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Canning peaches

Start by selecting peaches that are ready to eat. The flavor and texture you start with are the flavor and texture you'll wind up with in the jar.

Start by selecting peaches that are ready to eat. The flavor and texture you start with are the flavor and texture you'll wind up with in the jar.

Start by selecting peaches that are ready to eat. The flavor and texture you start with are the flavor and texture you'll wind up with in the jar.
Prepare the peaches to be peeled by washing them and placing them in boiling water for 2-3 minutes.
Remove the peaches from the boiling water and "shock" them by placing them in a bowl of ice water.
When the peaches are cool enough to handle, remove them from the ice water. The skins should slip off easily. If they don't, your peaches probably weren't ripe enough.
Save the peach peels and any other edible parts of the peach. You may want to put them in a fine-mesh strainer over a bowl to let the juice drip out.
Slice the peaches into a bowl. Discard the pits.
Collect any juice that has drained from the peelings, along with whatever juice has collected at the bottom of the bowl of sliced peaches, and bring it to a boil in a large pot. Add the sliced peaches and let them cook for 5 minutes. Then pack them into sterilized canning jars, filling the jars up to 1/2 inch from the top with peaches and juice.
Run a knife around the inside of each jar to allow any air bubbles to escape, then put sterilized lids and rings on the jars and process according to your canner's directions. For hot water canners, you'll want to process jars for about 20 minutes. Remove them from the canner and let them set for 12-24 hours. The jars should seal during that time. Congratulations, you now have fresh, homemade canned peaches!
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