Get the peaches. I use seconds for a lot of my canning – if you are canning, it doesn’t matter that the fruit isn’t perfect. Peaches, at the place I bought from, were running $3.75/pound. The seconds? .75 cents/pound. This means that 50 lbs of peaches is NOT $188 dollars, but more like $39. My kinda price.
Here’s how you do it. With seconds, you need to move fast. Same day or at latest, the very next day. I bought mine coming home from my sister’s baby shower, so I was not ready to do them same day. I did them the next morning.
- Blanch your peaches. 1-3 minutes.
- Cool your peaches.
- Trim and skin your peaches.
- Cut your peaches up and drop ‘em into a large bowl.
- Drain the bowl.
Now, I cold packed mine. You can also hot pack them, but it was more work that I wanted to do. Cold packing was easier!
To cold pack:
- ¼ tsp. of Ascorbic acid in each pint jar, ½ tsp. in each quart.
- Fill to the shoulder with peaches. (The shoulder is where the jar starts to slope and become the neck, with the rings on it.)
- Then, make up a syrup. I like less sugar in something so sweet, so I used a 10% solution – 1 cup sugar to 10 cups water. Easy to remember too!
- Fill the jars to the shoulder with the syrup. Most jars won’t take anywhere near a cup, even the quarts; the peach juice fills them up.
- Water can for 25 minutes for pints and 30 minutes for quarts.
- Make sure your jars seal.
You now have peaches to do lots of things with. Peach pie for Christmas anyone?