|My friend April|
If you've never canned, don't be afraid....if I can do it, so can you!!!
Here is how I did it:
Pot for water bath
Pot for boiling peaches
Small sauce pan for boiling lids
A friend to help (not required)
Start by boiling your peaches for about 30 seconds so the skins will peel right off.
Cut the peaches in half and take the pit out.
Make sure your jars are nice and clean.
Add one cup of water per quart jar.
Microwave for 1 minute.
Add 1/3 cup sugar, stir till dissolved.
Now that your jars have sugar and water in them, you are going to fill them with peaches.
If you are really fancy, you make sure that the pits face the inside of the jar.
*I'm not fancy, I just shove my peaches in.
Make sure you leave 1/2 inch from the top clear, but put enough peaches in that they are all covered in the water/sugar syrup.
To make sure you get a nice tight seal you will want to:
1. Boil your lids for a few minutes (not the rings).
2. Wipe off the top of each jar before placing the lids on.
Place the hot lids on each jar, and screw on the rings.
Place your jars in a boiling water bath for 30-35 minutes.
After their water bath, let them cool and the lids should be sealed. If you can push the top down, you don't have a good seal and you will need to eat that jar quickly, the others can be stored long term.
Now, let's hear from you! What are your tips and secrets to canning? Or leave a link to your own blog where you describe how you can. Let's educate and inspire each other!!!