lemon juice helps preserve the color and taste of the peach. I use bottled lemon juice for this. Never let your skinned peaches be exposed to air for any length of time.

    Once you have your peaches peeled and halved you need to make a canning solution with sugar and water. I prefer raw sugar because it is better for you and taste better. The mixture we like to use is a extra light syrup here it is:

    1 1/4 cups (300 ml) raw sugar
    5 1/2 cups (1.375 L ) water

    Dissolve the sugar in the water and bring to a boil and then reduce the heat to a simmer.

    Now pack the peaches halves in the jars making sure the cut end faces down.
    Fill the jars leaving 1/2(13 mm) inch from the top. Then pour the sugar solution over the peaches and remove air bubbles by sliding a rubber spatula down the sides of the jars between the peaches and the glass. Wipe the rims of the jars with vinegar and place the lids and bands on finger tights.

    Process the jars in boiling water for 30 min. then lest rest in the water for 5 min. to avoid thermal shock.

    Now you can store your peaches for winter.





    I will post more pictures of the process tomorrow because we are doing more peaches and I will remember to take pictures.

    Now you can enjoy fresh tasting peaches all winter long.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

  2. #2
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    Thanks for sharing this SB! Canned peaches are so good and also home canned ones are way healthier than store bought. I used to can fruit all the time when I was growing up.

    Did you pick those yourself? They look so good!
    All things must come to the soul from it's roots, from where it is planted. The that is beside the running water is fresher, and gives more fruit.

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    Quote Originally Posted by Ælfrun View Post
    Did you pick those yourself? They look so good!
    No, but they are local. A guy down the road a ways has a small orchard we trade our veggies for his peaches, cherries, and apples.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    That is so great! Next lesson.. Canned cherries in whiskey?
    All things must come to the soul from it's roots, from where it is planted. The that is beside the running water is fresher, and gives more fruit.

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    Damn, should have heeded your advice before throwing them all in the freezer...

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    Quote Originally Posted by Elessar View Post
    Damn, should have heeded your advice before throwing them all in the freezer...
    We don't freeze any fruits or veggies, living in a rural area the power goes out a lot and you run the risk of loosing everything. Besides that I would need a freezer almost as big as my cellar which is very large.

    The advantages of canning over freezing are many. Taste and the length of storage time are two of the biggest. We produce almost all of our own food here, freezing would not be economical.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    As stated here are more pictures

    Dunking the peaches in boiling water to loosen the skins


    Skinning the peaches, after they were shocked from the boiling water to ice cold water. Notice how easy the skins come off.


    Removing the air bubbles, note do not use any metalic object for this. Also do it on all four sides of the jars.



    If you want any more pictures of canning peaches you will have to wait until next year, as this was the last batch of the year.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    That's exactly how my Swedish Grandmother did it

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