Fresh canned Peaches and good memories...



Isn't it funny how food can bring back such wonderful memories...
My great grandmother was a wonderful cook.
As a child the trip to the barn where the dark scary root cellar was, 
is as clear in my memory today as if it happened yesterday.
When you'd turned on the light, all the canned peaches, apricots,
bread and butter pickles, tomatoes and anything else she canned 
from her garden stood neatly on the dusty shelves.
Lots of wonderful family dinners and memories were made at their table...
Eating home grown and preserved foods made with love for her family...
Growing and canning food here on our farm gives me the same wonderful feeling I felt all those years ago...      

I love this simple recipe... 
Following this recipe I get firm canned peaches.... 
Nothing more rewarding then filling and sealing the last jar....

DIRECTIONS
Wash jars and bands in hot, soapy water. Cover lids with hot water 
according to package directions. Place jars on rack in deep pot of                 boiling water. Turn off heat and let jars stand in hot water 10 minutes 
or until ready to fill.


To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. 
Place peaches in prepared "Fruit Fresh" or protector according to package directions.
Combine 2 1/4 cups sugar and 5 1/4 cups water in a saucepan and bring to
boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach 
halves, cut-side down, into hot jars, leaving 1/2-inch head space. Add hot 
syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.


Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from Step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing. ~Lori~


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Feel free to comment... I love reading your thoughts... Lori

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