We got a lot of peaches in our fruit share this year. I made a few pints of peach butter, but I also wanted to put up some fresh peaches. The best way to do it is to use peaches that are almost ripe. Still firm, but not ready yet. Last year I made the mistake of putting a little salt in them. This works in jams, but not with peaches.
|peel peaches and slice into wedges|
|make a simple syrup - 2pt sugar/1pt water|
|pack peaches into clean jars and squeeze in one lemon wedge per jar|
|fill with syrup and save the rest for later|
|process for 35 minutes or more depending on altitude - note I love my claw for canning|
|pretty in peach|
These will be enjoyed on cold, cold days!