Bottling Peaches

I gathered nearly 200 of the juiciest, sweetest peaches I've ever eaten in my life from my very own tree this summer.  What a treasure I have!  My friend taught me how to can them so I could preserve them for later.  I've never canned anything before, and it has been a great learning experience.  Here's what I learned. 

Cut the peaches in the groove all the way around.  Pull one half away from the pit and then use the knife, a spoon, or your fingers to pry the other side off.  If the peach isn't ripe enough yet, you won't be able to get it separated without squashing the whole peach.  If they are sort of green, leave them on the counter for a couple days until they ripen up.  They should be soft when you press them with your finger.  You can peel the skin right off if they are ripe.  The ones that weren't quite ripe needed a little help with the knife.  Blemishes are okay because they come off with the skin.  If not, cut out the bad spots.  Collect the skins and pits for the compost pile if you have one.

Slice the peaches and put them in jars.  I discovered it was a good idea to be sure all the lids were off the jars before you get your hands all sticky.  Wearing an apron can help keep your clothes clean.  Fill the jars, and press them down gently to make room for more.  Mix about 2 cups (16 oz) of water with 1/4-1/3 cups (2-3 oz) of sugar.  Stir it to dissolve the sugar.  You may want to let it rest while you are cutting peaches to be sure it dissolves well.  Make more later if you run out.

Pour it over the peaches, and then use a spatula to gently press against the side to release some of the air bubbles.

Wipe the rims and threads of the jar with a clean cloth to get off any spills.  Pour boiling water over the lids and leave in hot water until you are ready to put them on.  Use a fork or one of those fancy sticks with a magnet on the end.

Hand screw on the lids (not real tight).  Aren't they pretty?  I love the red edges, but that disappears after cooking.

Put them in the rack of the water bath pot.  Fill it with water (you could be heating some up in the mean time).  My friend said to do it up to the rim, but I have since read elsewhere to cover it with an inch or two.  Put the lid on and boil it for 25 minutes.  This timing might be different depending on where you live (altitude), so I suggest actually looking up a recipe online or in the Ball Blue Book.

Remove them if you have a tool to do it without burning yourself, or remove the pot from heat and let the water cool.  Let them cool for 12 hours on a towel or wire rack.  Check the seal to see if it pops.  If it does, you'll have to put them in the fridge.  If not, you can keep them on a shelf.  You may want to unscrew the ring to see if there is any water trapped in it so it won't rust.  My peaches floated up to the top and made a lot of juice underneath.  It must be normal, but this is my first time. 

Do I have any readers more experienced than I?  I would love to hear if you have any tips or tricks.  Please leave a comment.