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| My first ever batch of canned peaches a few years back |
My in-laws gave us 3 bushel of peaches to can last year.
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| 3 bushels of peaches from my in-laws' trees (this is only our share) |
Per MIL's instructions, here's how we did it.
Sterilize quart jars and lids.
Blanch peaches for 10 minutes then dip in ice water.
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| Hubby and MIL helping (we are like an assembly line |
Slip skins off. Cut in half and remove pits.
Prepare heavy syrup: 1 cup water to 1 cup sugar ratio. Boil.
Pack the jars. Pour syrup into the jars until neck level. Use the bubbler to release bubbles. Adjust syrup so as to leave 1/2 inch headspace.
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| This packing and processing in water bath was my task. |
Wipe rims with wet paper towels.
Adjust lids and bands.
Process in boiling water bath canner for 30 minutes.
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| Syrup on the left, water bath canner on the right. |
Place on countertop with no drafts. Cover with towel to cool, leaving about an inch distance from each other.
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| 42 quarts will last us more than a year. |
Ang galing nyo PO
ReplyDeleteSalamat! :)
DeleteI tried canning but they turn brown.. I use pressure canning. What is the difference in color wise output..
ReplyDeleteThat happens to my sweet corn too...bright yellow with water bath canning, brownish with pressure canning. Has to do with the sugar content. Apparently the pressure creates enough heat to caramelize the sugar, so it turns brownish.
ReplyDeleteGood blog Post....thanks for sharing...
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