Be Forewarned, I am a Fey and Quixotic Creative Writer

Be Forewarned, I am a Fey and Quixotic Creative Writer
And in the End was the Word, Amy's Word

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Saturday, September 1, 2018

Canned Peaches September 2018

This is the height of the peach season.  A Mennonite woman told me that the best peaches for canning are ripe from the middle of August to the middle of September.  I bought some from her last week, but ate them all without canning any.  You need to purchase at least two market baskets to be able to can up a canner load.  They don't all ripen at once.  A canner load is seven quarts.  My daughter has an eight quart canner.  I bought these from a friend at a local organization which I frequent which will remain nameless.  (I volunteer my sewing skills every Wednesday.)  These peaches were not as perfect as the non organic chemically sprayed peaches, so it took a little carving off of the bug bites and soft spots.  These are glo haven variety.

I make an approximate 2 to one water to sugar syrup.  I blanch the peaches in boiling water so that the skins come off easily.  I also put them in a solution of fruit fresh, ascorbic acid, to stop the browning.

I hot water bath them for 30 minutes in the hot water canner.  I sterilize my jars in the oven, after washing them, ten minutes at 300 degrees.

When you fill the jar, the peaches reach the bottom, but after they cook they shrink and float to the top.  Home canned peaches taste much better than store canned peaches.

I read that canned peaches are good for athletes as they prevent cramping.  I bike five miles a day so that almost qualifies me as an athlete.  Athletes drink the syrup too, which I might avoid, as I am not yet a slender athlete.

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