Picking Peaches
When peaches are fully ripe, the ground color of the fruit changes from green to completely yellow. No green should be left on the fruit, and depending your peach type, they will show hues of pink/orange as well. If you lightly press on the flesh, you should feel a soft give. They should come off the tree with only a slight twist!
Canning Peaches
What you need:
17-20 lbs freestone peaches
canning jars, lids, rings (preferably large mouth and quart size)
strainer ladle
large pot for water bath
large pot for making syrup
large pot for quick-boiling peaches
funnel
jar lifter
cold water in a large bowl
8 cups sugar
10 cups water
Paring knife​
Cutting board
Directions:
1. Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the fruit is.
2. Wash and clean your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
3. Begin making syrup with 10 cups water and 8 cups sugar, heating well through in a large pot. Wash your peaches. Add one layer of peaches at a time to a pot of boiling water for about 2 minutes. Once you can see the skin starting to come away from the flesh, it’s time to take them out. Remove using a slotted spoon and place in cold water for 1 minute.
4. Slip the peach skins off, slice them in half, and remove the pit from the middle. Reserve your pit, placing one pit per jar. Cut your peaches to desired size, either in halves or smaller slices.
5. Place slices into prepared jars and fill with hot syrup, keeping 1 inch headspace. Firmly seal with lids and rings and place in boiling water for water bath. 25 minutes for quart jars, 20 for pints. Makes between 15-20 jars.
