Peaches

     Use peaches of your choice, but make sure they are firm and ripe.

     Scald to remove skins.  Halve peaches.  Pack in jars, cover with boiling medium syrup (we use thin syrup, your preference) and process at once for 20 minutes in a boiling water bath.

Thin Syrup

     One cupful sugar (we use raw) to two cupfuls water.  Stir well before heating and bring slowly to a boil.  236 degrees.  (makes about 2 1/4 cups)

Medium Syrup

     1 1/2 cupfuls sugar to 2 cupfuls water.  Prepare exactly the same as the thin syrup.  Good for canning fruits that don't have high acid.  (makes about 2 3/4 cups)

These peaches are so yummy in the dead of winter!!!  You can even use the fruit for pies and drink the juice or use all of it in an early morning smoothie mixed with yogurt, bananas, and whatever else kind of fruit you choose.

Blanching the peaches.  Don't leave them on too long, they'll start to cook.

Isn't this beautiful?  A perfectly blanched peach.  Easy to cut up for the sterilized jars.

Tom is the keeper of the peaches, He takes his job very seriously!

And i'm no slacker myself. :)

The butcher block I'm working at is from a local hospital.  We tell people they used it for,.......oh, you don't want to know............

Be so careful when lifting boiling jars out of your pot.  We've had the bottoms fall out from time to time, mostly when they are mayonnaise jars.  I'm leaning toward the tried and true Ball or Mason's any more, I don't want to take any chances.

Good job, Celia!!!  You, with the kitty lookin' on.   tee hee.