A cooking and baking journal

Canning Peaches

9/10/09: Canned Peaches

No, it is not a Sunday but I still wanted to jot down my Thursday canning experience. I canned twelve quarts of Harrow Beauty peaches using the hot water bath method and a light syrup. Just take a look at the Ball Blue Book for the recipe! I used a bushel and a peck of peaches to make this amount. I used both wide mouth and regular mouth jars and I think the regular mouth are easier to fill; they prevent the peaches from popping up and not leaving enough head space. The peaches were moderately ripe and most of them were first boiled for thirty seconds for easy skin removal. I used the Ball Fruit Fresh powder to keep the peaches from turning brown.

Ok, I think that's all I need to write down. I hope to use all these peaches in pies during the winter, can't wait for that!

1 comment:

  1. Rebekah,
    You and your family will love these peaches when there is a foot of snow on the ground. My mother and I used to love canning them but enjoyed eating and baking with them even more. LOL.