Millions of Peaches, Peaches for Free

Throughout my childhood, I grew up next to a peach orchard. 

For some kids this might not be that great, but for me...
                                ...there were millions of peaches, peaches for FREE!

Okay, the peaches weren't free at all, but when you hop over the fence and climb the tree, they were free in my world.  I also remember get yelled at by the cranky owner.  He probably wasn't really all that cranky.  Instead, all of us kids eating his profits probably made him cranky.  But those peaches were incredible delicious.  Every summer we couldn't wait for our face and hands to be covered in sticky, sweet drippings from all of our peach snatching.  I guess that's why I'm still so excited to see peaches each summer.  The difference is that this year I'm going to can them to enjoy all winter long.  Yumma!

Pause.
Peach Break.

Donut Peaches

Delicious.  This was the last official weekend for these beauties, so I've been munching on them all day.  They're not suitable for canning, but they're perfect for munching. ;0)

Canning peaches is a labor of love.  It's not an easy process, but you will be thankful during those cold winter nights, when you want something to bring you a little hint of summer.

Honey Peaches with Cinnamon

recipe modified
from
Ball Blue Book of Preserving

This is a great resource for people wanting to can.  Even if you've been canning for awhile, go get it because it has a great amount of basic information to keep your canning safe.




Ingredients:
20 lbs. of Peaches
Raw Honey- 42oz.
Water
1 Tbl. Cinnamon
Fruit Fresh- ascorbic acid

Directions:
Prepping the peaches...this is the time-consuming part. 
         To peel the skins: Bring a large pot of water to a boil, and fill another large bowl with ice water.
Gently drop 3-4 peaches into the water, then fish them out with a slotted spoon after 30 seconds to 1 minute. I used my water-steamer...It has a large basket that I could dip in and out of the water.  Slip off the peels. With either method, place the peaches directly into the bowl of ice-water.  Once peeled, slice into quarters, and then place them in a bowl.  Sprinkle the Fruit fresh over the peaches according to the package directions.  This will help keep your fruit pretty.

Heat the water-bath canner and have your sterilized jars and lids ready.  Refer to the Blue Book for additional directions.






The syrup…
In a medium-sized pot, combine the honey, water, and cinnamon.  Bring it to a boil.
-For a light syrup: 1 1/2 cups honey and 4 cups water
-For medium syrup: 2 cups honey and 4 cups water
Either amount will work well...for 20 lbs. of peaches...double the syrup amount.

Pack the peaches into the jars…
Pack peaches tightly into the jars, leaving 1 inch headspace at the top. Ladle the hot syrup into the jars, leaving 1/2 inch headspace.

Prepare peach jars for canner...
Use a knife or chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s finger-tight.

Water-Bath Canner
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil pints for 25 minutes or quarts for 30 minutes. Remove the jars to a folded towel and do not disturb for at least 12 hours. I like to leave them untouched for 24 hours.

Check Your Seals
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store in cool, dark place.  My basement is perfect for storage.  :0)

Now, I didn't can millions of peaches, but 20 lbs of peaches gave me 14 pints, and 1 quart of peaches to enjoy all winter.  It should be enough to remind me that winter will eventually be over and the summer sun will return. Until then...